Hearty Homestyle Chili Con Carne
Most chili gets its color and heat from a jar of chili powder, a pre-ground blend that has been losing its punch on a shelf for who knows how long. This one starts with whole dried guajillo or New Mexico chiles. They’re toasted in a cast iron skillet, soaked until soft, and blended with garlic and a chipotle in adobo into a brick-red paste. That paste is the backbone of the pot. It gives the chili a deep, slightly fruity, smoky warmth that powder can’t match.
From there, the flavor goes in layers. The beef gets a good sear with onion and green pepper, then the cumin goes straight into the hot pan so it blooms instead of tasting dusty. Add tomatoes, broth, oregano, and the chile paste with the pinto beans cooked from dry, then simmer briefly to bring it all together. Each step builds on the last, which is why the finished bowl tastes far more complex than the ingredient list suggests.
The heat is low and steady, not scorching. If you want more fire, add another chipotle or an extra spoonful of adobo, or let everyone adjust their own bowl at the table.
Before we begin, this is NOT an all-meat chili. Those of you from Texas who consider beans heretical can check out my homemade bacon or these slow smoked ribs. The rest of you can follow me…
Why You’ll Love This Recipe
- Real chile flavor, not chili powder. Toasted dried chiles bring depth, a little fruitiness, and smoke that a jar can’t deliver.
- Flavor built in layers. Toast, blend, sear, bloom, simmer. Every step adds something, so nothing tastes flat or one-note.
- Heat you control. The base is mild-to-medium. Chipotles and adobo let you dial it up without overpowering the chile flavor.
- Creamy pinto beans from scratch. Pintos turn tender and soak up the sauce, without the tough skins kidney beans can have.
- Even better tomorrow. The flavors deepen overnight, and it freezes well for 2 to 3 months.
Ingredients:
- Dried guajillo or New Mexico chiles. Guajillos are bright and tangy with a mild-to-medium kick. New Mexico chiles are earthier, a touch sweeter, and milder. Either works, or use half of each. Look for chiles that are pliable and leathery, not brittle. Brittle chiles are old and can taste dusty.
- Chipotle peppers in adobo. Chipotles are smoked, dried jalapeños packed in a tangy red sauce. Use one for gentle smoke and two if you like heat. Freeze the rest of the can in small portions for next time.
- Garlic. Three large cloves, blended right into the paste.
- For the chili:
- Dried pinto beans. They cook up creamy and hold their shape through the simmer. Kidney beans work if you prefer them.
- Ground beef. Ground round keeps it leaner. Ground chuck has more fat, which means more flavor and a richer pot.
- Onion and green bell pepper. These are the aromatic base, sautéed with the beef until just softened.
- Ground cumin. It’s a generous amount on purpose. Adding it to the hot beef wakes it up and gives the chili its earthy backbone.
- Diced tomatoes and low-sodium beef broth. Low-sodium broth lets you control the salt, since the adobo adds its own.
- Dried oregano. Mexican oregano is a good upgrade if you have it. It’s more citrusy and less minty than the Mediterranean kind.
- Toppings. Cilantro, green onions, shredded cheddar or Monterey Jack, and sour cream.
I start with a pound of pinto beans for this chili. I know that kidney beans are more traditional, but I have to be honest: I think the skins are tough and chewy, and I’ve never really liked kidney beans. I mean, a couple floating in a minestrone is fine… but I don’t want a whole pot of them. If you disagree — feel free to change it up. The beans soak in water overnight, then rinse and simmer until tender.
What makes this chili special is that it doesn’t rely on canned chili powder for heat. Instead, I use dried New Mexico or Guajillo chiles to make a paste with water, garlic, a chipotle pepper and adobo sauce.
This combination gives a low, steady heat, which you can amp up with more chipotles or other hot sauces if you like… I usually wait until serving so that everyone can take it to their own personal Scoville level.
The sauce is deep and rich but not overly spicy. It’s a great base for this chili recipe.
Once the beans are tender, begin to assemble the chili.
Start by browning the beef, then sauté the onion and pepper until just softened. A little cumin will give your nose the first hint that a chili is coming…
Add the diced tomatoes, beef broth, oregano and chile paste. Season with salt and pepper — and taste it as you go so you can adjust it to your liking.
Simmer the chili for 20-30 minutes or until it’s thick and fragrant.
Now call everyone to the table ’cause they’re not gonna want to miss this.
Serve with cornbread or this slightly sweet Hatch green chile bread and some cold cervezas!
