There’s something about a bowl of chili that feels like the ultimate comfort food, especially when it’s slow-simmered to perfection. This Best Beef Chili Con Carne Recipe brings together bold spices, tender beef, and hearty beans for a dish that’s both satisfying and packed with flavor.

A large round blue pot filled with thick reddish-brown chili. Inside, there are chunks of cooked meat and red kidney beans spread throughout the rich sauce. On the top left side, there is a layer of shredded yellow cheddar cheese, and a dollop of white sour cream sits just above the cheese. Small green herb pieces are sprinkled across the chili adding a fresh touch. A silver ladle with a long handle rests inside the pot on the right side. The pot is placed on a white marbled surface with a few sprigs of green herbs nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Beef Chili Con Carne Recipe
Top Tip
How to Serve Best Beef Chili Con Carne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Beef Chili Con Carne Recipe

Why You'll Love This Recipe

Honestly, I’ve tried a lot of chili recipes, but this one stands out for how balanced and rich every bite is. I love how the slow cooking lets the flavors deepen, giving you that melt-in-your-mouth beef and smoky background notes. Plus, it’s forgiving enough for cooks of all levels.

Deep, layered flavors: The seasoning blend and slow simmer create complexity you’ll taste in every spoonful.
Tender, juicy beef chunks: Searing the beef first locks in flavor and keeps everything melt-in-your-mouth tender after hours of cooking.
Versatile and customizable: Whether you like it mild or extra spicy, you can easily tweak the heat and toppings to your liking.
Great make-ahead meal: It actually tastes better the next day, which means you get bonus flavor without extra work!

Ingredients & Why They Work

Each ingredient in this chili plays a crucial role, from the beef chuck that melts into tender morsels, to the mix of spices that give the dish its signature warmth and depth. I always recommend using fresh produce and good quality beef to really elevate the dish.

Flat lay of fresh boneless beef chuck chunks, a whole yellow onion, two green jalapeno peppers, one green bell pepper, four garlic cloves, a small pile of light brown sugar, a small mound of tomato paste, a small white bowl with masa harina flour, a small white bowl with chili powder mixed with cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes, a small white bowl of Worcestershire sauce, a small white bowl of hot sauce, two bay leaves, a small white bowl of crushed tomatoes, a small white bowl of diced tomatoes with green chilies, a small white bowl of beef broth, a small white bowl of olive oil, a small white bowl of butter, a small white bowl of drained kidney beans, all arranged in perfect symmetry and balanced proportions on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chili powder:The star spice that delivers the classic chili heat and smokiness.
Cumin: Adds a warm, earthy undertone essential in chili recipes.
Oregano: Brings a subtle herbal freshness to balance the richness.
Smoked paprika: Infuses a deep smoky flavor without needing a smoker.
Cayenne pepper and red pepper flakes: Adjustable for mild or spicy heat.
Beef chuck:The perfect cut for slow cooking — tender and richly flavored.
Flour: Helps create a crispy sear on the beef, adding texture and flavor complexity.
Beer: I love using a pale ale for its slight bitterness and fruity notes, but choose one you enjoy drinking!
Butter: Adds silkiness and helps soften the veggies beautifully.
Yellow onion, jalapeno, green bell pepper: Classic aromatics and peppers layering sweetness and mild heat.
Garlic: Essential for that savory depth and aroma.
Brown sugar: Balances acidity from tomatoes and adds a touch of caramelized sweetness.
Tomato paste and diced/crushed tomatoes: The tomato base giving body and tang.
Masa harina (optional): Adds subtle corn undertones and thickens the chili naturally.
Worcestershire and hot sauce: For umami punch and boost of heat.
Beef broth: Keeps chili moist and adds meaty richness.
Bay leaves: Infuse a gentle herbal aroma during long simmering.
Kidney beans: Classic chili companion that adds heartiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This chili is perfect for customizing to your taste or pantry. I often tweak the heat level depending on who’s eating, and sometimes I swap out the kidney beans for black beans to give it a twist. The beauty is you can make it as spicy or mild as you want.

Variation: One time, I added a few diced sweet potatoes while it simmered – it added a subtle sweetness and extra heartiness that my family loved.
Dietary modification: To make this gluten-free, just skip the flour or use a gluten-free flour blend for dusting the beef.
Seasonal swap: When I have fresh poblano peppers handy, I sometimes swap them with bell peppers for a smoky depth.

Step-by-Step: How I Make Best Beef Chili Con Carne Recipe

The image shows a white bowl on a white marbled surface filled with a thick reddish-brown stew. The stew has large chunks of beef and kidney beans, with melted yellow cheddar cheese scattered on one side. On top of the cheese, there is a dollop of white sour cream, and small pieces of green cilantro are sprinkled over the dish. A spoon is partially dipped into the stew on the right side of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Seasoning Blend

Start by combining chili powder, cumin, oregano, smoked paprika, cayenne, and red pepper flakes in a small bowl. This lets all the flavors meld before touching the beef. Trust me, mixing spices ahead makes a noticeable difference.

