Chili Con Carne

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Fall and tailgating season is here and this chile con carne is the perfect addition to your table. The weather is starting to change in Ohio and the air is getting crisp and cool. 

Whenever we hit fall I am ready for big hearty bowls of chili like today’s Chili Con Carne and this is a great recipe for that. Other chili recipes I really like are this Beef Chili, Easy Instant Pot Beef Chili and this Beef Poblano Black Bean Chili.

You might be wondering what Chili Con Carne is? 

Chili con carne means “chili with meat” and is a spicy stew containing chili peppers, beef, tomatoes and kidney beans. It originated in northern Mexico or Southern Texas.

I am excited to be celebrating tailgating season with the Ohio Beef Council and share more about the over 17,000 Ohio beef farmers with you guys. 

Recipe Ingredients

• Chuck Roast: The star of this hearty chili is the cubed beef or chuck roast {or you can use pot roast}. The beef is slow cooked and creates the most tender, juicy beef in the chili.
• Garlic Cloves: I suggest fresh garlic cloves for the best flavor. If you don’t have fresh then try garlic powder.
• Vegetables: This chili uses sweet Onion, bell pepper and diced tomatoes. If you want to add other vegetables try poblanos, red onion, carrots or celery.
• Beans: I used light and dark kidney beans in this chili but you can use any bean you like. Some others I like are chickpeas, white beans, black beans and pinto beans. 
• Spices: There are a lot of spices in this chili which really creates a rich, warm flavor. You can feel free to modify them to your liking. I used chili powder, chipotle chili powder, cumin, Mexican oregano , thyme, coriander, cinnamon and paprika. These will all help create a rich chili sauce.
• Beef Broth: I added beef broth to this soup but if you don’t have that on hand any broth works. Try my homemade beef bone broth.

How Do You Make Slow Cooker Chili Con Carne

Step 1. Brown Chuck Roast: Heat 2 tablespoons of olive oil in a large skillet and heat to medium heat. Brown all sides of your chuck roast.

Step 2. Add Ingredients to Crockpot: Add all ingredients to the slow cooker and then add the chuck roast submerging it as much as you can.

Step 3. Cook Chili: Cook the chili on low heat for 8 to 10 hours or on high for 3 to 4 hours.

Step 4. Garnish & Serve: When the chili is done cooking use two forks to shred the beef and mix the beef back in the chili.

Serve warm with fresh cilantro, sour cream, corn chips, green onions and cheddar cheese. I like to add flour tortillas to the side or tortilla chips and a side of Mexican rice and refried beans.

Recipe Tip: You can also make this in a large dutch oven. Just brown the meat, add in the remaining ingredients and simmer for 2 hours. 

Modifications for Chili Con Carne

• Beans: Add a variety of beans. Some of my favorites in chili are white beans, chickpeas or navy beans. 
• Tomato: You can add a small amount of tomato sauce if you like your chili to be a thinner, more tomato based dish.  If you want a thicker dish you can add tomato paste. 
• Hominy: If you have a can of hominy in the pantry throw that in. We love the texture it adds to chili.
• Spice: For the spicy chili lovers, chop up a jalapeño or chili peppers and throw that in. You can also add hot sauce and extra cayenne pepper.
• Peppers: If you love the flavor of poblanos you can easily add a chopped poblano when you are cooking your bell pepper and onion. You also could add in hot peppers like habanero peppers, ancho chiles, jalapeños, red chile or Fresno pepper. 
• Veggie: Extra vegetables are always a nice addition to chili. Some that I love are carrots, celery, bell peppers, hot peppers and radishes. 
• Cocoa Powder: Another ingredient I like to add to chili from time to time is cocoa powder. It adds to the depth of flavor and sweetness.