Chili Con Carne with Beans (sorry Texas)

Recipe Date: August 14, 2026
Serving Size: 8
Prep Time: 20 Minutes
Cook Time: 180 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • 4 slices thick Applewood bacon, in ½ inch pieces
  • 2 cloves garlic, minced or garlic pressed (or 2 TB garlic paste)
  • 1 large yellow onion, finely diced
  • 1 small bell pepper (red and/or green), seeded & diced
  • 1/2 fresh Pasilla/Poblano pepper, seeded & diced – optional
  • 2 TB chili powder
  • 1 TB Guajillo chili powder
  • 2 TB ground Cumin
  • 1/2 tsp. Chipotle Chili powder
  • 1 TB dried Mexican Oregano
  • 2 tsp. Smoked Paprika
  • Salt and freshly ground black pepper
  • 1 # or more 80 percent ground beef (chuck)
  • 16 oz. bottle good beer – Paulaner or Sapporo or IPA
  • 3-4 cups chicken or beef stock (if needed, add 1 TB concentrated beef bullion such as “better than bullion”)
  • 15 ounce can black beans or kidney beans, drained and rinsed
  • 14 ounces Passata puree or crushed San Marzano tomatoes
  • 14 ounce can small diced San Marzano tomatoes
  • Garnish:
  • Sour cream
  • Shredded Cheddar
  • Sliced scallions
  • Lime wedges

Directions

  1. In a heavy 7-8 quart cast iron pot, cook bacon over medium heat until crisp and remove, set aside
  2. Turn up heat to medium high, and add beef until crispy & well browned, breaking it up with a spatula, and remove, set aside with bacon
  3. Add oil if needed, then add garlic, onions, bell peppers, cook and stir until the vegetables are tender and seasonings are aromatic, about 4 minutes
  4. Add chili powder, cumin, chili powders, oregano, and paprika and stir for 1-2 minutes
  5. Turn up heat to medium high, and add back bacon and beef for 5 minutes and stir
  6. Stir in the beans and then all the beer and cook for 2 minutes, scraping up brown bits
  7. Add stock and both the tomatoes, then lower heat and simmer slowly partially covered for 2+ hours.
  8. Taste for seasoning and add salt and pepper as desired. If too thick, add more stock.
  9. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Tips:

Usually almost always tastes better the next day after sitting in the fridge overnight. And yes, all kidding aside, you can omit the beans for a more authentic Texas style Chili – just use more beef!

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