This classic Mexican chili con carne made with ground beef, spices, and vegetables including onions, peppers, garlic, two kinds of beans, and corn, has a rich savory flavor that is comforting and filling.
Chili or Chilli con Carne is a spicy stew containing meat (usually beef), tomatoes, beans, some kind of chili peppers, and seasonings.
📃 Why it Works
There are endless ways to make chili and you can customize just about any component to match or taste or to simply switch things up each time.
You’ve got your base, your spices, your toppings, and whatever you like on the side to help you scoop it up. The possibilities of combinations are endless!
🔪 Instructions
This award-winning two bean chili con carne takes a few steps to make but it yields the most delicious, satisfying, heart-comforting soup. Here's what you need to do:
- Chop up all your vegetables and sauté in butter until soft, about 15 minutes.
- Add beef broth and simmer for another 15 minutes.
- Brown the ground beef with cumin, chili powder, garlic powder, salt, and pepper. Add to the vegetable and broth mixture.
- Pour in tomato juice and stir to mix. Add the beans, corn, and spices for the sauce. Stir well.
- Cook covered for 30 minutes, stirring often.
👉 Variations
- You can make it with diced beef chuck, ground beef, turkey, or chicken.
- Use black, pinto, or kidney beans. Corn kernels are a must in my chili!
- Add dark green Anaheim peppers, red or green bell peppers, or chili peppers.
- Cinnamon, coffee, and chocolate can boost the meaty flavor!
🍽 How To Serve It
There are many people who prefer their chili a very specific way.
- If you like it spicy, top it with sliced jalapenos.
- A dollop of sour cream makes it extra rich.
- Don't forget shredded cheddar!
- It is excellent with cornbread or rice (put in on the bottom of your bowl!)
- You can also use saltine crackers, tortilla chips, corn chips, and toast; all of which add a little bit of a crunch to this hot glob of goodness.
This is the kind of meal that you look forward to after a long day in the cold, and you can feel the first bite warm up your whole body.
To Prepare Ahead of Time
Chop up your vegetables and store refrigerated in an airtight container for up to 24 hours. Mix the spices for the vegetable sauce and the beef mixture and keep separate (flavors will be more even when spices are mixed together before adding to chili).
Store the mixture in a dry place in a spice jar or a container with a lid. You can make extra batches and keep for up to 6 months so you always have it handy for a quick weeknight chili dinner. Brown the beef a day ahead and store in the refrigerator until ready to use.
For Richer Chili
Cook 30 minutes longer and allow resting for an additional 30 minutes with no heat. The flavors will intensify. Adjust the heat by reducing or adding more red pepper flakes. Also, chili always tastes better the next day.
Anaheim Pepper Substitute
Anaheim peppers are usually mild but can really vary in heat based on where they were grown. Taste-test the peppers before adding to your chili. If you can't find the Anaheim peppers, Poblano peppers are a good substitute or just add another green bell pepper instead.
🌮More Mexican recipes to try:
- Mexican Homemade Chicken Tortilla Soup
- Sopa De Pollo - Gluten Free Mexican Chicken Soup
- Homemade Chipotle Burrito Bowl
- Steak and Mushroom Mini Quesadillas
- Spaghetti Veracruz
🔗Specialty Products
The only complaint I have about my cast iron skillet is that I didn't purchase it earlier. I've tried many fancy and non-stick skillets before deciding to invest in a cast-iron one (which isn't even expensive!). The food just tastes better made in a heavy, durable cast iron dish. I now also own a smaller set for individual breakfast frittatas.
After my first experience cooking in cast iron cookware, I also got two Dutch ovens. This 5-quart one (also used in okra recipe) and a 2-quart enameled one that I use often, even to bake bread. You will love them both!
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Two-Bean Chili Con Carne Recipe
EQUIPMENT
- cast-iron or nonstick skillet
Ingredients
For the vegetables
- 1 onion
- 2 green bell peppers
- 2 Anaheim peppers
- 3 medium tomatoes
- 4 large cloves of garlic
- 4 tablespoons butter
- 2 cups beef broth
- 14 oz. tomato juice, fresh or canned
- 1 can of each red kidney and black beans, rinsed
- 1 can corn, rinsed
- 3 tablespoons chili powder
- 1 tablespoon of each: cumin, Mexican oregano, red pepper flakes
- 2 teaspoons paprika, we like smoked
- 1 teaspoon salt
For the meat mixture
- 1 tablespoon oil
- 2 pounds ground beef
- 1 teaspoon of each: chili powder, garlic powder, cumin, salt, and pepper
Instructions
- Dice the onion, green pepper, and tomatoes. Mince Anaheim peppers and garlic.
- In a large Dutch oven or stockpot, melt the butter on high heat. Add all the vegetables and season with 1 teaspoon salt (salt helps to speed up the cooking process). Cook for 15 minutes or until most of the butter is cooked away, stirring often.
- Stir in the beef broth; reduce the heat to medium and simmer for another 15 minutes.
- Meanwhile, brown the beef in a cast iron or non-stick skillet. Add the spices and mix to combine.
- Add beef mixture to the pot with vegetables. Pour in tomato juice and stir to mix.
- Add the beans and corn. Slowly add all vegetable spices, stirring well.
- Cover and cook chili on medium heat for 30 minutes. If the chili begins to get too thick, add ½ cup of water and stir. Serve with cornbread and your favorite toppings!
