Slow-Cooked Mexican Chili Con Carne

There’s nothing quite like the smell of chili simmering on the stove on a cold day. It fills the whole house and makes everyone ask “when’s dinner?” at least three times. My kids come running from their rooms the second they catch a whiff.

I’ve been making this Mexican chili con carne for years, and it’s become our go-to comfort meal. It’s hearty enough to fill up my hungry family, but simple enough that I can throw it together on a busy weeknight. Plus, it tastes even better the next day, which means leftovers for lunch.

The best part? You probably have most of the ingredients sitting in your pantry right now. Ground beef, beans, tomatoes, and a handful of spices. That’s really all you need to make a pot of chili that’ll have everyone coming back for seconds.

What Kind of Ground Beef Should I Use?

For chili con carne, you’ll want to use ground beef with a bit of fat content to keep your chili from being too dry or bland. An 80/20 blend (80% lean, 20% fat) is perfect because it gives you enough fat for flavor without making your chili greasy. If you can only find 90/10 or leaner ground beef, that’ll work too, but you might want to add a little extra oil when browning it. Some people like to use a mix of ground beef and ground chuck for extra richness, but honestly, regular ground beef from the grocery store will make a delicious chili. Just make sure to brown it well to develop those deep, savory flavors that make chili so good.

Options for Substitutions

This chili recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Anaheim peppers: If you can’t find Anaheim peppers, poblano peppers work great as a substitute. For more heat, try jalapeños, or for less heat, use another green bell pepper.
• Ground beef: Ground turkey, pork, or even a mix of beef and pork will work well. You could also use chunks of beef chuck roast cut into small pieces – just brown them first and add extra cooking time.
• Fresh tomatoes: One 14.5 oz can of diced tomatoes can replace the fresh ones. Just drain some of the liquid if your chili looks too thin.
• Mexican oregano: Regular oregano works fine, though Mexican oregano has a more citrusy flavor. You can also skip it entirely without major changes to the taste.
• Kidney and black beans: Feel free to use pinto beans, navy beans, or whatever beans you have on hand. You can even use all of one type if that’s what you prefer.
• Beef broth: Chicken broth or vegetable broth work just as well. In a pinch, water with extra bouillon cubes will do the job.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili con carne is not browning the ground beef properly – you want to break it up into small pieces and let it develop a nice brown crust instead of steaming it in its own juices, which means cooking it in batches if your pan gets crowded.

Another common error is adding the beans too early in the cooking process, as they can break down and make your chili mushy – stir them in during the last 30 minutes of simmering instead.

Don’t forget to taste and adjust your spices throughout the cooking process, since chili powder and cumin can vary in strength, and always let your chili simmer low and slow for at least an hour to allow all those flavors to meld together properly.

Finally, resist the urge to skip the resting time after cooking – letting your chili sit for 15-20 minutes before serving helps it thicken up and makes the flavors even better.

What to Serve With Chili Con Carne?

This hearty chili is perfect on its own, but I love serving it over a bed of fluffy white rice or with some warm cornbread on the side for soaking up all that rich, spicy goodness. You can also top each bowl with shredded cheese, a dollop of sour cream, and some chopped green onions to cool things down a bit. For a fun twist, try serving it over baked sweet potatoes or regular baked potatoes for a filling meal that’s hard to beat. Don’t forget some tortilla chips for scooping – they add a nice crunch that pairs perfectly with the tender beans and beef.

Storage Instructions

Refrigerate: This chili actually gets better after a day or two in the fridge! Store it in an airtight container and it’ll keep for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or feeding the family throughout the week.

Freeze: Chili con carne freezes like a dream for up to 3 months. I like to portion it out in freezer bags or containers so I can grab just what I need. Let it cool completely before freezing, and don’t forget to label it with the date!

Warm Up: To enjoy your leftover chili, just heat it on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. You can also microwave it in 30-second intervals, stirring between each one. If it seems too thick after storing, add a splash of beef broth or water to loosen it up.

