This Chile con Carne recipe is a comfort food with rich, bold flavors-perfect for those chilly days when you crave a hearty, satisfying meal.
Unlike our classic chili made with ground beef that's ready in just an hour, this robust recipe takes its time on the stove, allowing flavors to develop and deepen. Why? Well, it's all about flavor.
It starts with beef chuck roast and, of course, some bacon-because bacon just makes everything better. I use a combination of fresh and dried chile to create a more complex flavor profile.
Pasilla chiles, also known as Chile negro, add a mild, tangy kick, along with earthy, chocolatey, and raisiny notes that enhance the chili's flavor. And chipotle chili peppers for a smoky, spicy twist. Fresh jalapeños give it brightness and a bit of extra heat.
I've also added ground cumin, Mexican oregano, and ground coriander to create a well-rounded and delicious flavor profile. Instead of plain beef broth, I use granulated beef bouillon (Knorr brand recommended) to give the chili an extra layer of richness and depth.
Onions and garlic provide the flavorful base, while Dos Equis Amber beer and crushed tomatoes bring depth and balance. I use masa harina to thicken it up and add a subtle hint of corn flavor. Serve it with white rice, buttered noodles, mashed potatoes, or cornbread.
How to Make Chile con Carne
Note: The full instructions are provided in the recipe card below.
Microwave pasillas with water until softened. Blend pasillas until smooth.
Cook bacon until crispy; reserve fat. Brown beef in bacon fat in batches.
Cook onion, jalapeño, and garlic in the remaining fat.
Add spices, deglaze with beer, and simmer.
Stir in the blended mixture, bacon, beef, and water. Simmer covered.
Simmer uncovered until meat is tender.
Mix Masa Harina with water, add to chili, and simmer until thickened.
Adjust seasoning and serve.
Camila's Tips
- A common mistake when preparing Chili con Carne is not giving it enough time to cook. It's important to allow the ingredients to develop and integrate during cooking. Rushing the process can result in a less flavorful dish, as the flavors don't have a chance to fully infuse and blend.
- 🥫The first time I made chili con carne, I added beans. Although the result was delicious, my family and I felt that the beans didn't really go well with the chunky meat. So, in this recipe, I left out the beans. However, if you like beans, you can still add them. Just add a 40.5-ounce can of drained and rinsed kidney or pinto beans towards the end of the cooking process. Heat them for about 15 minutes, or until they are completely hot.
- 🌶️My Chile Con Carne recipe packs some heat. If you love spicy food, it's perfect as is. But if you prefer things milder, try this simple adjustment. Use ancho chile instead of pasilla for the chili base. Ancho chile is smoky but not as hot. Replace the jalapeño with a red bell pepper, and leave out the cayenne and chipotle pepper. You'll still get a great flavor, just with less heat.
- 🐖If the bacon you're using doesn't render a full 3 tablespoons of fat, supplement with olive oil or vegetable oil.
- Use kitchen scissors to easily cut the bacon. It's faster and simpler than using a knife. 🥓✂️
- Got leftovers? Transform them into delicious tacos, burritos, or use them as a topping for baked potatoes.
Pair with
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Recipe
Easy Chile Con Carne
Equipment
- High Heat Resistant Spatula
Ingredients
- 4 pound boneless chuck eye roast, pulled apart at seams, timmed, and cut into 1 inch pieces
- 8 ounces thick-cut bacon , cut into ½-inch pieces
- 7 medium-sized dried Pasilla or Ancho chiles ( or 4 tablespoons store-bough ground Ancho or pasilla chile powder )
- 1 tablespoon ground chipotle chile pepper
- 1 teaspoon ground cayenne pepper
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon ground coriander
- 2 tablespoons Knorr beef flavored bouillon (adjust to taste)
- 2 teaspoons Kosher salt (or as needed)
- 1 teaspoon ground black pepper (to taste)
- 2 medium yellow onions , chopped
- 3 jalapeño chiles, cored, seeded and finely diced
- 6 garlic cloves , minced
- 4 cups water , divided
- 1 ( 12 oz ) Dos Equis Amber beer or other larger beer
- 1 ( 28 oz) canned whole or crushed tomatoes
- 1 tablespoon light brown sugar or white sugar
- ¼ cup Quaker Yellow Cornmeal
Optional Garnishes
- Fresh chopped cilantro
- Shredded Cheddar or Monterey Jack cheese
- Lime wedges
Instructions
- Combine Pasillas and Water: Place the pasillas and 2 cups of water in a bowl. Microwave them until the pasillas are softened, about 3 minutes. After microwaving, do not drain or discard the liquid. The liquid is essential for the next steps as it carries the flavors of the pasillas.
- Blend with Tomatoes and Maseca: Add the softened pasillas (with their liquid), tomatoes and their juice, and beef-flavored bouillon to a food processor or blender.
- Blend Until Smooth: Process the mixture in the blender until it is smooth, about 1 minute. Once the mixture is smooth, set it aside.
- Cook Bacon: In a Dutch oven or a large pot, cook the bacon over medium heat until it's crispy, about 8 minutes. Using a slotted spoon, place the cooked bacon on a paper towel-lined plate and reserve 3 tablespoons of the bacon fat in the pot.
- Brown the Meat: Pat beef dry with paper towels and season with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat 1 tablespoon of reserved bacon fat in a now-empty Dutch oven over medium-high heat until just smoking-brown half of beef, about 8 minutes. Transfer to bowl and repeat with 1 tablespoon bacon fat and remaining beef.
- Layer Flavors: Add the remaining 1 tablespoon of bacon fat, onion, and jalapeño to again-empty the Dutch oven and cook until softened about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in cumin, chipotle powder, oregano, coriander, sugar, and cayenne, and cook until fragrant, about 30 seconds. Deglaze the pot by pouring in the beer and let it simmer for 7-8 minutes until it reduces slightly.
- Gentle simmer: Stir in the reserved chile-tomato mixture, cooked bacon, reserved browned beef (along with any flavorful liquid from the beef), and the remaining 2 cups of water. Bring the mixture to a boil. Reduce heat to low and simmer, covered, stirring occasionally with a wooden spoon, for 1 hour. Continue to simmer uncovered until meat is tender, 30 to 45 minutes.
- Thicken with Masa Harina: In a small bowl, mix Masa Harina with ½ cup of water. Slowly whisk in the mixture into the chili and simmer for an additional 5 to 10 minutes until it slightly thickens-taste and adjust salt and pepper to taste.
- Serve: Ladle the chile con carne into bowls and garnish with chopped cilantro, cheese, onion, and lime wedges. Add sour cream if desired for extra creaminess and flavor.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