Step 2: Prep and Sear the Beef

Pat those beef chunks dry—this is key to getting a proper sear instead of steaming. Season with salt, pepper, and a bit of the seasoning blend, then toss with flour. Heat olive oil in a heavy pot and sear the beef in batches for 1 to 1 ½ minutes until edges are browned. Don’t skip this step; it adds layers of flavor and texture you’ll notice in every bite.

Step 3: Deglaze with Beer & Soften Your Veggies

Pour in the beer and use a spatula to scrape all those delicious browned bits off the bottom; they’re pure flavor gold. Let it reduce by half—about 7-8 minutes. Then add butter, onions, jalapenos, and bell peppers. Cook until softened, about 5 minutes. This combo gives your chili a rich, aromatic base.

Step 4: Add Seasonings, Tomato Elements & Broth

Stir in the remaining seasoning, garlic, brown sugar, tomato paste, masa harina if using, Worcestershire, and hot sauce. Let those ingredients cook together for a couple of minutes for real depth. Next, toss in diced tomatoes, crushed tomatoes, beef broth, and bay leaves.

Step 5: Simmer Slow & Steady

Add the beef back in along with any juices. Bring to a boil, then reduce heat and simmer uncovered for 3 to 3 ½ hours. This slow simmer lets the beef become fork-tender and the chili thicken beautifully. Stir occasionally along the bottom to prevent sticking, and watch how it transforms from a soup into a rich, hearty chili.

Step 6: Add Beans and Final Seasoning

Once your chili has reached your preferred consistency, stir in the drained kidney beans and heat through for 10-15 minutes. Then, taste and tweak the seasoning if needed—sometimes I add a splash more hot sauce or a little brown sugar to balance everything out. Remove bay leaves before serving.

Top Tip

Over the years, making this chili countless times, I’ve learned that patience and ingredient quality make a huge difference. Taking the time to sear the meat properly and letting it simmer low and slow is worth every extra minute.

Don’t rush the sear: Make sure your beef gets that crisp edge — avoid crowding the pan to prevent steaming.
Use beer you enjoy: The beer flavor comes through gently, so pick something you like drinking to avoid bitter notes.
Stir to prevent burning: Gently lift the bottom with a spatula occasionally during simmering to keep those tasty bits from sticking or burning.
Adjust heat slowly: Add cayenne and hot sauce a little at a time — you can always add more but you can’t take it out!

How to Serve Best Beef Chili Con Carne Recipe

Garnishes

I’m a big fan of piling on the toppings—sour cream for creaminess, shredded sharp cheddar for richness, fresh cilantro for brightness, and a squeeze of lime juice to cut through the heaviness. Sometimes I throw on diced avocado for a buttery touch, and green onions add just the right oniony pop.

Side Dishes

Nothing beats serving this chili alongside buttery cheddar bay biscuits or classic cornbread. When I want to keep things light, a simple steamed rice or even tortilla chips for scooping works perfectly. These sides soak up all that delicious sauce!

Creative Ways to Present

For cozy gatherings, I love serving this chili in individual bread bowls — it’s a fun, rustic touch that gets everyone excited. Or, layer chili over baked potatoes with toppings for a loaded spud twist. It’s always a crowd-pleaser no matter how you present it!

Make Ahead and Storage

Storing Leftovers

I keep leftover chili stored in airtight containers in the fridge for up to 3 days. It tastes even better the next day as the flavors meld. Just make sure to cool it before refrigerating to keep the texture spot on.

Freezing

This chili freezes beautifully. I portion it into meal-sized containers or freezer bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge for best results. I’ve found that freezing doesn’t dull the bold flavors one bit.

Reheating

To reheat, I gently warm the chili on the stove over low heat, stirring occasionally. Adding a splash of beef broth or water helps loosen it up if it’s gotten too thick. Microwave works too — just stir every minute or so to heat evenly.

Frequently Asked Questions:

What cut of beef is best for chili con carne?

I recommend using beef chuck for chili con carne. It has enough marbling and connective tissue to break down during slow cooking, resulting in tender, flavorful meat chunks that hold up without falling apart completely.

Can I make this chili without beer?

Absolutely! If you don’t want to use beer, substitute with about ¼ cup beef broth. Use the broth to deglaze the pan after searing the beef, just as you would with beer. It will still add wonderful depth without the beer flavor.

How can I adjust the heat level in this recipe?

You can control the spiciness by adjusting the cayenne pepper, red pepper flakes, and hot sauce amounts. Start with the amounts given and add more gradually, tasting as you go to reach your preferred heat level.

Is masa harina necessary in the chili?

Masa harina isn’t required, but I love what it does to the texture and flavor. It helps thicken the chili naturally and adds a subtle corn flavor that complements the other spices and ingredients. If you don’t have it, you can simply skip it or substitute with corn flour.

Final Thoughts

Sharing chili is like sharing a warm hug on a cold day, and this Best Beef Chili Con Carne Recipe is my go-to for just that. It’s hearty, packed with flavor, and easy enough that you’ll want to make it again and again. I truly believe once you give this recipe a try, it’ll become a comfort food staple in your home like it has in mine.