There’s something irresistibly comforting about a bowl of chili bubbling gently on the stove. This Easy Beef Chili Con Carne Recipe is a perfect weeknight dinner or game day star—rich, hearty, and packed with flavor that just keeps getting better the longer it simmers.

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

Why You'll Love This Recipe

I’ve made this easy beef chili con carne more times than I can count, and it always delivers cozy, satisfying flavors with minimal fuss. It’s the kind of recipe that feels special but is so straightforward anyone can pull it off.

Deep, layered flavors: The blend of spices, beer, and robust ingredients comes together in an unforgettable way.
Hands-off simmering: After an initial sear and mixing, the chili simmers gently, freeing you up for other things.
Make-ahead magic: Leftovers taste even better the next day, making it perfect for meal prepping.
Customizable comfort: Add more heat or swap beans and peppers to suit your taste easily.

Ingredients & Why They Work

Each ingredient in this chili plays a special role—some build the foundational flavor, while others boost richness or help with texture. Shopping-wise, fresh produce and good quality beef really make a difference here.

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

Beef chuck: Perfect for slow cooking; its fat content keeps the meat tender and juicy during the long simmer.
Chili powder: The star spice that gives that classic chili warmth and complexity.
Cumin: Adds earthiness and depth, it’s a must-have in any good chili.
Smoked paprika: Brings a subtle smoky flavor that makes this chili extra special.
Cayenne pepper & red pepper flakes: Give you control over the heat level—adjust to your spice tolerance.
Beer: A secret ingredient that enriches the chili with subtle bitterness and layers of flavor; I usually use a pale ale I enjoy sipping.
Onion, jalapeño, and green bell pepper: Form the flavorful vegetable base, adding freshness and bite.
Tomatoes (crushed and diced with green chilies): Provide the rich saucy body with a touch of acidity.
Kidney beans: Make the chili hearty and add a creamy texture that's so comforting.
Masa harina: Optional but recommended—it thickens the chili and adds a hint of corn flavor that’s surprisingly delicious.
Brown sugar and Worcestershire sauce: These balance the acidity and deepen the umami.

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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

What’s great about this Easy Beef Chili Con Carne Recipe is how flexible it is—I've made it spicier, milder, packed with beans, or even bean-free, depending on the crowd. Feel free to make it truly yours.

Spice it up: When my friends come over craving heat, I double the hot sauce and cayenne, and it never fails to impress.
Make it vegetarian: Swap the beef with plant-based meat or extra beans and mushrooms for texture.
Change the beer: Tried it with dark stout and loved the richness it contributed—experiment with what you like!
Extra veggies: Add chopped carrots or corn for more sweetness and texture, especially when feeding a crowd.

Step-by-Step: How I Make Easy Beef 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: Prepare Seasoning and Meat

Start by mixing all your spices in a small bowl so the flavors become one harmonious blend. Pat your beef chuck dry—this step is crucial to get a nice sear—and toss it with salt, pepper, and some of your seasoning mix. Then dust with flour to help develop that fantastic crust and slightly thicken the chili later.

Step 2: Sear the Beef in Batches

Heat olive oil in a large Dutch oven until hot but not smoking. Add the meat chunks in batches—don’t overcrowd the pan or the meat will steam instead of searing. Let each side brown for 1 to 1 ½ minutes, turning occasionally. The interior will still be raw, which is perfect since it cooks longer later. Set the browned beef aside.

Step 3: Deglaze and Softening Veggies

Pour in the beer to lift all those wonderful browned bits stuck to the pan—they carry so much flavor! Let that bubble and reduce for about 7-8 minutes. Then add the butter, onions, jalapeños, and green peppers. Cook them gently for 5 minutes until soft and fragrant.

Step 4: Add Remaining Flavor Boosters

Stir in the rest of your seasoning mix, along with minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Let these ingredients cook together for 1-2 minutes; this step intensifies all those rich flavors.

Step 5: Build the Chili Base

Now it’s time to add your crushed tomatoes, diced tomatoes with green chilies, beef broth, and bay leaves. Bring the pot to a boil, then lower the heat to a gentle simmer. Return the beef and any juices that have collected back into the pot.