Preparation Time	15-20 minutes
Cooking Time	60-75 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 125-140 g
• Fat: 110-125 g
• Carbohydrates: 180-210 g

Ingredients

For the vegetable base:

• 4 large garlic cloves (minced)
• 3 medium tomatoes (diced)
• 1 can corn (drained)
• 1 tbsp oil (or any neutral oil like canola)
• 2 tsp smoked paprika
• 4 tbsp butter (I use Kerrygold unsalted)
• 2 green bell peppers (diced into 1/2-inch pieces)
• 3 tbsp chili powder (for deep, rich flavor)
• 1 tbsp cumin (freshly ground preferred)
• 1 tsp salt
• 1 onion (diced into 1/2-inch pieces)
• 2 anaheim chiles (seeded and chopped)
• 1 can red kidney beans (rinsed and drained)
• 2 cups beef stock
• 1 can black beans (rinsed and drained)
• 1 tbsp mexican oregano
• 1 tbsp red pepper flakes (adjust for heat preference)
• 14 oz tomato juice

For the beef:

• 1 tsp chili powder
• 1 tsp salt
• 2 lb ground beef (browned before adding)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp ground black pepper

Step 1: Brown the Ground Beef with Seasonings

• 1 tbsp oil
• 2 lb ground beef
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp ground black pepper

Heat the oil in a large skillet over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon, until it’s completely browned and no pink remains, about 8-10 minutes.

Once browned, sprinkle in the chili powder, garlic powder, cumin, salt, and black pepper, stirring constantly for about 1 minute to toast the spices and coat the meat evenly.

This early seasoning of the beef creates a flavorful foundation that permeates the entire dish.

Set the browned beef aside on a plate.

Step 2: Sauté the Aromatic Vegetables

• 4 tbsp butter
• 1 onion
• 2 green bell peppers
• 2 anaheim chiles
• 4 large garlic cloves

In a large pot, melt the butter over medium heat.

Add the diced onion, bell peppers, anaheim chiles, and minced garlic.

Cook, stirring occasionally, for about 12-15 minutes until the vegetables are softened and the onions become translucent.

The butter will help carry the flavors and create a rich, aromatic base.

I like to cook these vegetables low and slow to draw out their natural sweetness before adding the broth—this builds deeper, more complex flavor than rushing the process.

Step 3: Build the Broth Base

• 2 cups beef stock
• sautéed aromatic vegetables from Step 2

Pour the beef stock into the pot with the sautéed vegetables from Step 2.

Stir well and bring to a simmer over medium heat.

Let this simmer for 15 minutes to allow the beef stock to meld with the aromatic vegetables, creating a rich foundation for the chili.

The simmering time allows the flavors to marry together before adding the remaining ingredients.

Step 4: Combine Meat, Tomatoes, and Liquid

• 3 medium tomatoes
• 14 oz tomato juice
• browned ground beef from Step 1

Add the diced tomatoes and tomato juice to the pot with the simmering broth.

Stir well to combine.

Then add the browned beef from Step 1, breaking it up as you add it so it distributes evenly throughout the liquid.

Stir to incorporate all components thoroughly.

Step 5: Add Beans, Corn, and Final Spice Blend

• 1 can red kidney beans
• 1 can black beans
• 1 can corn
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp mexican oregano
• 1 tbsp red pepper flakes
• 2 tsp smoked paprika

Stir in the rinsed kidney beans, black beans, and drained corn.

Then add the 3 tablespoons chili powder, 1 tablespoon cumin, Mexican oregano, red pepper flakes, and smoked paprika.

Mix everything together thoroughly, making sure the spices are evenly distributed throughout the chili.

I always add my dry spices in one addition like this rather than separately—it creates a more cohesive, well-balanced flavor profile.

Step 6: Slow-Cook to Blend Flavors

• complete chili mixture from previous steps

Reduce heat to medium-low, cover the pot, and let the chili simmer gently for 30 minutes, stirring occasionally.

This extended cooking time allows all the flavors to meld together beautifully and gives the spices time to fully develop.

If the chili becomes too thick as it cooks, add water in 1/2-cup increments until you reach your desired consistency.

Taste and adjust seasonings as needed before serving.