The Ultimate Chili Con Carne with Tender Chunks of Beef
This chunky beef chili is loaded with tender braised beef, black beans, chili peppers, spices, and a few chef-tested secret ingredients that take it over the top.
or read on for step-by-step instructions with photos
Slow-Cooked Chunky Chili with Rich, Complex Flavor
This chili is all about tender, melt-in-your-mouth beef. Using stewing beef instead of ground gives every bite a hearty, meaty texture that’s deeply satisfying. It’s comfort food that feels elevated—perfect for slow weekends or cozy nights in.
A few chef-tested secret ingredients take it to the next level. After years of refining this chili, I’ve landed on a mix of flavor boosters that make it truly special: dark chocolate, coffee, and smoky chipotle, to name a few. Used in just the right amounts, they create deep, layered flavors that keep you coming back for more.
Why You’ll Love This Chunky Chili Con Carne
Feeds a crowd: This chili recipe makes a big batch that tastes even better the next day. It’s also freezer-friendly, so you can stash portions for quick, future dinners.
No need to soak beans: Using canned beans means you skip the long soak and cooking time. Just drain and stir them in at the end for the perfect texture and flavor.
Minimal hands-on time: Once the prep is done, the chili gently simmers away with little effort. Perfect for weekend cooking or make-ahead meals.
Easy to customize: Adjust the heat, swap the beans, or make it in a slow cooker—this chili easily adapts to your taste and schedule.
What’s Ahead in This Chili Con Carne Recipe
My tips: How to season like a pro and achieve that perfect, fork-tender beef texture.
Substitutions: Easy swaps for beef, spices, chili peppers, beans, and more—plus alternate slow cooker instructions.
Storage and reheating: How long chili keeps in the fridge, how to freeze, and reheat.
Serving ideas: Creative ways to enjoy chili beyond the classic bowl.
FAQs: Answers to common questions like what’s the best cut of beef for chili con carne, and how to thicken it.
But first, I’ll walk you through this chili con carne recipe step-by-step, so you nail it on your first try.
Your kitchen is about to smell amazing!
What You’ll Need for This Chunky Beef Chili Recipe
Chili Con Carne Ingredients
Fresh & Pantry
4 pounds precut stewing beef chunks
extra virgin olive oil, for searing beef
3 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño peppers, finely diced (deseeded for mild)
8 cloves garlic, minced
Spices & Seasonings
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
2 tablespoons tomato paste
1 tablespoon chipotle puree
Cooking Liquids
1 cup dry white wine
2 cups brewed black coffee
2 cups chicken stock
1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans diced tomatoes
Final Additions
2 tablespoons brown sugar
2 ounces (50 grams) dark chocolate, roughly broken (about 4 squares)
2 (19 ounce) cans black beans, drained
Worcestershire sauce, to taste
salt, to taste
Optional Garnishes (For Serving)
Grated cheddar cheese
Chopped scallions
Sour cream
Tortilla chips
Equipment for Making Homemade Chili Con Carne
Large heavy-bottomed pot with lid (or slow cooker – see substitutions)
Knife and cutting board
Wooden spoon and tongs
Measuring cups and spoons
Tray or bowls for prepped ingredients
Makes: about 8 quarts (8 liters) - 16 servings
Prep: 20 min Cook: 2 hours
How to Make Chunky Chili Con Carne
Step-by-Step with Photos
Step 1: Sear the beef chunks
Place a large heavy-bottomed pot over medium-high heat and add just enough olive oil to coat the bottom. Working in batches, sear the stewing beef until well-browned on at least two sides, then transfer to a tray or plate. Repeat until all the beef is seared.
Step 2: Prep and sweat the vegetables
While the beef is searing, dice the onions, bell peppers, jalapeños (deseeded for mild), and mince the garlic. Once the beef is out of the pot, add the vegetables. Stir and scrape up the browned bits (fond) from the bottom of the pot—this is pure flavor and will give your chili a rich depth. Cook until the vegetables are softened.
Step 3: Add chili spices, tomato paste, and chipotle
Combine all the spices and add them to the vegetables along with the tomato paste and chipotle puree. Stir and cook for about 1 minute, letting the mixture toast and caramelize slightly.
