Recipe at a glance
- Estimated yield: 6 servings
- Prep: about 20 minutes
- Cooking: about 90 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 110 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Chile con carne is a hearty and spicy stew made with ground beef, chili peppers, and a variety of flavorful spices. It is a popular dish in Tex-Mex cuisine, and is typically served with rice, tortilla chips, or crusty bread. Here’s a recipe for making Chile con carne at home:
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 jalapeno peppers, seeded and chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- Vegetable oil, for cooking
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook, stirring occasionally, until browned and crumbled, about 8-10 minutes.
- Using a slotted spoon, remove the cooked beef from the pot and set it aside on a plate.
- In the same pot, add the chopped onion, minced garlic, and chopped jalapeno peppers. Cook, stirring frequently, for 3-4 minutes or until the vegetables are softened.
- Add the chili powder, ground cumin, paprika, oregano, salt, and black pepper to the pot. Stir well to combine.
- Return the cooked ground beef to the pot, and stir to combine with the vegetable and spice mixture.
- Add the diced tomatoes, kidney beans, and beef broth to the pot, and stir well to combine.
- Bring the mixture to a simmer over low heat, and cook, stirring occasionally, for 30-40 minutes, or until the chili has thickened and the flavors have melded together.
- Serve the Chile con carne hot, garnished with shredded cheddar cheese, chopped scallions, and/or sour cream, if desired.
Doneness check
Cook ground beef to 160°F (71°C); color alone is not a doneness check.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
