This incredibly flavourful Chili con Carne recipe brings together tender chunks of stewed beef, rich tomatoes, smoky bacon, kidney beans, and warming spices. Thanks to slow cooking, the deep flavours of each ingredient blend into a thick, hearty chili that’s perfect for meal prepping, feeding a crowd, or freezing for later!
Ingredients for the Best Beef Chili Recipe
- Stewing Beef: Chuck or shank, cut into small cubes; these cuts create rich, tender pieces that soak up all the flavour.
- Onions & Spices: Yellow onions, chili powder, cumin, oregano, and red pepper flakes provide depth and warmth.
- Tomatoes & Broth: Crushed tomatoes and beef broth form the saucy base.
- Bacon: Adds a subtle smokiness and extra savoury depth.
- Kidney Beans: These hold their shape well in chili, adding hearty texture.
Essential spices for Bold, Complex Flavour
A truly good Beef Chili needs classic ingredients but also a few special spices to elevate its flavour. For this recipe, I rely on cumin, chili powder, oregano, and a hint of cocoa powder to bring out the rich, hearty depth in every bite. Red chili flakes add a touch of heat that balances beautifully with the other spices.
Slow-Cooked Chili con Carne Made Easy
Making this Chili con Carne is as straightforward as its ingredient list. Here are the three key things to keep in mind for the best results:
Step 1: Get a Good Sear
Start by searing the beef cubes until they’re well-browned—this builds rich flavour for the entire dish.
Step 2: Layer the Spices
Lower the heat, sauté the onions with chili powder, cumin, oregano, and red pepper flakes to bring out their full aroma before adding the other ingredients.
Step 3: Slow and Steady Simmer
Add the tomatoes, broth, tomato paste, bacon, brown sugar, and a touch of cacao powder, and let it all simmer until the beef is tender and the flavours meld. Stir in the beans in the last 15 minutes, and finish with salt and pepper to taste. Allow the chili to cook low and slow, letting the beef become tender and the flavours fully develop.
And that’s it! Enjoy a bowl full of comfort with minimal fuss.
Exact measurements and cook times are in the printable recipe card below.
5 Reasons to Make This Beef Chili Recipe
If you’re craving a hearty, flavourful chili with a twist, this Beef Chili recipe will not disappoint. Here’s why it’s worth making:
Rich, Bold Flavours: Slowly simmered spices, smoky bacon, and a hint of cocoa powder create a deeply flavourful chili.
Hearty, Satisfying Texture: Tender beef chunks bring a delicious bite to every spoonful, setting this chili apart from a minced meat version.
Ideal for Meal Prep: Double it up and make a big batch, freeze in portions, and enjoy a warming meal any time.
Customisable Toppings: Garnish with colourful bell peppers, fresh coriander, sour cream, and tortilla chips for extra texture and flavour.
Family-Friendly Comfort Food: A great choice for gatherings, cosy evenings, or a relaxed weekend dinner.
If you’re a fan of comforting, one-pot recipes like this Chili con Carne, there’s more to explore! My Classic Beef Goulash is a cozy favourite, and for a lighter option, try my Tuscan White Bean Soup—it’s simple, wholesome, and perfect for chilly days.
Beef Chili FAQs
Yes, but cubed beef brings a heartier texture and deeper flavour. If using ground beef, reduce cooking time. Or, for a flavourful twist, try combining both ground and cubed beef as in traditional Mexican-style Chili con Carne!
The cacao is optional, but it enhances the chili’s depth without adding sweetness.
Absolutely! This chili tastes even better after a day or two in the fridge, as flavours have more time to meld.
Rice: A classic, mild base for chili.
Fresh Bread: Baguette or ciabatta to soak up the sauce.
Baked Potatoes: Top with chili for a hearty meal.
Tortilla Chips: Adds a crunchy topping.
Toppings: Sour cream, cheese, fresh cilantro, or spring onions.
Chilli con Carne (Chunky Stew-Style Chili Recipe)
This Chunky Chili con Carne recipe combines tender stewing beef, rich spices, and kidney beans for a hearty, slow-cooked stew-style chili. Perfect for cozy dinners and meal prep! Serves 4-6.
Ingredients
- 3 tablespoons olive oil, divided
- 800 g beef shanks or chucks (stewing meat), cut into 1.5 cm cubes
- 2 small yellow onions, diced
- 2 teaspoons chili powder (use a good quality one)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
- 1 x 400 g can crushed tomatoes
- 425 ml beef broth
- 4 tablespoons tomato paste (60 g)
- 50 g diced smoked bacon
- 1 tablespoon muscavado brown sugar
- 1 teaspoon unsweetened raw cacao powder (optional)
- 1 x 400 g can kidney beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Chopped red and yellow bell peppers
- Grated cheddar cheese
- Chopped cilantro
- Chopped green onion
- Sour cream
- Sliced Avocado
- Corn chips
Method
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Sear the Beef: Remove beef from the fridge 30 minutes before cooking to bring it to room temperature. Pat the beef cubes dry with paper towels. In a large Dutch oven or flameproof casserole, heat 1 tablespoon oil over medium-high to high heat. Sear the beef in batches if necessary to avoid crowding. Brown each side for about 1 minute, until a deep sear forms. Remove beef from pot; set aside.
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Sauté the Aromatics: Reduce heat to medium and add remaining 2 tablespoons of oil to the pot. Add diced onions, chili powder, cumin, oregano, and red pepper flakes. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and the spices are fragrant.
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Combine and Simmer: Return the seared beef to the pot, then add the crushed tomatoes, beef broth, tomato paste, bacon, brown sugar, and cacao powder (if using). Stir well to combine and bring the mixture to a simmer. Reduce the heat to low and cook uncovered for 1¾ to 2 hours, or until the beef is tender, stirring occasionally. In the last 15 minutes of cooking, add the kidney beans. If the chili thickens too much, partially cover the pot.
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Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the chili in bowls with garnishes of choice. Enjoy!
Notes
- For ease, ask your butcher for goulash or stewing meat, which is already pre-cut into cubes—just halve the pieces if they’re larger than 1.5 cm. This saves time and ensures the beef is perfectly bite-sized for chili.
- If you’re serving 6, pair each portion with a side of rice for a more satisfying, complete meal. The rice perfectly balances the chili’s flavours and makes each serving go a bit further! Alternatively, you could double the recipe—leftovers taste even better the next day as the flavours deepen, making it ideal for easy meals throughout the week.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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