Classic Chili Con Carne: Hearty Mexican Comfort Food for the Whole Family

Award-Winning Chili Con Carne: A Hearty Mexican Dinner

Kick off your evening with this robust chili con carne, loaded with ground beef, beans, and warming spices – a perfect comfort food for any crowd.

Ingredients for Chili Con Carne

• 4 tablespoons vegetable oil
• 1 green bell pepper, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds ground beef
• ½ cup red wine (optional but recommended)
• 2 beef bouillon cubes, crumbled
• 2 (14.5 oz) cans diced tomatoes
• 2 (15 oz) cans kidney beans, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Shredded mozzarella, for garnish
• Corn chips, for dipping

Step-by-Step Chili Con Carne Instructions

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add diced green pepper and chopped onion; cook and stir until softened, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it into crumbles, and cook until browned.
5. Pour in red wine and stir in crumbled bouillon cubes; simmer for 3–4 minutes.
6. Mix in diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper.
7. Reduce heat to low; cover and simmer for at least 2 hours, stirring occasionally.
8. Adjust seasoning and add water if the chili becomes too thick.
9. Serve hot topped with shredded mozzarella and corn chips on the side.

Chili Con Carne Cooking Tips

• Browning the beef: Develops deeper flavors—don’t rush this step.
• Low and slow: A long, gentle simmer lets spices meld perfectly.
• Use a heavy-bottomed pot or slow cooker for even heat distribution.
• Leftovers taste even better the next day—freeze portions for quick meals.

Nutrition Information

Serving Suggestions

Pair this chili con carne with cornbread, sour cream, cilantro, avocado slices, or crunchy tortilla chips for extra texture and flavor.

Savor every spoonful of this classic chili con carne.