Mexican Chili Con Carne Recipe From Scratch

I’m convinced that authentic Mexican chili con carne is one of those dishes that sounds intimidating but actually wants to be your friend. You know what I mean – it’s got this reputation for being complicated, but honestly, it’s just beef, vegetables, and spices having a beautiful slow-dance together in your pot. The real magic happens when you build those layers from scratch, and trust me, your kitchen will smell like pure comfort food heaven before you even realize what hit you.

Why You’ll Love this Mexican Chili Con Carne

When you’re craving comfort food that actually delivers, this Mexican chili con carne hits every single note you didn’t even know you were looking for.

I love how simple ingredients transform into something deeply satisfying. The blend of tender vegetables and perfectly browned beef creates layers of flavor that’ll make your kitchen smell like heaven.

What really gets me excited is the simplicity. You don’t need fancy techniques or exotic ingredients.

Just straightforward cooking that rewards you with rich, hearty goodness that tastes like you’ve been simmering it all day, because honestly, you have.

What Ingredients are in Mexican Chili Con Carne?

The beauty of authentic Mexican chili con carne lies in its honest simplicity. You’re looking at ingredients that probably live in your kitchen right now, waiting to become something magical. No fancy shopping trips or specialty store hunts required here.

This isn’t one of those recipes that sends you scrambling through three different grocery stores for obscure spices. Every single ingredient serves a purpose, from building that aromatic vegetable base to creating the rich, meaty foundation that makes this dish so incredibly satisfying.

Ingredients You’ll Need:

• 1/2 cup onion, chopped
• 1 stalk celery, chopped
• 1/2 cup green bell pepper, chopped
• 1 1/2 lbs lean ground beef
• 16 ounces low-sodium stewed tomatoes
• 1 tablespoon canola oil
• 2 tablespoons chili powder
• 1 1/2 cups water

Ingredient Considerations

Let’s talk about that ground beef for a second. Lean is the way to go because you want flavor, not a pool of grease floating on top. I’m talking 85/15 or 90/10 if you can swing it. The fat content matters more than you might think.

Those stewed tomatoes are doing heavy lifting flavor-wise, so don’t cheap out here. Low-sodium gives you control over the salt situation, which becomes essential when you’re simmering this for hours. You want to taste beef and spices, not sodium overload.

The vegetable trio of onion, celery, and bell pepper creates what’s basically a simplified holy trinity. Each one brings something different to the party. The onion gives sweetness, celery adds earthiness, and that green bell pepper brings just enough bite to keep things interesting.

Chili powder is your main flavor driver, so make sure yours isn’t older than your last relationship. Spices lose their punch over time, and two tablespoons of sad, dusty chili powder won’t cut it. Fresh spices make all the difference between “meh” and “where has this been all my life.”

How to Make this Mexican Chili Con Carne

Making this Mexican chili con carne is basically like building a flavor pyramid, and we’re starting from the ground up.

The first step is getting those vegetables ready because nobody wants to be frantically chopping while beef is burning in the pan.

Chop your 1/2 cup onion, 1 stalk celery, and 1/2 cup green bell pepper into roughly the same size pieces. We’re not going for restaurant-perfect brunoise here, just consistent chunks that’ll cook evenly. Think “rustic charm” rather than “culinary school precision.”

Heat up a large skillet on medium heat and add that 1 tablespoon canola oil. Once the oil starts shimmering, toss in your chopped vegetables. This is where patience becomes your best friend, because you want these guys tender but not brown. We’re talking about 5-7 minutes of gentle cooking, stirring occasionally. The onions should look translucent and everything should smell amazing.

Now comes the fun part. Add your 1 1/2 lbs lean ground beef to the skillet, breaking it into small pieces as it cooks. Here’s where some people go wrong, they don’t break up the meat enough. You want small, bite-sized pieces, not giant chunks that look like they belong in a different dish entirely. Keep stirring and breaking until the beef is completely browned, probably another 8-10 minutes.

While that beef is browning, grab your 16 ounces low-sodium stewed tomatoes and run them through the blender until smooth. Some recipes tell you to just crush them with a spoon, but blending creates this silky base that really makes a difference in the final texture.

Once your beef is properly browned, pour in those blended tomatoes along with 2 tablespoons chili powder and 1 1/2 cups water. Mix everything thoroughly, making sure that chili powder gets distributed evenly. Nobody wants to bite into a pocket of concentrated spice powder, trust me on this one.

Here’s where the magic really happens. Reduce that heat to low and let this whole beautiful mess simmer for several hours. I’m talking at least two hours, but three is even better if you’ve got the time.

Stir it occasionally so nothing sticks to the bottom, and don’t be afraid to add a little more water if it starts looking too thick.

