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Chili Con Carne: Five Star Spicy Recipe With Beans And Pasta

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Chili Con Carne or chili with meat is a dish that is rich in beef, vegetables, herbs, seasonings, and beans. This version is spicy but you can make it as mild or as hot as you wish. The beauty of this award-winning chili recipe is that it’s simple to make and to individualize. You can add or omit the beans – we prefer beans in our chili and like pinto beans in a homemade red chili recipe. And when we serve it, we add some cooked pasta to each bowl. That’s adding an Italian touch to a Southwestern favorite. Whether you consider chili a soup or a stew, we’re sure you’ll enjoy this version. 

For this recipe, you will need beef, onion, garlic, jalapeño peppers, chili powder, cumin, beef broth, chicken broth, pinto beans, tomato sauce, adobo sauce, bay leaves, diced tomatoes or diced tomatoes with chilis, olive oil, butter, salt, pepper.

The best chili recipe.

A beautiful face may start a war but the debate over the best bowl of chili con carne will cause a major conflict. Crazy, isn’t it? But it’s said that the chili peppers (Capsicum annum) the principal ingredient in any chili recipe makes a person just a little daft.

I guess our family is a bit crazy about our Spicy Chili Con Carne,  but to start a fight? Nah!! We’ll be peaceful observers.

Two bowls of chili con carne with round pasta and beans topped with sour cream and a sprinkle of green onion rings. Round crackers are around bowls all sitting on a green and white plaid placemat.

Spicy Chili with Pasta @ Allourway.com

The desire to cook up the best bowl of chili in the world turns some of the sanest people into crazed fanatics! But the craziness doesn’t stop there.

The spicy history of chili con carne.

Oh no! The great war/debate continues to where the first bowl was made . . . and by whom. The stories go anywhere from a product of a Texas trail drive to a tale of angry Aztecs, who cut up their invaders into chunks and seasoned them with chile peppers, then ate them.

Doesn’t that send shivers up your spine? 😱

From the seasonings to the tales — there is nothing mild about chili!

A closeup of chili con carne with beans and round pasta. There is a dollop of sour cream in the middle of the bowl and a sprinkle of chopped green onions on top. Part of another bowl of chili is behind the first bowl. A soup spoon is off to the left side.

Spicy Chili Con Carne with Pasta @ Allourway.com

Our chili recipe is certainly not bland. Uh, uh!! We believe our Spicy Chili Con Carne, with the first spoonful, brings a delicious comforting heat to your tummy.

The minute we feel a chill in the air, we drag out our basic Chili con Carne recipe, the Dutch oven, and all the ingredients to prepare a big potful of our wonderful brew.

Is Chili Con Carne a soup or a stew?

We’ve made this chili soup (yes, we consider it a soup) so many times a recipe is truly unnecessary. The only reason we drag out the recipe is we just want to make sure we don’t forget any of the delicious ingredients.

What we consider a stew is more like our Italian Venison Stew or our Hearty Venison Chili. These recipes can also be made with beef instead of venison.

Difference between a soup and stew:

  • A soup will have a base of a stock or broth and remain more liquid than solid.
  • A stew will have stock or broth in it but it will be thickened by slow cooking of the ingredients. Chili con carne is based around the main ingredient of meat.

 Chili is the epitome of autumn, don’t you think?  Chill in the air … tailgating … bonfires … spicy seasonings … Spicy Chili!

Overhead view of two yellow bowls of chili con carne with dollops of sour cream in the center of the soup and a sprinkle of green onions over the top. There are round pita crackers surrounding the bowl and a silver soup spoon is on the left side. The bowls are on green and white plaid placemat.

The evolution of chili con carne.

There are many variations of chili — it all depends on what you prefer.

  • Do you consider it a soup or a stew?
  • Beans or no beans?
  • Tomatoes or no tomatoes?
  • Meat or no meat?
  • Spicy or mild?

Chili aficionados are no longer mostly Texans. Chili has evolved from a poor man’s meal into a dish that international celebrities crave.

The famous Chasen’s restaurant in Beverly Hills, now closed,  served their chili con carne to Jack Benny, J. Edgar Hoover, Eleanor Roosevelt, Elizabeth Taylor, to name a few.

