Authentic Homemade Chili Con Carne with Beef and Beans
When the weather turns cold and you’re craving a meal that warms you to the core, nothing beats a hearty bowl of chili con carne. This recipe is inspired by my own cooking video, where I prepared a rustic and flavorful chili using Angus beef chuck, red kidney beans, smoky spices, and a touch of 100% dark chocolate for depth. It’s the kind of dish that fills your kitchen with comforting aromas and rewards patience with an unforgettable taste.
Unlike many shortcuts that rely on canned beans or spice mixes, this recipe takes the time to soak and cook beans properly, toast the spices for maximum flavor, and slow-simmer the beef until it’s meltingly tender. The result is a chili that’s both authentic and elevated, a dish that can easily become a family favorite.
Why This Chili Con Carne Stands Out
- Beef chuck cubes cooked low and slow: marbled meat that turns tender in the simmering sauce.
- Beans prepared from scratch: soaked overnight and cooked until creamy but intact.
- Layered flavors: smoky paprika, earthy cumin, fresh vegetables, and garlic.
- A touch of dark chocolate: gives body and complexity without making the dish sweet.
- Adaptable heat: you can adjust chili heat depending on your audience — mild for family dinners or extra fiery for spice lovers.
If you enjoy rustic French dishes like rougail saucisses or comforting classics such as hachis Parmentier, this chili will feel right at home in your kitchen repertoire.
Ingredients (serves 6–8)
- 1.2 kg beef chuck (macreuse Angus 3A), cut into cubes
- 400 g dried red kidney beans (soaked overnight, rinsed)
- 2 medium red onions (200 g), diced
- 2 medium red bell peppers (250 g), diced
- 1 fresh red chili pepper, chopped
- 5 cloves garlic (20 g), minced
- 2 sprigs thyme
- 2 bay leaves
- 1 dried hot chili (whole)
- 20 g smoked paprika (2 tbsp)
- 20 g ground cumin (2 tbsp)
- 500 ml beef stock
- 1 litre crushed tomatoes
- 20 g 100% dark chocolate
- Fresh basil or coriander, for garnish
- 6 g salt (1 tsp), plus more to taste
- Water for cooking beans (about 1.5 L)
Step-by-Step Instructions
1. Prepare the beans
Soak red kidney beans overnight. Drain and rinse well. Place in a pot with thyme, bay leaves, and one dried chili tied in cheesecloth. Cover with water, bring to a boil, and blanch for 8 minutes. Drain, rinse again with cold water, then simmer in fresh unsalted water for about an hour until nearly tender.
2. Prepare the vegetables
Dice the onions and red peppers, chop the chili, and mince the garlic. These aromatics will give the chili its savory foundation.
3. Prepare the beef
Cut the chuck into 2–3 cm cubes. This cut is ideal for slow cooking because the marbling breaks down over time, creating tender, flavorful meat.
4. Brown the beef
Heat a large pot on high. Sear the beef cubes in batches without oil — the fat in the chuck provides enough. Browning adds rich flavor that will carry through the chili.
5. Add the vegetables and spices
Add onions, peppers, chili, and garlic. Sauté until fragrant. Sprinkle in smoked paprika and cumin, toasting the spices briefly to release their oils. This step is essential for a deep, authentic flavor.
6. Deglaze and reduce
Pour in half of the beef stock and scrape up browned bits from the pan. Reduce slightly. Add a pinch of salt, keeping in mind you’ll adjust later.
7. Simmer with tomatoes
Transfer everything to a large pot, add the crushed tomatoes and the remaining stock. Bring to a boil, then lower to a gentle simmer. Cook for 1h30, stirring occasionally.
8. Add the beans
After 30 minutes of simmering, add the pre-cooked kidney beans. Continue simmering until both beans and beef are tender.
9. Enrich with chocolate
Near the end of cooking, stir in 20 g of 100% dark chocolate. It won’t make the dish sweet — instead, it deepens the sauce and balances acidity.
10. Taste and adjust
Season with additional salt if needed. If you like, add a splash of vinegar or lime juice to brighten the flavors. Adjust chili heat depending on your audience — mild for children, bold for spice enthusiasts.
11. Garnish and serve
Top with fresh basil or coriander before serving. Serve hot with crusty bread, fluffy rice, or even crispy Parisian potatoes for a French touch.
Tips and Tricks for the Best Chili
- Don’t skip the bean soak: soaking ensures even cooking and reduces bitterness.
- Use marbled beef: lean cuts dry out, while chuck or macreuse becomes tender.