Step 4: Deglaze with wine and add cooking liquids
Pour in the wine and bring it to a boil over high heat, scraping the pot to release any last bits of fond. Let it reduce slightly, then return the seared beef chunks to the pot. Add the remaining cooking liquids: crushed tomatoes, diced tomatoes, coffee, and chicken stock. Stir well and bring the mixture to a boil.
Step 5: Slow-cook the chili until the beef is tender
Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar. Simmer gently for about 2 hours, stirring occasionally, until the beef is fall-apart tender.
Check the beef for tenderness with a spoon—it should break apart easily when pressed (see pics below). If it’s still firm, continue cooking, checking every 30 minutes.
Step 6: Stir in black beans, chocolate, and final seasonings
Once the beef is tender, stir in the drained black beans, brown sugar, and dark chocolate. Cook until the beans are heated through and the chocolate has melted, then remove the chili from the heat.
Season generously with salt and Worcestershire sauce, tasting as you go. For a batch this size, start with at least 2 tablespoons Worcestershire and 6 tablespoons salt. Then keep tasting—adding more salt for seasoning, brown sugar for sweetness, and Worcestershire for acidity—until the flavors are perfectly balanced. The key is to taste often and adjust until it’s so good you can’t stop at just one bite.
Step 7: Serve the chunky beef chili con carne
Serve straight from the pot or let it cool, refrigerate overnight, and enjoy the next day for even more harmonious flavor. Reheat gently and garnish with toppings like cheddar, sour cream, scallions, and tortilla chips.
My Tips for the Best Chunky Chili Con Carne
Taste and adjust often: For a large batch of chili like this, you may need more seasoning than expected for the flavors to really shine. Add salt for seasoning, sugar to balance acidity, and Worcestershire for brightness—adding each in small amounts as needed and tasting after each addition.
Sometimes I’ll tweak and taste it over 10 times before I’m happy. So take your time, and keep going until it tastes just right.
Cook low and slow: Simmer the chili gently over low heat for lusciously tender braised beef chunks. This keeps the meat juicy and prevents it from drying out or turning stringy. If it’s still firm after 2 hours, keep cooking until it breaks apart easily with a spoon.
Add beans at the end for texture: Stir in black beans only in the final stage so they stay intact and don’t break apart during cooking.
Let it rest overnight for maximum flavor: If you have the time, cool, refrigerate, and enjoy the next day—the flavors will meld, deepen, and taste even richer.
Variations and Swaps for Chili Con Carne with Braised Beef
Slow cooker: Sear the beef and sweat the vegetables first, then combine everything except the final additions (beans, chocolate, Worcestershire, and brown sugar) in the slow cooker.
Cook on low for 6–8 hours or high for 3–4 hours, until the beef is fall-apart tender. Stir in the beans, chocolate, and brown sugar to heat through before taking it off the heat. Adjust seasoning with Worcestershire and salt to taste, then serve.
Beef: If stewing beef isn’t available, use any beef cut that's good for braising, like brisket or chuck. Trim any excess fat and cube the beef before cooking.
Spices: The listed ground spices can be swapped for similar flavor profiles—try ancho chili powder instead of regular chili powder, sweet paprika instead of smoked paprika, or a pinch of cayenne for more heat. A store-bought chili or taco seasoning mix works in a pinch.
Chili peppers: Swap out the jalapeños for poblanos to make it milder, or go spicier with habanero or bird’s eye chili. Replace chipotle puree with chipotle powder or extra smoked paprika for a similar smoky note.
Beans: Kidney, pinto, navy, or romano beans all work well in place of black beans. If using dried beans, cook them separately until tender, then stir them in at the end—this keeps them from breaking down or becoming mushy during the long simmer. For a true Texas-style chili, leave the beans out entirely.
Wine: Deglaze the pot with a shot of bourbon or tequila if wine isn’t available. For an alcohol-free option, use chicken stock or water with a tablespoon of apple cider vinegar or lime juice.
Coffee: If you don’t have brewed coffee, use instant coffee dissolved in hot water. Strong black tea can also give a similar earthy bitterness.
Dark chocolate: A tablespoon of unsweetened cocoa powder works in place of the dark chocolate—add a little extra brown sugar to balance the bitterness if needed.
