American Chili con Carne with Beans
This is the familiar American home-style chili con carne: ground beef, dried chile spices, tomatoes, and kidney beans, clearly distinct from bean-free Texas red chili.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Brown the beef well in a heavy pot, then drain excess fat if needed.
- 2
Add onion and cook until soft; add garlic, chili powder, cumin, and oregano for 1 minute.
- 3
Stir in tomatoes and stock and simmer uncovered for 30 minutes.
- 4
Add the cooked beans and simmer 15 minutes more.
- 5
Season with salt and adjust the chile heat before serving.
Cook notes
Tips
For a spicier chili, add diced jalapeños or a pinch of cayenne pepper to the pot during cooking.
Letting the chili sit for a few hours or overnight improves the flavor even more.
Top with shredded cheese or sour cream for added creaminess if desired.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chili can also be frozen for up to 3 months. Just make sure to cool it completely before freezing.
Substitutions
- Ground turkey can be used instead of ground beef for a leaner option.
- Black beans can be substituted for kidney beans if preferred.
What to Serve With
- Cornbread
- Rice
- Baked potatoes
Common Mistakes
- Overcooking will lead to a mushy texture; simmer just until heated through after adding beans.
- Not enough seasoning can lead to bland chili; taste and adjust before serving.
Recipe FAQ
Can I make Chili con Carne ahead of time?
Yes, you can make it a day in advance. Simply reheat it on the stove before serving.
Is there a way to make this dish vegetarian?
You can replace the ground beef with textured vegetable protein (TVP) or use additional beans and vegetables instead.
What can I do if my chili is too spicy?
Adding a bit of sour cream or cheese can help balance the heat.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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