The story goes that Liz had Chasen’s famous dish sent, frozen, to her in Rome during the shooting of Cleopatra. Now that’s being determined to satisfy a craving !!

An overhead closeup of two yellow bowls of chili_con_carne with dollops of sour cream in the middle of each bowl and sprinkling of green onions over the top. The bowls are on white and green plain placemat and three pita crackers next to the bowls.

Spicy Chili All Our Way @ allourway.com

What ingredients go into a traditional chili?

  1. Meat — use less expensive cuts of beef such as ground beef, beef chuck, brisket, short ribs. You may even use venison or buffalo.
  2. Vegetables — onion, garlic, chilis such as jalapeño or ancho.
  3. Seasonings — salt, pepper, cumin, chili powder, paprika.
  4. Liquid — Beef broth, tomato sauce, can diced tomatoes or puréed tomatoes
  5.  Beans — (Opt. for those who do like beans in their chili) Pinto or Kidney beans for red chili. Pinto, Northern, and Navy work well with white chili such as our Wickedly Good White Chili.

Chili Con Carne’s flavor is always best the day after preparing it. Time gives the flavors a chance to really bloom in the hearty dish. Since we always stress making a recipe “your way,” the heat factor to the dish is determined by you.

Right before we’re ready to serve the soup, we add our own special Italian touch — pasta.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

YOU MAY NEED …

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.  Thanks so much for being a part of  All Our Way!  The following items are what we are always using. We just couldn’t get by with our Dutch oven, it’s seen many pots of soups. And good knives are a must in any kitchen along with a large cutting board. These items are indispensable to us.

Two yellow bowls filled with brick red chili con carne with beans and round pasta and served with a dollop of white sour cream and sliced green onions all on top of green and white plaid placemats. A soup spoon is on the mat on the left hand side of the front bowl with four toasty brown pita crackers close to the bowls.

Chili Con Carne: Five Star Spicy Recipe with Beans and Pasta

A spicy chili with beef, beans, and pasta. Not quite your traditional thick stew type chili but more of a flavorful beef and bean soup full of spices and lots of underlying flavors. It’s finally finished with a helping of pasta — just for a touch of Italian to the Southwestern dish.

If you like this recipe, please consider giving it a five-star rating. This helps others decide on whether to try a recipe or not.

Overhead view of two yellow bowls of chili con carne with dollops of sour cream in the center of the soup and a sprinkle of green onions over the top. There are round pita crackers surrounding the bowl and a silver soup spoon is on the left side. The bowls are on green and white plaid placemat.

Chili Con Carne: Five Star Spicy Recipe With Beans

A spicy soup made with ground and chopped beef, pinto beans and tomatoes. The amount of seasoning is individual -- you can make it as hot or as mild as you like.
5 from 1 vote
Print Pin Rate
Course: main dish, Soup
Cuisine: Tex-Mex
Keyword: Autumn, bbq, tailgating, picnic, outdoor cooking
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 13 servings
Calories: 354
Author: Marisa Franca @ All Our way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 3 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 2 1/2 pounds ground chuck
  • 10 oz. chuck chopped
  • 2 medium onions diced
  • 4-5 large garlic cloves minced
  • 4 large jalapeño peppers diced remove inner ribs --we leave some of the seeds
  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 2 14 oz. cans low sodium beef broth
  • 1 14 oz. can low sodium chicken broth
  • 2 14 oz. cans pinto beans
  • 1 14 oz. can tomato sauce
  • 1 Tablespoon sauce from chipotle chilies in Adobo sauce
  • 3 bay leaves
  • 2 teaspoons oregano
  • 1 - can Ro-Tel Tomatoes or 1 14 oz. can diced tomatoes if you don't want the spiciness
  • Salt and Pepper to taste
  • Your choice of small pasta cooked according to directions.

