Chili con carne is one of those recipes that turns a simple pot of ground beef and beans into a full family feast. In this version, I serve the beef and bean chili in crispy homemade tortilla bowls with fragrant rice on the side – a fun way to bring Tex-Mex comfort food to your table, whether you’re in Canada or the USA.

Hearty Chili Con Carne in Homemade Tortilla Bowls

This recipe is based on my original chili con carne video from Table 55, but I’ve adjusted the proportions and technique since then. The chili is now thicker, more beefy, with fewer peppers, more spice, and a better balance between tomatoes and meat. If you’re looking for a straight, classic pot of chili without the tortilla bowls, you can also check out my chili con carne with beef and beans, but today we go all-in on a “chili bowl” dinner.

Between the rich chili, the cardamom-scented rice and the crispy tortillas, this easy homemade chili con carne with beef and beans is perfect for game day, a winter weekend, or a simple weeknight dinner that feeds a crowd.

Why you’ll love this chili con carne with tortilla bowls

Big-batch, freezer-friendly: Around 8–10 portions of chili, ideal for meal prep.
Balanced texture: Less tomato and fewer peppers than my original video, so the chili is thick, meaty and not watery.
Comfort food with a twist: Serving the chili in fried tortilla bowls turns a classic beef and bean chili into a fun, restaurant-style meal.
Customizable heat level: Add jalapeños or cayenne for spicy chili, or keep it mild for family dinners.
Perfect with sides: This chili works beautifully with American goulash, cheesy beef macaroni casserole, or a side of authentic Belgian fries.

Ingredients

Chili con carne

2000g (4 lb 6 oz) lean ground beef
300g (10.5 oz) bell peppers, diced (about 2 medium, any color)
200g (7 oz) yellow onion, finely diced (1 large)
20g (¾ oz) fresh jalapeño, finely diced (1–2 small, optional for heat)
15g (½ oz) garlic, finely chopped (4 cloves)
1000g (35 oz) canned crushed tomatoes (about 1 large 28–32 oz can)
250ml (1 cup) beef broth or water

30g (3 tbsp) chili powder
15g (1½ tbsp) ground cumin
5g (2 tsp) smoked paprika
4g (2 tsp) dried oregano
2g (1–1½ tsp) cayenne pepper or red pepper flakes (optional, to taste)
15g (2½ tsp) fine salt, plus more to taste
4g (1½ tsp) freshly ground black pepper

2 × 540ml (19 oz) cans red kidney beans, drained and rinsed
1 × 341ml (12 oz) can corn kernels, drained

Bouquet garni for chili:
3–4 sprigs fresh thyme
3 bay leaves

Olive oil, for cooking

Fragrant rice

400g (2 cups) long-grain white rice
900ml (3¾ cups) water
8g (1½ tsp) fine salt (or to taste)
3–4 cardamom pods, lightly crushed
2 bay leaves
Freshly ground black pepper

Homemade tortilla bowls and garnish

8 large flour tortillas (20–25 cm / 8–10 inches)
Neutral frying oil (canola, peanut, etc.), enough for deep frying
Fresh coriander or basil leaves, for garnish
Lime wedges, optional

Step-by-step instructions

1. Build flavor: brown the meat and vegetables

Heat a large heavy pot over medium-high heat and add a drizzle of olive oil.
Add the ground beef and break it up with a spatula. Cook until the meat is well browned and most of the moisture has evaporated. Browning the beef is key to a deep, beefy chili.
Push the meat to the sides of the pot. Add the diced onion and jalapeño to the center with a small extra splash of oil if needed. Sauté 3–4 minutes until the onions start to soften.
Add the diced bell peppers and cook another 3–4 minutes, stirring occasionally.
Add the chopped garlic and cook 1 minute more, just until fragrant.

At this point you should have a pan full of browned beef and softened vegetables, with a little fond on the bottom that will dissolve into the sauce.

