Chili con carne is a thick, spicy stew of minced beef, kidney beans, tomatoes and warm spices such as cumin and paprika. It started out in Texas, but today it is a weeknight favourite all over Europe because everything cooks in one pan and it tastes even better the next day. This chili con carne recipe makes 4–6 servings in about 1½ hours, most of which is gentle simmering on the hob. It works because the beef is browned properly first, the spices are toasted in the fat before the liquid goes in, and the beans are added only at the end, so they stay whole instead of turning to mush.
| Preparation | 15 minutes |
|---|---|
| Cooking | 1 hour 15 minutes |
| Total | about 1½ hours |
| Servings | 4–6 servings |
| Difficulty | Easy |
| What you need | A 28 cm sauté pan with a lid or a 24 cm stockpot (about 4.5 litres or more), a chopping board, a sharp knife, a sieve, a wooden spoon |
Ingredients
- 2 tbsp sunflower or olive oil
- 500 g minced beef
- 2 onions (about 300 g)
- 1 red pepper
- 3 garlic cloves
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1–2 tsp mild chilli powder (or ½ tsp hot chilli powder)
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 2 cans chopped tomatoes (400 g each)
- 300 ml beef stock
- 2 cans red kidney beans (400 g each), drained and rinsed
- 1 tsp sugar
- 1 tsp salt
- ½ tsp ground black pepper
How to make chili con carne
- Prepare the vegetables. Finely chop the onions. Dice the red pepper into pieces of about 1 cm and finely chop the garlic. Drain the kidney beans in a sieve and rinse them under cold water.
- Brown the beef. Heat 1 tbsp of the oil in a 28 cm sauté pan or a 24 cm stockpot over medium-high heat. Add the mince, spread it out and leave it for 2–3 minutes before stirring, so it browns instead of steaming. Break it up and cook for 6–8 minutes in total, until the liquid has evaporated and the meat is well browned. Tip it into a bowl.
- Soften the onions and pepper. Turn the heat down to medium and add the rest of the oil, the onions and the pepper to the same pan. Cook for 6–8 minutes, stirring now and then, until soft and lightly golden. Add the garlic and cook for 1 minute more.
- Toast the spices. Return the beef to the pan. Add the cumin, paprika, chilli powder, oregano and tomato purée and stir for 1–2 minutes, until the spices smell fragrant and coat the meat.
- Simmer. Pour in the chopped tomatoes and the stock, then add the sugar, salt and pepper. Bring to the boil, turn the heat down to low and put the lid on, leaving a small gap. Simmer for 40 minutes, stirring every 10 minutes. If the chili starts to catch on the base, add a splash of water.
- Add the beans. Stir in the kidney beans and simmer without the lid for 10–15 minutes, until the sauce is thick enough to hold its shape on a spoon. Taste and add more salt or chilli if needed.
- Rest and serve. Take the pan off the heat and leave the chili to rest for 5–10 minutes so the flavours settle, then serve.
What to cook chili con carne in
Chili needs two things from a pan: a wide, hot base for browning the mince and enough room for 2–2.5 litres of sauce to simmer without spitting over the edge. A finished batch of this recipe fills most 20 cm casseroles almost to the brim. Those are typically 2.5–3 litres, so they suit a half batch. For the full amount, choose a pan of at least 4.5 litres with a heavy base that spreads the heat evenly, so the thick sauce does not catch in the middle.
A 28 cm two-handle sauté pan is the most practical choice. The wide base lets you brown 500 g of mince in one go instead of in batches, and the straight sides hold all the liquid. The Helix stainless steel covered 2-handle sauté pan 28 cm holds 5.5 litres, has capacity marks inside and an encapsulated base for even heat, works on all hobs including induction and can go in the dishwasher. Stainless steel is great for browning: the meat leaves a brown film on the base that dissolves into the tomatoes and adds flavour.
If you prefer a non-stick surface, the Stone+ non-stick covered 2-handle sauté pan 28 cm holds 4.7 litres. Its CeraGreen ceramic coating is PFAS-free according to the manufacturer, it works on induction, and the glass lid lets you check the simmer without lifting it. Hand washing is recommended. You can compare other wide pans in our sauté pans range.
A tall 24 cm stockpot is a good alternative if you like to cook a double batch for the freezer. Browse stockpots for sizes, or see all pots and pans that suit slow-simmered dishes in cookware for stews. If you are still building up your kitchen, a cookware set gives you a large pot for chili and soups plus smaller pans for rice and sauces.
Tips and common mistakes
- Grey, boiled mince. If you stir the meat straight away or crowd a small pan, it releases water and stews instead of browning. Use a wide pan, let the meat sit for a few minutes and only then break it up.
- Raw spice taste. Ground spices added to the liquid taste dusty. Stir them into the meat and onions for a minute or two first, but do not let them burn.
- Too much heat too soon. Chilli powders vary a lot. Start with the smaller amount and add more at the end, once you have tasted the finished sauce.
- Mushy beans. Canned beans are already cooked. Add them for the last 10–15 minutes only.
- Watery chili. If the sauce is still thin after adding the beans, keep simmering without the lid for a few more minutes. If it gets too thick, loosen it with a little water or stock.
Not sure whether to use a casserole, a stockpot or a saucepan for slow-cooked dishes? Our guide saucepan vs casserole vs stockpot explains which pot suits which job.
Variations
Smoky chili
Replace half of the sweet paprika with smoked paprika, or add one chopped chipotle chilli in adobo with the tomatoes.
Rich, dark chili
Stir 15–20 g of dark chocolate (70% cocoa) and a pinch of ground cinnamon into the sauce at the end. The chili will not taste of chocolate, but it will be rounder and deeper.
Vegetarian chili (chili sin carne)
Leave out the beef and use vegetable stock. Add a third can of beans (black beans work well) and 1 diced sweet potato or 150 g of red lentils with an extra 200 ml of water, and simmer until tender.
Chunky beef chili
Use 700 g of beef chuck cut into 2 cm cubes instead of mince. Brown the cubes in batches and simmer for about 2 hours, adding a little water when needed, until the meat is tender.
What to serve with chili con carne
The classic side is plain boiled rice. Tortilla chips, warm tortillas or crusty bread work well too, and some people like it with a baked potato. Set out small bowls of toppings so everyone can choose: soured cream or Greek yoghurt, grated cheddar, chopped fresh coriander, sliced spring onions, lime wedges and diced avocado. A crisp green salad or a quick cabbage slaw balances the richness.
Chili con carne FAQ
Is it chili or chilli con carne?
Both spellings are correct. "Chili" is the American spelling and "chilli" the British one. The dish is the same.
How long should chili con carne simmer?
At least 40 minutes after the tomatoes go in, plus 10–15 minutes with the beans. A longer, gentle simmer of up to 1½ hours makes it even richer; just keep the lid on and add a little water if it gets too thick.
Can I make chili con carne the day before?
Yes, and it often tastes better. Cool it quickly, keep it covered in the fridge and eat it within 2–3 days. Reheat it gently in a pan with a splash of water until piping hot.
Can you freeze chili con carne?
Yes. Freeze it in portions in airtight containers for up to 3 months. Thaw it in the fridge overnight and reheat it until hot all the way through.
How do I make chili less spicy?
Use only mild chilli powder or leave it out and rely on paprika and cumin for flavour. If it is already too hot, stir in more tomatoes or beans, and serve it with soured cream or yoghurt.
This image is illustrative and was created with AI.
