I absolutely love how this Hearty Chili Con Carne with Beans and Spices Recipe comes together—it’s like a big warm hug on a cold day. When I first tried making it, I was blown away by how the layers of spices, tender beef, and hearty beans melded into a dish that’s both comforting and packed with flavor. Whether you’re cooking for a crowd or meal prepping for the week, this chili is a game-changer you’ll want to keep in your regular rotation.
What makes this Hearty Chili Con Carne with Beans and Spices Recipe truly special is how versatile it is. You can take the quick-cook route when you’re short on time, or let it simmer slowly for deeper flavor. Plus, with simple pantry staples and a few easy techniques, you’ll find that making a rich, satisfying chili at home is easier than you ever imagined. Ready to dive in? Let’s get to it!
Why You’ll Love This Recipe
- Rich and Layered Flavors: The blend of cumin, paprika, oregano, and cayenne pepper creates a warm, spicy profile that’s balanced with the sweetness of tomato and sugar.
- Flexible Cooking Methods: You can whip it up quickly in under 40 minutes or slow-cook it for a tender, melt-in-your-mouth experience.
- Comfort Food with a Kick: It’s hearty, filling, and just spicy enough to keep things exciting without overwhelming your palate.
- Great for Leftovers and Meal Prep: It stores beautifully and tastes even better the next day, making it perfect for busy weeks.
Ingredients You’ll Need
This chili is all about simple, heartfelt ingredients that pack a punch together. I always make sure to use fresh garlic and a good quality beef mince to get the best flavor and texture.
- Olive oil: I prefer a good extra virgin olive oil—it adds a subtle fruity undertone and helps brown the beef beautifully.
- Garlic cloves: Freshly minced garlic fills the kitchen with an irresistible aroma you’ll love.
- Onion (brown, white, or yellow): Any onion works, but brown onion adds a slightly sweeter note when cooked.
- Red capsicum (bell pepper): Adds a bit of sweetness and vibrant color to the chili.
- Beef mince/ground beef: Use lean or regular mince depending on how rich you want your chili.
- Tomato paste: Concentrated tomato flavor that deepens the sauce.
- Crushed tomato (canned): Provides the saucy base and freshness for the chili.
- Red kidney beans (or other beans): I love kidney beans for their creaminess, but pinto or black beans work too.
- Beef bouillon cubes: These boost the meaty depth—if you have beef broth, that works great too.
- Sugar: Just a little to balance the acidity of the tomatoes.
- Water: Adjusts the chili consistency depending on cooking speed.
- Cayenne pepper: For that spicy kick, adjust it to your heat preference.
- Paprika powder: Adds smokiness and vibrant color.
- Cumin powder: The earthy spice that’s essential in any chili.
- Garlic powder: Boosts garlic flavor without overpowering.
- Onion powder: Enhances onion flavor between the fresh bits.
- Oregano: A little herbaceous background note.
- Salt: Kosher or cooking salt to taste—essential for balancing all flavors.
Variations
I’ve played around with this chili in so many ways to suit whatever mood or dietary needs pop up. I encourage you to tweak it and find what works best for you—it’s really forgiving.
- Vegetarian version: Swap out beef for extra beans and perhaps lentils, then boost the spices to keep it exciting. I’ve made this switch plenty of times, and it still comes out hugely satisfying.
- Slow Cooker method: I sometimes prep everything quickly and let it slow cook for 6-8 hours. The beef breaks down beautifully and the flavors meld perfectly—total game changer for busy days.
- Heat level adjustments: Start with less cayenne if you’re unsure and add more at the end. I learned the hard way that you can always add more heat, but you can’t take it out once it’s in!
- Beans swapped: Kidney beans are my favorite but black beans or pinto beans add nice variety and texture depending on what’s in your pantry.
How to Make Hearty Chili Con Carne with Beans and Spices Recipe
Step 1: Sauté Your Aromatics and Peppers
Heat your olive oil in a large skillet over medium-high heat. Toss in the minced garlic and diced onion first—this combo is the backbone of the flavor, so give it about a minute to soften and smell incredible. Then add the red capsicum (bell pepper). Cook for a couple more minutes until the onion turns translucent but the peppers still have a bit of snap. This step is so worth the patience because these ingredients start layering your chili’s deep flavor right away.
Step 2: Brown the Beef
Turn the heat up to high and add the ground beef to the skillet. Break it apart as you go with your spatula or wooden spoon. It’s important to get the beef mostly browned and starting to caramelize—that’s where a lot of flavor comes from. Stir occasionally, about 5-7 minutes, until that rich brown color develops all over with no pink bits left. This browning step is what I discovered makes a huge difference to your chili’s depth of flavor.