2. Season the chili and simmer

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt and black pepper. Stir well so the spices coat the beef and vegetables and toast slightly.
Pour in the crushed tomatoes and beef broth (or water). Scrape the bottom of the pot to release all the browned bits.
Tie the thyme and bay leaves together, or simply add them as is, and submerge them in the chili.
Bring the mixture to a boil, then reduce to a gentle simmer.
Partially cover and simmer for at least 1½ to 2 hours, stirring occasionally, until the chili is thick, glossy and the flavors are well developed. Add a splash of water or broth if it ever starts to catch on the bottom.

This longer simmer time is one of the biggest changes from my original video – it concentrates the sauce, tames the tomato acidity and gives you that “all day chili” flavor.

3. Cook the rice

About 30 minutes before serving:

Rinse the rice under cold water until the water runs mostly clear.
In a saucepan, bring the water to a boil with the salt, cardamom pods and bay leaves.
Add the rice, stir once, reduce the heat to low, cover and simmer for 15–18 minutes, or until the rice is tender and the water absorbed.
Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, remove the cardamom pods and bay leaves, and season with black pepper.

If you prefer a simpler side, you can also serve this chili with classic mashed potatoes or rice pilaf.

4. Fry the tortilla bowls

While the chili finishes simmering:

Heat the frying oil in a deep pot or fryer to 180°C / 350°F.
Using tongs, carefully lower one tortilla into the hot oil. Press the center down with a metal ladle or a small heatproof bowl to create a bowl shape.
Fry 30–60 seconds, turning carefully if needed, until the tortilla is golden and crisp.
Remove to a rack or paper towels to drain. Repeat with the remaining tortillas.

If you prefer, you can skip frying and simply serve the chili with warm tortillas, beef burritos style or over pasta like my chili mac and cheese.

5. Finish the chili

When the chili is thick and the beef is very tender, remove the thyme and bay leaves.
Stir in the kidney beans and corn. Simmer 10–15 minutes more so everything is heated through and the beans absorb some of the sauce.
Taste and adjust salt, pepper and heat. You can add a pinch of sugar or a splash of lime juice if you feel the tomatoes are too acidic.

6. Serve

Place a small mound of rice in the center of each plate.
Set a crispy tortilla bowl over the rice.
Fill the bowl generously with hot chili con carne.
Garnish with fresh herbs and lime wedges if you like.

For more cozy main dishes to build a Tex-Mex or comfort food night, you can serve this chili alongside American goulash, homemade lasagna, beef burritos, mac and cheese with three cheeses, or even my spicy fried chicken tenders.

For dessert, think about a slice of moist dark chocolate cake or a bowl of no-churn dark chocolate ice cream.

Substitutions and variations

Ground beef: Replace part of the beef with ground pork or turkey, or make a vegetarian version with extra beans and vegetables.
Beans: Red kidney beans are classic, but black beans or pinto beans work very well.
Tomatoes: Use canned crushed tomatoes, passata, or even my homemade tomato sauce.
Spice level: Use more jalapeños, cayenne or even a spoonful of homemade harissa if you love heat.
Rice: Swap for Cantonese-style fried rice or chicken fried rice for a fun twist.
Cheese: Top the hot chili with cheddar, Monterey Jack or a spoonful of Savoyard mac and cheese on the side.

FAQ

Can I make this chili con carne ahead of time?
Yes. Chili tastes even better the next day. Cool it completely, refrigerate up to 3 days, and reheat gently. You can also freeze portions for busy weeknights.

Can I use less beef for a smaller batch?
Absolutely. Halve all the ingredients and keep the same simmering time for a rich, thick chili.

My chili is too thin, what should I do?
Remove the lid and simmer on low until reduced to your liking. You can also mash a few beans into the chili to thicken it naturally.

Can I skip the tortilla bowls?
Yes. Serve the chili in regular bowls with rice, over buttery mashed potatoes, with authentic Belgian fries, or spooned over pasta like my one-pot creamy beef and tomato pasta.

Is this chili gluten-free?
The chili itself is naturally gluten-free if your broth and spices are certified gluten-free. Skip the tortilla bowls or use gluten-free tortillas.