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Chili Con Carne

  • Prep Time: 20 Mins
  • Cook Time: 2 Hrs 20 Mins
  • Total Time: 2 Hrs 40 Mins
  • Yield: 6 Servings 1x


Chili Con Carne is one of those super hearty really meaty type chilies that packs a major flavor punch with a ton of spices. Not only is this a chili contest winner, but a family dinner favorite!




  • 3 tablespoons┬áChili Powder
  • 3 tablespoons Cornmeal
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Cocoa Powder
  • 1 tablespoon Smoked Paprika
  • 2 teaspoons Ground Coriander
  • 2 teaspoons Oregano


  • 5 to 6 strips Bacon
  • 2 lbs Boneless Beef Chuck
  • 2 White Onions, chopped
  • 3 Ancho Chilies
  • 4 Garlic Cloves, minced
  • 1 28-ounce can Pureed Tomatoes
  • 1 3/4 cup Beef Stock


Paste: Whisk all the chili pastes spices together and slowly stir in 1/4 to 1/2 cup of water. You want the consistency to be like a paste, so you may not need much water. Set aside.

Chili: Slice the Bacon into small piece and cook in a large Dutch Oven, tossing to cook evenly about 4 minutes. Once crispy use a slotted spoon to remove the bacon and set on a plate. Add the Boneless Beef Chuck to the bacon drippings and brown on all sides, working in batches in necessary. Remove and set aside.

Scrape the browned bits off the bottom of the pot and add the Onions, Ancho Chilies, and minced Garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the crispy bacon and browned beef back to the pot and stir in with the onion mixture. Pour the Pureed Tomatoes, and Chili Paste, and 1 cup of the Beef Stock into the pot. Bring to a boil.

Reduce heat to low, cover, and let simmer for 2 hours or until meat is tender and falling apart. Check the chili midway through cooking to determine if the consistency is too thick. If so add the remaining beef stock. Continue to check and add beef stock or water to achieve desired consistency.