There’s nothing quite like a big bowl of chili bubbling away on the stove, filling your home with rich, hearty aromas. This Best Homemade Chili Con Carne Recipe brings together layers of deep, smoky flavor with tender beef that melts in your mouth — it’s comfort food at its finest.

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 Homemade Chili Con Carne Recipe
Top Tip
How to Serve Best Homemade Chili Con Carne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Homemade Chili Con Carne Recipe

Why You'll Love This Recipe

This chili recipe has been a go-to in my kitchen for years, not just because it’s bursting with flavor but because it’s incredibly adaptable and rewarding. Whether you’re feeding a crowd or meal prepping for the week, this chili hits all the right notes every time.

Bold, Complex Flavors: The combination of spices, beer, and slow-simmered beef creates a chili that’s anything but one-dimensional.
Rich, Tender Meat: Using chuck roast and searing it right sets you up for melt-in-your-mouth beef that soaks up all those spicy, savory juices.
Flexible Ingredients: You can tweak the peppers, spice level, and add-ins to suit any taste or dietary need without losing that signature chili vibe.
Perfect for Make-Ahead: This chili tastes even better the next day, which means it’s fantastic for leftovers or batch cooking.

Ingredients & Why They Work

Every ingredient has its purpose in this Best Homemade Chili Con Carne Recipe. From the seasonal warmth of the spices to the hearty beef and vibrant veggies, each component creates a harmony that’s a joy to cook and eat.

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 core seasoning that brings warmth and chili character—opt for a good quality blend with some heat and smoky notes.
Cumin: Adds earthiness and a subtle bitterness that balances the rich beef and spices.
Oregano: Brings a gentle herbal brightness to the mix.
Smoked Paprika: Imparts a deep smoky flavor that gives this chili its soul.
Cayenne Pepper & Red Pepper Flakes: For a kick of heat—adjust these to match your spice tolerance.
Boneless Beef Chuck: The star protein, perfect for slow cooking because it tenderizes and soaks up flavor.
Flour: Helps the beef develop a crispy crust while searing, adding texture and helping thicken the sauce.
Olive Oil: For that golden sear and to bring everything together.
Beer: Adds a malty depth and helps deglaze the pot—choose a pale ale or your favorite beer that you like to drink.
Onions, Jalapeños, Green Bell Peppers: These veggies build the flavor base and add subtle sweetness and heat.
Garlic: Because what’s chili without garlic? It brings that unmistakable aroma and savoriness.
Brown Sugar: Balances the acidity of tomatoes and heat with a gentle sweetness.
Tomato Paste: Concentrated tomato flavor that deepens the sauce.
Masa Harina: Optional but recommended for a subtle corny flavor and natural thickening.
Worcestershire & Hot Sauce: Adds complexity and layered heat—my personal chili secret weapons.
Beef Broth: Builds the body and richness of the chili base.
Crushed & Diced Tomatoes with Green Chilies: Freshness and acidity with a little extra chili punch.
Bay Leaves: Infuses an earthy, aromatic note during the long simmer.
Kidney Beans: Classic chili addition that adds texture and protein.

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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

I love to tinker with this chili depending on the season and who’s eating. You can dial up the heat, swap out the beans, or go meatless—there’s room for all sorts of variations without losing that comforting chili soul.

Vegetarian Variation: Swap the beef for hearty mushrooms or a plant-based crumble and use vegetable broth—turns out just as satisfying.
Spice Lovers: Crank up the cayenne, add extra jalapeños or serranos, and triple the hot sauce for a seriously fiery bowl.
Milder Version: Use less chili powder and skip the cayenne; adding a touch of sweetness takes the edge off heat beautifully.
Seasonal Tweaks: In cooler months, add some smoked sausage for richness; in summer, serve with fresh avocado and lime for brightness.

Step-by-Step: How I Make Best Homemade 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: Spice Mix and Prep the Beef

I start by mixing all the dried spices—chili powder, cumin, oregano, paprika, cayenne, and red pepper flakes—in a small bowl. Setting this aside lets the flavors marry while you prep the beef. Pat your chuck roast chunks dry (this is key) so they sear nicely. Then season with salt, pepper, and a couple teaspoons of your spice mix before tossing everything in flour. This coats the meat for a golden crust when seared and helps thicken the chili later.

Step 2: Sear the Beef in Batches

Heat olive oil over medium-high in a large heavy pot or Dutch oven. Sear the beef chunks in batches—you want space around each piece for a crisp crust, so skip crowding. Each batch takes about 1 to 1 ½ minutes, tossing occasionally to brown all sides. Don’t cook the meat through; it’ll finish during the long simmer. Once browned, set the beef aside on a plate.