The longer you simmer, the more those flavors meld together into something that’s way more than the sum of its parts. You’ll know it’s ready when the smell alone makes your neighbors start dropping hints about dinner invitations.

Mexican Chili Con Carne Substitutions and Variations

Look, I get it, sometimes you’re staring into your pantry like it personally wronged you, and half the ingredients for this chili are nowhere to be found.

Don’t panic.

No green bell pepper? Red works perfectly fine.

Out of ground beef? Turkey, chicken, or even chunks of steak will do the trick.

Want more heat? Throw in jalapeños or cayenne. Prefer it mild? Cut the chili powder in half.

Missing stewed tomatoes? Crushed or diced work just as well.

I’ll swap canola oil for olive oil without batting an eye.

Sometimes I’ll add beans, corn, or extra vegetables because why not?

What to Serve with Mexican Chili Con Carne

After you’ve simmered this chili to perfection, you’ll want something that can handle all that rich, spicy goodness without falling apart on you.

I always reach for crusty cornbread first – it’s practically chili’s best friend. Those sturdy edges soak up every drop without turning into mush.

Baked potatoes work beautifully too. Split one open, fluff it up, and pile that chili right on top. The fluffy potato mellows the heat perfectly.

Don’t overlook plain white rice either. It stretches the meal further and gives your taste buds a breather between those bold, smoky bites.

Final Thoughts

This recipe’s been sitting in my collection for years, and honestly, it’s one of those dishes that gets better every single time I make it.

The beauty lies in its simplicity – no fancy ingredients or complicated techniques required.

What I love most is how forgiving it is.

Too thick? Add water.

Need more heat? Toss in extra chili powder.

It’s practically foolproof, which is perfect for someone like me who tends to get distracted while cooking.

Trust me, this chili will become your go-to comfort food once you try it.

Recipe Card

Introduction: This authentic Mexican chili con carne delivers rich, hearty flavors with tender ground beef simmered in a robust tomato and chili powder base. With simple ingredients and foolproof techniques, this comforting dish is perfect for family dinners, meal prep, or feeding a crowd.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Serves: 6

Ingredients:

• 1/2 cup onion, chopped
• 1 stalk celery, chopped
• 1/2 cup green bell pepper, chopped
• 1 1/2 lbs lean ground beef
• 16 ounces low-sodium stewed tomatoes
• 1 tablespoon canola oil
• 2 tablespoons chili powder
• 1 1/2 cups water

Instructions:

1. Chop onion, celery, and bell pepper into small, uniform pieces.
2. Heat large skillet over medium heat and add canola oil.
3. Add chopped onion, celery, and bell pepper to the skillet. Cook until tender but not brown.
4. Add ground beef to the skillet, breaking it into small pieces with a spatula. Cook until beef is completely browned.
5. Blenderize the stewed tomatoes until smooth and add to the beef mixture.
6. Add chili powder and water to the skillet. Mix thoroughly to combine all ingredients.
7. Reduce heat to low and simmer for several hours, stirring occasionally.

Notes:

• For thicker consistency, simmer uncovered for the last hour to allow excess liquid to evaporate
• Adjust heat level by increasing or decreasing chili powder to taste
• This recipe freezes well for up to 3 months in airtight containers
• For richer flavor, brown the vegetables until slightly caramelized instead of just tender
• Add beans during the last 30 minutes of cooking if desired
• Leftovers taste even better the next day as flavors continue to develop

Nutritional Information:

Frequently Asked Questions

Can I Make This Chili Con Carne in a Slow Cooker?

I’d brown the beef and vegetables first, then transfer everything to your slow cooker. Add the blended tomatoes, chili powder, and water, then cook on low for 6-8 hours.

How Long Does Leftover Chili Con Carne Stay Fresh in the Refrigerator?

I’d store your leftover chili con carne in the refrigerator for up to four days maximum. I’ll keep it in an airtight container and reheat it thoroughly before eating to guarantee it’s safe.

Is It Safe to Freeze Chili Con Carne for Meal Prep?

Yes, I’d definitely recommend freezing chili con carne for meal prep. It freezes beautifully for up to three months. I’ll portion it into individual containers, leaving space for expansion during freezing.

What’s the Difference Between Chili Con Carne and Regular Chili?

I’ll explain the key difference: chili con carne specifically includes meat, usually ground beef, while regular chili can be vegetarian with just beans, vegetables, and spices without any meat.

Can I Double This Recipe for a Large Crowd?

Yes, you can easily double this chili con carne recipe for a large crowd. I’d recommend using a bigger pot or Dutch oven to accommodate the increased volume and guarantee even cooking throughout.