Step 3: Add the Magical Chili Spice Mix
Sprinkle your prepared chili spice mix over the browned beef and stir well. Keep cooking for a minute or two until the spices toast slightly and become fragrant—this unlocks their full potential. Don’t rush this step; I’ve found that it’s what really makes this Hearty Chili Con Carne with Beans and Spices Recipe stand out compared to just throwing in spices at the end.
Step 4: Combine Tomatoes, Beans, and Simmer
Now add the tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, and sugar. Pour in your water—use ½ cup for a quicker cook or 1½ cups for slow simmering. Bring everything to a gentle simmer. At this point, the kitchen smells heavenly, and you’re almost there!
If you want it fast, let it bubble gently uncovered on medium-low heat for 20 to 40 minutes, stirring occasionally. For a richer, deeper flavor, cover and cook on low for 1.5 to 2 hours, stirring a couple of times. I love the slow-cooked version best—but the quick cook still hits all the right notes.
Step 5: Taste and Adjust Before Serving
Before you serve, give your chili a good stir and taste. Adjust salt and heat as needed. I often add a pinch more cayenne at this stage if I feel it needs an extra kick. After that, it’s ready to be ladled over rice or surrounded by your favorite corn chips and topped with all the fixings.
Pro Tips for Making Hearty Chili Con Carne with Beans and Spices Recipe
- Toast Your Spices: Always cook the spice mix briefly with the meat to bring out deeper aroma and flavor.
- Control Your Heat: Start with less cayenne and ramp it up once your chili’s cooked to avoid overpowering your dish.
- Slow Cook for Tenderness: When you have time, slow simmering makes the beef super tender and flavors meld beautifully.
- Use Quality Beef: Lean beef can dry out—try regular ground beef for best texture and flavor balance.
How to Serve Hearty Chili Con Carne with Beans and Spices Recipe
Garnishes
My go-to chili garnish lineup is always sour cream, a generous pile of grated cheese, and fresh coriander (cilantro) leaves. The sour cream cools down the heat, cheese adds richness, and the coriander brings a fresh brightness that cuts through the savory depth. Sometimes I toss on sliced green onions or diced avocado for extra texture. These garnishes take your chili from cozy to next-level delicious.
Side Dishes
I love serving this chili over fluffy white rice for a classic meal. Corn chips or warm tortillas are also excellent for scooping and dunking—my family always fights over the last tortilla. When I’m feeling extra festive, I whip up easy soft flatbread or bake some cornbread muffins. They soak up every last bit of that luscious sauce, which is one of the best parts!
Creative Ways to Present
For parties or game days, try serving your chili in small bowls topped with all the garnishes, surrounded by bowls of tortilla chips, jalapeños, and diced onions for a DIY chili bar. I’ve also made chili dogs with this recipe and they were a massive hit—especially when slow-cooked until the beef is super tender. Another fun twist is layering it in a baked potato or using it as a pasta sauce for a chili pasta bake, which always surprises guests in the best way.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge, and honestly, this chili tastes even better the next day when the flavors have had time to meld. It keeps well for up to 4 days. When reheating, I add a splash of water or broth to loosen it up a bit—it thickens nicely while sitting in the fridge.
Freezing
If I want to save some for a later date, I freeze portions in freezer-safe containers or heavy-duty zip bags. Just make sure it’s completely cooled before freezing. When you defrost it and reheat, the chili holds up really well, and the texture stays great—a total lifesaver for busy weeks.
Reheating
I reheat leftover chili gently on the stovetop over low heat, stirring frequently to avoid sticking. A splash of water or broth helps keep it saucy and prevents it from drying out. You can also reheat in the microwave, stirring every minute or so for even warming. Top with fresh garnishes right before serving to brighten it back up.
FAQs
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Can I make this chili vegetarian or vegan?
Absolutely! Swap the beef for extra beans or cooked lentils, and use vegetable broth instead of beef bouillon or broth. Increase the spices a bit to maintain the bold flavor. It’s still hearty and satisfying without meat.
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How can I adjust the chili’s spiciness?
Start with 1 teaspoon of cayenne pepper if you prefer a mild heat, and taste towards the end of cooking to add more if needed. Remember, it’s easier to add heat than tone it down once it’s in.
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What’s the best way to serve chili con carne?