Step 6: The Slow Simmer

Simmer uncovered for 3 to 3 ½ hours. This slow cooking lets all the flavors marry and the beef to melt tender. I like to gently scrape the bottom now and then to prevent sticking as the chili thickens—it starts soup-like but soon thickens beautifully.

Step 7: Add the Beans and Finish

Stir in your drained kidney beans and heat through for another 10-15 minutes. Taste and tweak seasonings if needed—sometimes a touch more brown sugar or hot sauce seals the deal. Don’t forget to fish out the bay leaves before serving.

Top Tip

After making this chili a dozen times, I’ve honed some tips that really make a difference. These little tweaks help anyone, even first-timers, nail the dish perfectly.

Dry the Beef Thoroughly: This is key for a great sear. If the meat is damp, it steams instead of browns, which reduces flavor.
Don’t Rush the Simmer: Low and slow is the name of the game here—resist the urge to speed things up, and you’ll be rewarded with melt-in-your-mouth beef.
Clean the Pot Well: The deglazing step with beer captures all those fond bits on the bottom—don’t skip it unless you want a thinner, less flavorful chili.
Adjust Seasonings Only at the End: Flavors meld during simmering, so wait until the finish before tweaking salt, sugar, or heat.

How to Serve Easy Beef Chili Con Carne Recipe

Garnishes

I love topping my chili with a dollop of sour cream and a handful of shredded sharp cheddar — it balances the heat and adds creaminess. Fresh cilantro and sliced green onions brighten it up with a fresh pop. And don’t skimp on lime wedges; a squeeze of lime juice adds a lively zing that cuts through the richness.

Side Dishes

Cornbread is my go-to side with this chili, especially if it’s slightly sweet and buttery. For something heartier, Cheddar Bay Biscuits or fluffy buttermilk biscuits are phenomenal choices. And sometimes, just plain steamed white rice works wonders to soak up every last bit of that delicious sauce.

Creative Ways to Present

For a fun dinner party, try serving this chili in individual bread bowls. Or lay down crispy tortilla chips in shallow bowls and ladle chili over for a nacho-style presentation. For taco night, spoon the chili over warmed tortillas and pile on guacamole and shredded cheese—you'll WOW your guests every time!

Make Ahead and Storage

Storing Leftovers

This chili keeps beautifully in an airtight container in the fridge for up to 4 days. I usually cool it quickly and divide into portions so I can grab a bowl anytime. The flavors deepen even more after a day, making leftovers sometimes better than the first serving!

Freezing

Freezing this chili works great—just make sure it’s completely cooled before packing it into freezer-safe containers or bags. When I freeze it, I portion it out in 2-cup servings so I can thaw just what I need. It keeps well for up to 3 months.

Reheating

Reheat gently on the stove over low heat with a splash of beef broth or water to loosen it if it thickens too much. Stir often to prevent sticking, and heat until steaming hot. Microwave works fine, but stirring halfway through helps keep the chili nice and even.

Frequently Asked Questions:

Can I make this chili without beer?

Absolutely! If you prefer not to cook with beer, replace it with about ¼ cup of beef broth. Use the broth to deglaze the pot after searing the meat, which still captures those flavorful browned bits.

How spicy is this Easy Beef Chili Con Carne Recipe?

This chili offers a medium level of heat by default, with gentle warmth from the chili powder and jalapeños. You can easily crank up the spice by adding more hot sauce, cayenne, or red pepper flakes to suit your taste.

What’s the purpose of masa harina in this chili?

Masa harina acts as a natural thickener, absorbing excess liquid and giving the chili a delightful texture. Plus, it adds a subtle corn flavor that enhances the overall taste—though it’s optional, I recommend trying it if you can find it.

Can I prepare this chili ahead of time?

Yes! In fact, this chili tastes even better the next day since the flavors have more time to meld. You can make most or all of it ahead of time and simply reheat when you’re ready to serve.

Final Thoughts

This Easy Beef Chili Con Carne Recipe is one of those dishes I always keep coming back to—not just because it’s insanely tasty, but because it feels like a warm hug in a bowl after a long day. Trust me, once you make it, you’ll want to keep this one in your recipe arsenal for cozy dinners, casual gatherings, or anytime you crave a simple, soulful meal.