Step 3: Build Flavor with Beer and Veggies

Pour beer into the pot, using a spatula to scrape up the tasty browned bits stuck to the bottom—they’re pure flavor gold. Let the beer bubble and reduce by about half, about 7 to 8 minutes. Then stir in butter, diced onions, jalapeños, and green bell pepper, cooking them gently until softened, around 5 minutes. This step brings a sweet, savory base to the chili that’s absolutely essential.

Step 4: Add the Seasonings and Tomatoes

Next up: stir in the remaining seasoning mix, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Let that cook together for a minute or two—the aroma here is already mouthwatering. Then add crushed tomatoes, the diced tomatoes with green chilies, beef broth, and bay leaves. Bring this all to a boil before lowering the heat to a gentle simmer.

Step 5: Slow Simmer for Deep Flavor

Return the seared beef and any accumulated juices to the pot. Simmer uncovered for 3 to 3 ½ hours, stirring gently every now and then to prevent sticking. The chili starts thin but will thicken and deepen in flavor the longer it cooks. This patient simmer is where the magic happens—the beef becomes impossibly tender and the flavors meld beautifully.

Step 6: Finish and Adjust

About 15 minutes before serving, stir in drained kidney beans and heat through. Taste the chili now and adjust seasoning as you like—maybe a pinch more salt, a splash of hot sauce, or a touch more brown sugar to balance. Remove the bay leaves before ladling it out.

Top Tip

From my many batches of making the Best Homemade Chili Con Carne Recipe, I’ve learned these simple tips save you from common chili pitfalls and bring your flavors to life in the best way.

Pat Dry the Meat: Wet meat won’t brown—always dry thoroughly before seasoning for that beautiful crust.
Don’t Rush Searing: Sear in small batches and resist stirring too much, or the beef won’t brown properly.
Use Beer You Like: The beer adds depth, so pick one you’d actually enjoy drinking rather than just “any beer.”
Be Patient: The slow simmer is crucial—give it the time to tenderize the beef and develop a rich, thick sauce.

How to Serve Best Homemade Chili Con Carne Recipe

Garnishes

I’m a sucker for classics when it comes to garnishes: a dollop of sour cream cools the heat perfectly, shredded sharp cheddar adds creaminess, and bright cilantro leaves bring fresh, herbal brightness. A squeeze of lime juice at the end is optional but highly recommended—it adds a lovely zesty pop.

Side Dishes

There’s something so comforting about pairing this chili with warm cornbread or fluffy buttermilk biscuits. When I’m feeling a little more casual, a scoop of fluffy white rice works beautifully to soak up every last drop. For a crowd, Cheddar Bay Biscuits are always a hit alongside this chili.

Creative Ways to Present

For special occasions, I’ve layered this chili in a bread bowl or used it as a topping for baked potatoes. It also makes a hearty skillet nacho base topped with cheese, jalapeños, and avocado—great for sharing at game day parties. Getting creative with presentation makes the meal feel even more festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chili in airtight containers in the fridge for up to 3 days. The flavors continue to deepen, and the chili thickens up nicely, making leftovers even more delicious. Just give it a good stir before reheating.

Freezing

This chili freezes wonderfully. Portion it out into freezer-safe bags or containers and thaw in the fridge overnight before reheating. I’ve found that freezing doesn’t affect the texture or flavor much if you follow this method, making it perfect for meal prep.

Reheating

Warm leftovers gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or water can help loosen it up if it’s thickened too much. This approach helps keep the beef tender and the flavors fresh, just like the first time you made it.

Frequently Asked Questions:

Can I make this chili without beer?

Absolutely! If you prefer not to use beer, substitute with an additional ¼ cup of beef broth to deglaze the pot after searing the meat. It still gives you that delicious depth without the alcohol.

What can I use instead of masa harina?

If you don’t have masa harina, you can use corn flour or even a small amount of regular flour as a thickener. Masa adds a nice subtle corn flavor, but the thickening effect is what really helps your chili’s texture.

How long can I store this chili in the fridge?

This chili keeps well in the fridge for up to 3 days in a sealed container. For longer storage, freezing is your best bet to maintain flavor and freshness.

Can I make this chili spicier?

Definitely! Increase the cayenne pepper, double or triple the hot sauce, and add extra chili powder and red pepper flakes gradually. Taste as you go to suit your preferred heat level.

Final Thoughts

This Best Homemade Chili Con Carne Recipe holds a special place in my kitchen lineup. It’s the one I reach for when I want something cozy that feels like a big hug from the inside out. I hope you enjoy making it as much as I do—trust me, once you’ve tried this, chili night will never be the same.