Worcestershire: Soy sauce or tamari can replace Worcestershire for umami depth; just add a dash of vinegar to get a similar tangy note.
How to Store Leftover Chili Con Carne
Fridge: Let the chili cool completely, then transfer to airtight containers. Store in the fridge for up to 5 days.
Freezer: Portion into freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm gently on the stovetop over medium-low heat or in the microwave, stirring occasionally, until heated through. If the chili has thickened in the fridge or freezer, stir in a splash of chicken stock or water to loosen it.
Serving Ideas for Chili Con Carne
Fresh toppings: Add brightness and crunch with zesty guacamole, quick pickled onions, fresh jalapeños, or chopped cilantro. These fresh additions cut through the richness of the braised beef perfectly.
Bread for dipping: Pair your chili with cheese-stuffed grilled garlic bread to soak up all that saucy goodness. Cornbread or rice also makes a great base.
Game day spread: Make chili the star of your game day lineup alongside Chicago-style hot dogs, maple buffalo sauce chicken wings, and a loaded layered dip.
Chili nachos: Build the ultimate cheesy nacho platter with a base of pinto bean spread, spoonfuls of chili con carne, diced onions, sour cream, and fresh pico de gallo salsa.
Chili cheese fries: Revive leftover fries using my water method, then smother them with chunky beef chili con carne, melted cheddar, and sliced scallions.
Chili mac: Stir this chunky chili into cooked pasta with creamy béchamel sauce and shredded cheese for a comforting, one-pot dinner.
Chili Con Carne FAQs
What is the best cut of beef for chunky chili con carne?
The best cut of beef for chili con carne is a braising cut like chuck, brisket, or stewing beef chunks. These cuts have enough marbling to stay juicy and develop incredible depth during long, slow cooking.
Can I make chili con carne without beans?
Yes! You can make chili con carne without beans; in fact, Texas-style chili is traditionally bean-free.
Do I need to rinse canned beans for chili con carne?
You do not need to rinse canned beans for this chili recipe. The starchy liquid helps thicken the chili and adds flavor. Just drain the beans before adding them in the final stage.
Do I have to use both crushed and diced tomatoes for this chili?
Using both crushed and diced tomatoes in this chili creates the best balance of texture and flavor. Crushed tomatoes give a rich, saucy base, while diced tomatoes add juicy chunks for a satisfying texture. If you only have one type, use it for the full amount—crushed for a smoother chili or diced for a chunkier texture. Canned whole tomatoes also work; just crush them by hand before adding to the pot.
Why add chocolate and coffee to chili con carne?
Chocolate and coffee add depth and help balance the chili. Coffee brings subtle bitterness and earthy notes that round out the tomatoes’ acidity, while dark chocolate adds a mellow richness that enhances the beefy flavor. Together, in small quantities, they make the chili taste fuller and more complex without overpowering the other ingredients.
Why add wine to chili con carne?
The wine in this chili adds more than just flavor—it helps release aromatic compounds, making each bite taste more vibrant. Alcohol bonds with both water and fat-soluble molecules, carrying more flavors from the ingredients to your nose and palate. It also adds a touch of acidity, balancing the richness of the beef.
How to thicken chili con carne?
To thicken chili con carne, simmer it uncovered for 20–30 minutes to let excess liquid evaporate.
For a faster option, stir in a cornstarch slurry. Start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, adding it while the chili is simmering, then repeat as needed until it’s as thick as you like.
You can also sprinkle in a couple of tablespoons of cornmeal during cooking for a slightly different texture and flavor.
That’s it—enjoy every chunky bite of your chili con carne!
Once it’s in the pot, the hard part is over. Sure, this chunky chili takes time, but the payoff is huge—fall-apart tender beef, complex layered flavor, and enough leftovers to keep you cozy for days and your freezer stocked for the winter!
Make it your own and have fun with it. My take was inspired by J. Kenji López-Alt’s Best Chili Ever, then refined over the years with ingredients I love (and can actually find). Tweak it each time you make it—you might just uncover your own signature secret ingredient 😉
Pin This Chunky Chili Con Carne Recipe for Later!
