Why You’ll Love This Spicy Hearty Chili Con Carne
Comfort awaits in every spoonful of this hearty chili con carne.
I’ve spent years perfecting this recipe, and trust me, it’s worth the simmer time. The combination of tender ground beef, aromatic veggies, and rich tomato base creates a depth of flavor that only gets better with time.
What makes it special? The balance of spice without overwhelming heat.
Perfect for cold evenings or game day gatherings, this chili adapts to your schedule—make it ahead and reheat for even more developed flavors.
Need a versatile meal? This works over rice, with cornbread, or stuffed in baked potatoes.
What Ingredients are in Spicy Hearty Chili Con Carne?
The beauty of chili con carne lies in its simple, humble ingredients that transform into something magical during that long, slow simmer. This recipe uses lean ground beef as its protein foundation, complemented by a trio of aromatic vegetables that create the perfect flavor base.
The seasonings are minimal but mighty, allowing the natural flavors to shine through while still delivering that characteristic chili warmth we all crave.
- 1 1/2 pounds lean ground beef
- 1/2 cup onion, chopped
- 1 stalk celery, chopped
- 1/2 cup green bell pepper, chopped
- 16 ounces low-sodium stewed tomatoes
- 1 tablespoon canola oil
- 2 tablespoons chili powder
- 1 1/2 cups water
When shopping for these ingredients, I recommend seeking out the freshest produce possible for the vegetables. The recipe calls for low-sodium stewed tomatoes, which is a thoughtful choice that allows you to control the salt level yourself.
You might notice this recipe keeps things relatively simple in the spice department with just chili powder carrying the flavor weight. Feel free to adjust the chili powder to your heat preference—start with less if you’re sensitive to spice, or add a bit more if you really want to kick things up. Remember, chili is forgiving and welcomes your personal touch.
How to Make This Spicy Hearty Chili Con Carne
The process of making this comforting pot of chili starts with a bit of vegetable prep. Take your 1/2 cup of onion, 1 stalk of celery, and 1/2 cup of green bell pepper and chop them all into small, uniform pieces. These aromatic vegetables create what professional chefs call a “mirepoix” (though in Tex-Mex cooking, we might call it “sofrito”), and they’ll form the flavor foundation for our entire dish. You want these pieces small enough to melt into the background of the finished chili, rather than standing out as chunky vegetables.
Next, place a large skillet over medium heat and add 1 tablespoon of canola oil. Once the oil is shimmering, add your chopped vegetables and sauté them gently until they’re tender but not browned—about 5 minutes or so. This softening process releases all those wonderful aromatic compounds without burning them.
Now it’s time to add the star of the show: 1 1/2 pounds of lean ground beef. Break it into small pieces with a wooden spoon as it cooks, continuing until all the pink has disappeared and the meat has developed a nice brown color. This browning step is essential, as it adds depth of flavor that will permeate the entire chili.
For the final assembly, take your 16 ounces of low-sodium stewed tomatoes and blend them until smooth. Why blenderize them? It creates a more uniform texture that allows the tomato flavor to distribute evenly throughout the chili.
Pour this tomato puree over your browned meat mixture, add 2 tablespoons of chili powder and 1 1/2 cups of water, then stir everything together thoroughly. Now comes the magic part—reduce the heat to low and let the chili simmer for “several hours.” I find that at least 2-3 hours does wonders, but the longer you can let it go, the better the flavors will meld.
The liquid will reduce, the spices will bloom, and what started as separate ingredients will transform into a rich, hearty, cohesive dish. Remember to give it an occasional stir and perhaps add a splash more water if it’s looking too thick.
Spicy Hearty Chili Con Carne Substitutions and Variations
While our traditional recipe creates a fantastic base, I’ve found that chili con carne might be the perfect canvas for creative experimentation and adaptation.
Swap in ground turkey or chicken for a leaner option, or go meatless with extra beans and mushrooms for heartiness. Not a fan of bell peppers? Try poblanos for smokier flavor.
For heat lovers, add jalapeños, cayenne, or a dash of hot sauce. Beans are controversial in chili circles, I know, but black or kidney beans add wonderful texture.
Sometimes I toss in corn or zucchini for sweetness and color. My secret weapon? A splash of dark beer or coffee for depth.
What to Serve with Spicy Hearty Chili Con Carne
After simmering your spicy hearty chili con carne for hours, you’ll need some perfect accompaniments to round out this soul-warming meal.
I always serve mine with a basket of warm cornbread, slightly sweet and crumbly—the perfect vehicle for sopping up those rich tomato juices.
A dollop of sour cream works wonders to cool the heat, while shredded cheddar melts beautifully on top.
Diced avocado adds creaminess, and fresh cilantro brightens each bite.
Sometimes I’ll put out bowls of diced onions, jalapeños, and lime wedges too.
Rice or tortilla chips? Both work splendidly, depending on how hungry my guests are.
Final Thoughts
Beyond the perfect sides, I’ve come to believe that chili con carne isn’t just a meal—it’s a tradition worth passing down.
The way the aroma fills your home, how it brings people together around the table—there’s something magical about it. My grandmother simmered hers for hours, just like this recipe suggests, claiming “patience makes perfect chili.” She was right.
I still remember my first attempt, wondering if I’d added too much chili powder.
Truth is, cooking is about making it yours. Adjust the spices, try different toppings, make it your signature dish.
What memories will your chili create?
Spicy Hearty Chili Con Carne
Ingredients
Equipment
Method
- Chop onion, celery, and green bell pepper into small, uniform pieces.
- Heat canola oil in a large skillet over medium heat. Add chopped vegetables and sauté until tender but not browned, about 5 minutes.
- Add ground beef to the skillet. Break it into small pieces while cooking until all pink has disappeared and meat is well browned.
- Blend the stewed tomatoes until smooth.
- Add blended tomatoes, chili powder, and water to the meat mixture. Stir to combine.
- Reduce heat to low and simmer for 2-3 hours, stirring occasionally. Add more water if needed to maintain desired consistency.