- Spice flexibility: paprika and cumin form the base, but you can add cayenne or chili flakes if you love heat.
- Simmer longer for depth: while 1h30 works, extending to 2–2h30 develops even richer flavors.
- Chocolate is key: just 20 g of 100% dark chocolate adds complexity without making the chili taste like dessert.
Serving Suggestions
This chili con carne is hearty enough to serve on its own, but it shines with sides that complement its bold flavors:
- A crisp homemade Caesar salad
- Fresh green pasta with spinach and basil
- Warm garlic butter spread on toasted bread
- A refreshing Greek salad
- Creamy gratin dauphinois
FAQs About Chili Con Carne
Can I use canned beans instead of dried?
Yes, but the texture and flavor won’t be the same. If using canned beans, add them during the last 20 minutes of simmering.
Can I make chili ahead of time?
Absolutely! Chili tastes even better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
Do I have to use chocolate?
No, but it’s a chef’s trick that gives incredible depth. If you don’t have 100% dark chocolate, you can use 85%, but reduce the quantity to 15 g.
Can I make this vegetarian?
Yes, replace beef with lentils and extra vegetables like zucchini or mushrooms. For more inspiration, try my creamy pasta with bell peppers.
Final Thoughts
This authentic chili con carne with beef and beans is a perfect example of how simple ingredients transform into a rich, comforting dish when prepared with patience and technique. From the carefully cooked beans to the tender cubes of beef and the unexpected depth of dark chocolate, each bite tells a story of warmth and tradition.
So the next time you want to impress your family with a meal that’s both rustic and refined, try this chili recipe. Serve it with sides, share it with friends, and adjust chili heat depending on your audience. That’s the beauty of homemade cooking — it adapts to your table and your taste.
Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
Authentic Homemade Chili Con Carne with Beef and Beans
Ingredients
- 1.2 kg beef chuck cubed
- 400 g dried red kidney beans
- 2 red onions diced
- 2 red bell peppers diced
- 1 red chili pepper chopped
- 5 cloves garlic minced
- 2 sprigs thyme
- 2 bay leaves
- 1 dried hot chili
- 20 g smoked paprika
- 20 g cumin
- 500 ml beef stock
- 1 litre crushed tomatoes
- 20 g dark chocolate 100%
- Basil or coriander to serve
- Salt to taste
Instructions
- Soak beans overnight. Drain, rinse, and blanch with thyme, bay, and dried chili for 8 minutes. Drain again, then simmer in fresh unsalted water for about 1 hour until nearly tender.
- Cut beef into 2–3 cm cubes. Sear in a hot pot in batches until browned on all sides. Remove and set aside.
- Add diced onions, bell peppers, chili, and garlic to the same pot. Cook until fragrant, then stir in smoked paprika and cumin, toasting them briefly.
- Deglaze with half the beef stock, scraping the bottom of the pot. Reduce slightly, then season lightly with salt.
- Return beef to the pot. Add crushed tomatoes and the remaining stock. Bring to a boil, then lower to a gentle simmer. Cook uncovered for 1h30, stirring occasionally.
- After 30 minutes, stir in the pre-cooked beans. Continue simmering until both beans and beef are tender and the sauce has thickened.
- Stir in dark chocolate until melted. Taste and adjust seasoning. Add a splash of vinegar or lime juice if desired. Adjust chili heat depending on your audience.
- Garnish with basil or coriander and serve hot with bread, rice, or potatoes.
Video
Notes
Tips and Tricks for the Best Chili
- Don’t skip the bean soak: soaking ensures even cooking and reduces bitterness.
- Use marbled beef: lean cuts dry out, while chuck or macreuse becomes tender.
- Spice flexibility: paprika and cumin form the base, but you can add cayenne or chili flakes if you love heat.
- Simmer longer for depth: while 1h30 works, extending to 2–2h30 develops even richer flavors.
- Chocolate is key: just 20 g of 100% dark chocolate adds complexity without making the chili taste like dessert.
FAQs About Chili Con Carne
Can I use canned beans instead of dried?Yes, but the texture and flavor won’t be the same. If using canned beans, add them during the last 20 minutes of simmering. Can I make chili ahead of time?
Absolutely! Chili tastes even better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months. Do I have to use chocolate?
No, but it’s a chef’s trick that gives incredible depth. If you don’t have 100% dark chocolate, you can use 85%, but reduce the quantity to 15 g. Can I make this vegetarian?
Yes, replace beef with lentils and extra vegetables like zucchini or mushrooms. For more inspiration, try my creamy pasta with bell peppers.