You can serve it over rice, with corn chips, or wrapped in warm tortillas. Don’t forget toppings like sour cream, grated cheese, and fresh coriander—they add fantastic texture and flavor balance.
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Can I make this chili in a slow cooker?
Yes! Just brown the aromatics and beef as directed, then transfer everything to the slow cooker with less water and cook on low for 6-8 hours. The slow cooking makes the beef incredibly tender.
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How long does this chili last in the fridge?
Stored in an airtight container, the chili lasts about 4 days in the fridge. It tastes even better on day two or three once the flavors have melded fully.
Final Thoughts
This Hearty Chili Con Carne with Beans and Spices Recipe holds a very special spot in my kitchen and my heart—it’s the kind of meal that brings everyone together and comforts like few others. I promise once you give this recipe a try, you’ll find yourself making it again and again, whether for a busy weeknight or a lazy weekend gathering. So grab your skillet, fire it up, and enjoy every delicious bite—you’re going to love it!
Print
Hearty Chili Con Carne with Beans and Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 – 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Chilli Con Carne recipe featuring tender ground beef simmered with a robust blend of spices, tomatoes, and kidney beans. Perfect for a satisfying meal served over rice or with corn chips and your favorite toppings like sour cream, cheese, and coriander.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, diced (brown, white, or yellow)
- 1 red capsicum (bell pepper), diced
- 1 lb / 500g beef mince / ground beef
- 3 tbsp tomato paste
- 800g / 28 oz can crushed tomato
- 14 oz / 420g can red kidney beans, drained (or other beans)
- 2 beef bouillon cubes, crumbled
- 1 1/2 tsp sugar (any type)
- 1/2 – 1 1/2 cups / 125 – 375 ml water
Chili Spice Mix
- 1 – 2 tsp cayenne pepper (adjust to taste)
- 4 tsp paprika powder
- 5 tsp cumin powder
- 2 tsp garlic powder (or onion powder)
- 2 tsp onion powder
- 2 tsp oregano
- 1 1/2 tsp cooking salt / kosher salt
To Serve
- Rice, corn chips, tortillas
- Sour cream, yoghurt, grated cheese, coriander/cilantro
Instructions
- Prepare the aromatics. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and diced onion, cooking for about 1 minute. Then add the diced red capsicum and continue cooking for 2 more minutes until the onion becomes translucent.
- Brown the beef. Increase the heat to high and add the ground beef to the skillet. Cook while breaking it up with a spoon until the beef is mostly browned all over.
- Add the spices. Sprinkle in the prepared Chili Spice Mix. Stir thoroughly to coat the beef and continue cooking until the beef is completely browned. This step releases extra flavor from the spices.
- Combine remaining ingredients and simmer. Add the tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and 1/2 cup to 1 1/2 cups of water depending on cooking method. Bring the mixture to a simmer.
- Cook according to your method choice. For a quick cook, simmer uncovered on medium-low heat for 20 to 40 minutes with gentle bubbling. For slow cooking, cover and simmer on low heat for 1.5 to 2 hours with very gentle bubbling. Alternatively, for slow cooker preparation, transfer everything (using only 1/4 cup water) to a slow cooker and cook on low for 6 to 8 hours.
- Final seasoning. Adjust the salt to taste just before serving.
- Serve and garnish. Serve the Chilli Con Carne over rice or ladled into bowls alongside corn chips or warm tortillas. Top with sour cream, grated cheese, and fresh coriander leaves, or other toppings of your choice.
Notes
- You can substitute the water with 2 cups of beef broth and omit the bouillon cubes, ensuring to cook long enough to reduce the liquid.
- Adjust cayenne pepper for spiciness: 1 tsp for mild warmth, 1.5 tsp for moderate heat, and 2 tsp for medium spiciness. Start with less and add more to taste at the end.
- The slow cooker method yields extra tender beef and deep flavors; just follow initial stovetop steps before transferring.
- The chili improves in flavor the next day and freezes very well for future meals.
- Serving options include: ladling into bowls with toppings and chips/tortillas, serving over rice, chili dogs, fries topped with chili, stuffed baked potatoes, sloppy joes, tamale pie, pasta dishes, and serving with cornbread muffins or loaves.
- Classic toppings are sour cream, grated cheese (both highly recommended), coriander/cilantro leaves, sliced green onions, diced red onion, pico de gallo, diced avocado, and sliced jalapeños or other chilies.
- Nutritional info is based on 5 servings and includes only the chili without rice or toppings.
Nutrition
- Serving Size: 1/5 of recipe (approx. 300g)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