Notes
- To Prepare Ahead of Time - Chop up your vegetables and store refrigerated in an airtight container for up to 24 hours. Mix the spices for the vegetable sauce and the beef mixture and keep separate (flavors will be more even when spices are mixed together before adding to chili). Store the mixture in a dry place in a spice jar or a container with a lid. You can make extra batches and keep for up to 6 months so you always have it handy for a quick weeknight chili dinner. Brown the beef a day ahead and store in the refrigerator until ready to use.
- For Richer Chili - Cook 30 minutes longer and allow resting for an additional 30 minutes with no heat. The flavors will intensify. Adjust the heat by reducing or adding more red pepper flakes. Also, chili always tastes better the next day.
- Anaheim Pepper Substitute - Anaheim peppers are usually mild but can really vary in heat based on where they were grown. Taste-test the peppers before adding to your chili. If you can't find the Anaheim peppers, Poblano peppers are a good substitute or just add another green bell pepper instead.
- Variations - You can omit the corn if you prefer. Use two cans of red kidney beans or a can of chili beans instead of black beans. Add a cup of shredded cheddar to the hot chili when it's finished cooking. Try crumbling cornbread on the bottom of your bowl and topping with chili. It also works with cooked rice. Add crushed corn chips to your bowl for a crunch. Top your chili bowl with a dollop of sour cream. Sprinkle with chopped cilantro.
Barbara Bronson says
Really nice chili. I thought it would be too spicy but it was perfect. In fact I might even add more spice next time.
Jas says
So glad you like it, Barbara! It's always the best practice to start with less spice. You can always add more but not remove it. 🙂 Thanks for stopping in!
createwithjoy says
Dear Jas,
I've been loving your recipes for quite awhile - this one is no exception - your photos are gorgeous!
This week I had the chance to learn more about YOU and you are such an incredible and inspiring woman as well!
Thanks for joining us each week at Inspire Me Monday and Friendship Friday at Create With Joy.
CONGRATS - you are this week's Friend Of The Week and Featured Blogger at Friendship Friday #361 at Create With Joy!
Enjoy your reign! 🙂
Jas says
You're too kind! You're tribute left me speechless and I even teared up. Nothing can lift up your spirits quite like reading such a nice testimonial from someone who doesn't even know you. I sincerely thank you! ❤
Recipes Made Easy says
Oh my that chilli does look so hearty and good I can almost taste it.
Happy New Year and thank you for linking to #CookBlogShare.
Jas says
So happy you like it! Happy 2019 and thanks for stopping in! xx
Tonna | Sew Crafty Crochet says
Your chili looks amazing!
Jas says
Thank you so much, Tonna!
Corina Blum says
I am happy to eat chilli con carne any way! It's such a comfort food dish - I just wish my husband liked it as much as the rest of the family. For some reason he doesn't like any dishes with ground beef in.
Jas says
And mine doesn't like beans much...men. LOL
Michelle Frank | Flipped-Out Food says
1. I CERTAINLY live in a cold enough place (Wisconsin, USA) and 2. OF COURSE I enjoy a warmed, uplifted soul. So bring it on! Your chili certainly looks like a gorgeous bowl of comfort, so I can't wait to try it!
Jas says
Thank you, Michelle! We had 49F today. Certainly too warm for the season, but I'm not complaining. 🙂
Liz @ spades, spatulas, and spoons says
I love chili in all forms, it's wonderful cold weather fare. Thank you for bringing it to FF.
Jas says
Thank you, Liz! It sure is 😀 Happy 2019!!!
FrugalHausfrau says
Yes, please, Jas! Well it gets cold enough here, minus 60 F in 1996 was our lowest recorded Minnesota temp, but even though it's a balmy 29 degrees right now I'd still like a bowl, or maybe even two of that glorious chili! I'll take mine with a little sour cream and cheese, please!
Jas says
-60 F? Wow! I'm glad I didn't live anywhere near there (not even on the same continent) back then. This winter has been odd. In the 20 years that I've been living here, this was the first Christmas without snow. But thankfully, chili is good any season. 🙂
FrugalHausfrau says
Well, I'm glad you live here now, because I so enjoy your beautiful site, Jas!!! 🙂
Jas says
Awe, you made my day, Mollie! Thank you so much!!!❤
Ron says
Coming from Texas originally, I've been eating chili since I was a tot. I think most of us chili lovers all have there favorite ingredients and your recipe hits most of mine with a new idea. I don't think I've ever had corn in chili, but why not. As for the beans, down Texas way you might hear folks say that no self respecting chili would have beans in it. On the side is OK , but to some in the chili not. But, that's not me I left Texas a long time ago and I love my chili with beans in it. The perfect bowl of chili to me would be a bowl with rice at the bottom, a chili like your on top and homemade flour tortillas on the side. Now, that bowl of chili would have grated cheese, green onion, a few jalapenos and yes a dollop of sour cream. Thanks for sharing Tom's chili recipe Jas.
Jas says
To each their own, right? There's no right or wrong way, just your way. Make it however your heart desires but be open to trying new ways -is what I always preach. First time I had chili with rice at the bottom was shortly after I moved here and someone brought it for lunch to the place I volunteered at. I remember thinking "these Americans are strange" lol, but I tried it anyway and loved it. 😀
My husband would probably prefer less beans, but hey - he can omit them when he cooks, ha! Happy New Year, Ron!