More hearty chili recipes you’ll love:
- Classic Cincinnati Chili
- Vegetarian Black Bean Chili
- Turkey and White Bean Chili
- Chili for Chili Dogs
- Spicy Hatch Green Chili
Hearty Homestyle Chile Con Carne
INGREDIENTS:
For The Chile Paste:
- 8 Guajillo or New Mexico chiles dried
- 2 cups hot water (not boiling)
- 1-2 chipotle peppers in adobo sauce (depends on how much spice you like)
- 3 large cloves garlic
- ¾ cup water
For The Chili:
- 1 pound pinto beans dried
- 1½ pounds ground round can use ground chuck
- 1 large onion chopped
- 1 green pepper seeded and chopped
- 2½ tablespoons ground cumin
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper freshly ground
- 1½ cups low sodium beef broth
- 1 15-ounce can diced tomatoes in juice
- ½ cup chile paste (recipe given)
- 1-2 tablespoons adobo sauce (from can of chipotle peppers)
- 1 tablespoon dried oregano
Garnishes:
- chopped cilantro
- sliced green onions
- cheddar or monterey jack cheese shredded
- sour cream
- fresh cilantro
DIRECTIONS:
Soak The Beans
- Place 1 pound pinto beans in a heavy Dutch oven and cover with water so that it covers the beans by an inch. Let them soak for 8 hours or overnight. (Alternatively, you can do a quick soak method: Bring the beans to a boil and cook for 2 minutes. Put the lid on the pot and turn off the heat. Let stand for 2 hours, then proceed to cook as usual)
Make the Chile Paste:
- Remove the stems from 8 Guajillo or New Mexico chiles and slice them open. Remove the seeds and the membrane.
- Heat a cast iron skillet over low heat and add the chiles one at a time to the skillet, pressing the pepper with a spatula to make sure that all parts come into contact with the pan and wake up the essential oils in the peppers. Heat both sides of the peppers until they just start to turn color — but don't overcook, or they will be bitter.
- Transfer peppers to a bowl and cover with 2 cups hot water. Let the peppers rehydrate for 15-20 minutes before removing them from the water and transferring them to a blender. Add 1-2 chipotle peppers in adobo sauce and 3 large cloves garlic to the chiles. Add ¾ cup water and blend to form a paste. Set aside.
Make The Chili:
- Rinse and drain the beans. Cover the beans with fresh water, bring to a boil, reduce heat to a simmer, cover and cook for 1½-2 hours or until beans are tender.
- Meanwhile, place a large (preferably cast iron) skillet over medium high heat add 1½ pounds ground round and cook, breaking up chunks with the back of a spoon. Add 1 large onion and 1 green pepper and cook until softened, about 3-5 minutes. Sprinkle on 2½ tablespoons ground cumin, 2 teaspoons kosher salt and ¾ teaspoon black pepper and stir to combine.
- Drain the cooked beans and return them to the dutch oven. Heat the pot over medium-high heat. Add the ground beef mixture, 1 15-ounce can diced tomatoes in juice, 1½ cups low sodium beef broth, ½ cup chile paste, 1-2 tablespoons adobo sauce (depending on how hot you like it) and 1 tablespoon dried oregano, stirring to combine.
- Bring chile just to a boil, then reduce heat to a simmer, cover and cook for 20-30 minutes for flavors to marry, stirring occasionally. Adjust seasonings to taste.
- Serve with desired garnishes such as chopped cilantro, sliced green onions, cheddar or monterey jack cheese, sour cream, and fresh cilantro.
NOTES:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.“Pin It” For Later!
My go to chili on a snowy, football game day!! Great with cornbread too!!
Chili con carne means chili with meat. Chili con frijoles means chili with beans. Looks good.
WOW! I will definitely be making this, looks and sounds amazing!!
I wish I’d known, James! I would have saved some for you.
I’m not a fan of kidney beans either! Your chili sounds delicious, and I love that you made a chile paste with adobo sauce. Nice recipe!
That chile paste is awesome!
Mmmm. This looks so delicious! I love that you used pinto beans. I too love to switch up the beans in traditional dishes, although I do like kidney beans! This chile looks so delicious that I look forward to making your recipe soon!
Thanks, Elaine! Let me know how you like it!
This looks so soul warming I literally want to faceplant a bowl right now!! Such beautiful photos!
Looks great and I totally agree with you on the kidney beans. I much prefer pintos. Beautiful photos!
Thank you, Pam!
Love love love homemade chili. I’ll be using that chili paste in multiple recipes. Thanks!