The Ultimate Chunky Beef Chili Recipe
This slow-cooked chili con carne with beef chunks is elevated by chef-tested secret ingredients for the ultimate chili night.
Makes: about 8 quarts (8 liters) - 16 servings
Prep: 20 min Cook: 2 hours
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
Chili Con Carne Ingredients
Fresh & Pantry
4 pounds precut stewing beef chunks
extra virgin olive oil, for searing beef
3 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño peppers, finely diced (deseeded for mild)
8 cloves garlic, minced
Spices & Seasonings
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
2 tablespoons tomato paste
1 tablespoon chipotle puree
Cooking Liquids
1 cup dry white wine
2 cups brewed black coffee
2 cups chicken stock
1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans diced tomatoes
Final Additions
2 tablespoons brown sugar
2 ounces (50 grams) dark chocolate, roughly broken (about 4 squares)
2 (19 ounce) cans black beans, drained
Worcestershire sauce, to taste
salt, to taste
Optional Garnishes (For Serving)
Grated cheddar cheese
Chopped scallions
Sour cream
Tortilla chips
Quick Instructions for Chunky Chili Con Carne
Sear the beef chunks. Place a large heavy-bottomed pot over medium-high heat. Add a thin layer of olive oil and sear stewing beef in batches until browned on at least two sides. Transfer to a tray or plate and set aside.
Prep and sweat the vegetables. Dice onions, bell peppers, jalapeños (deseeded for mild), and mince garlic. Add to the pot and cook until softened, scraping up browned bits (fond) from the bottom.
Add spices, tomato paste, and chipotle. Combine all spices and add to the vegetables along with tomato paste and chipotle puree. Cook for about 1 minute, stirring until fragrant.
Deglaze and add cooking liquids. Pour in wine, bring to a boil, and scrape the bottom to release any remaining fond. Let the wine reduce slightly, then return beef to the pot, and add the rest of the cooking liquids: crushed tomatoes, diced tomatoes, coffee, and chicken stock. Stir well and bring to a boil.
Simmer until tender. Reduce heat to low and cover, leaving the lid slightly ajar. Cook for about 2 hours, stirring occasionally, until beef is fall-apart tender. Check with a spoon—it should break apart easily when pressed. If not, continue cooking and check every 30 minutes until tender.
Add beans, chocolate, and final seasonings. Stir in drained black beans, brown sugar, and dark chocolate. Cook until heated through, then remove chili from heat. Season generously with salt and Worcestershire, tasting and adjusting with more salt, sugar, and Worcestershire until balanced.
Serve. Enjoy immediately, or for best flavor, refrigerate overnight to allow the flavors to meld. Serve with toppings like cheddar, sour cream, scallions, and tortilla chips.
Top Tips for The Best Chunky Chili Con Carne
Taste and adjust often: For a big batch, you’ll likely need more seasoning than expected. Add salt for seasoning, sugar to balance acidity, and Worcestershire for brightness—adding in small amounts and tasting after each addition until the chili tastes just right.
Cook low and slow: Simmer gently over low heat for the most tender, juicy beef chunks. If it’s not falling apart after 2 hours, keep cooking until it does.
Slow cooker option: Sear the beef and sweat the vegetables, then combine everything except the final additions (beans, chocolate, Worcestershire, and sugar) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beef is fall-apart-tender. Stir in the final additions until heated through, adjust seasoning, and serve.
For more, check out my tips, substitutions, how to store, serving ideas, and FAQs!
Did you try this chunky beef chili recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
More Hearty Beef Recipes to Try Next
Red wine braised brisket: Fall-apart tender brisket slow-cooked with aromatics in a rich, savory red wine sauce.
One-pot bison tagliatelle pasta: A twist on classic bolognese with ground bison, mushrooms, and tagliatelle—all cooked in one pot for ease.
Tex-Mex smash burger tacos: Crispy corn tortillas loaded with juicy smashed beef patties, gooey cheese, and Tex-Mex style toppings.
All-beef meat sauce for pasta: Deeply savory and ultra-beefy, with no fillers—perfect for spaghetti, rigatoni, or lasagna.
Authentic beef lasagna with béchamel: Comfort food at its finest, layers of pasta, bolognese, creamy béchamel, and melty mozzarella cheese.