Instructions

  • Heat the oil and butter in a Dutch oven or a pot large enough for all the ingredients.
  • Add the beef and cook about 15 minutes, stirring to break up the pieces.
  • Stir in the onions, garlic, jalapeño peppers and continue to cook until tender and limp.
  • Add in the chili powder and cumin and mix well. Continue to cook for another 10 minutes.
  • Add in the beef broth, chicken broth, tomato sauce, 1 Tablespoon Adobo sauce, bay leaves oregano and Ro-Tel tomatoes ( or diced tomatoes) and bring to a simmer.
  • Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
  • The chili will taste better the following day it is made. Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.

Notes

  • You can make this chili as hot or as mild as you like by adding less jalapeño peppers and substituting diced tomatoes for the Ro-tel tomatoes.

Nutrition

Calories: 354kcal | Carbohydrates: 11g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 522mg | Potassium: 689mg | Fiber: 3g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 24.2mg | Calcium: 68mg | Iron: 4.4mg

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Comments

  3. April says


    I think I would love to make this chili con carne as hot as possible – looks so delicious! Just need to decide which drink will work best to bring down the heat after 🙂

    Reply

  4. Cheese Curd In Paradise says


    Chili is my love language. This looks so good. I love that you used ground and chopped meat. I have not tried that before, but I bet the added textures are really good! I also love to top mine with sour cream! Yum!

    Reply

  5. Veena Azmanov says


    This would be perfect for a winter evening. I would have to make this not spicy but personally spicy is my thing!! Love a good spicy chili con carne but I have not had one in ages. I am going to have to make this one soon.

    Reply

  8. Veena Azmanov says


    You gotta love history and all these tales that go way back in time. Love it.
    This is pure comfort food. I love chili con carne but have not made it in years. We make soup in winter all the time. I need to try this one soon. Looks so yum.

    Reply

  11. Dan Zehr says


    What an interesting combination of ingredients in this soup! Great idea for dinner. I like the colors and how simple is the list of ingredients. This is really a great job. Thanks!

    Reply

  12. Claudia Lamascolo says


    My husbands is a huge fan of chili I really thought I saw this on here before I must have forgotten to come and tell you how great your recipe is and I sure hope to try this soon. It has every in it I love and so hearty!

    Reply

  16. Amanda says


    This chili con carne looks like such a great way to warm up on a (pardon the pun) chilly day! I love hearty, one pot meals such as these. So convenient for getting dinner on the table, and so satisfying. I’ve never had pasta in my chili, can’t wait to give it a try! A pot of this would be perfect for a game watch party, too!

    Reply

  20. Tra says


    Ha! You’re right – MAN are people protective over their chili! You want to start a heated debate, start talking about what makes the best chili! Ha. I bet this recipe would win a ton of those arguments!

    Reply

  22. Natalie says


    This dish sounds so flavorful and so filling. Perfect comfort food for the family. I love recipes like this one – easy to make and leftovers are good for few days. Will making this for sure. Love the addition of pasta.

    Reply

  24. Amanda Mason says


    I grew up with my mom serving chili on a bed of noodles and we’re talking about YUM!! However this recipe looks DIVINE!! I’m printing this one out as we speak so I can make it because there is nothing better than a bowl of chili on a fabulous fall day!!

    Reply

  27. Dana says


    Now THIS looks hearty and delicious! Perfect for the cooler weather which I’m sure will be here in no time, seeing how this summer has flown past us. Though it takes longer for fall to kick in here in NC; I’m looking forward to giving this a shot!

    Reply

  28. Lisa says


    I’ve always considered chili con carne to be a stew, but I love your soupier version — and the pasta addition really rounds out this meal. Since we’re coming into football season and fall — you know this is going to make it onto our menu soon. Definitely trying this one.

    Reply

  29. Jennifer says

    I’m a huge lover of chili, but never knew what the difference was for chili vs. chili con carne. Thank you for teaching me all about it. I tend to make mine thick- more like a stew I suppose, but I am anxious to try this with some noodles in it. I love reading your recipes and learning more with each one.

    Reply

  30. Carmy says


    This looks SO good! Definitely not a traditional chili but who says we have to play by the rules 😉 I honestly cannot wait until fall so I can snuggle up to a bowl of chili. I love that you added pasta to your chili, I’ll have to add pasta to my next batch.

    Reply

  31. Susie says


    Hi Marisa…This is the third time I’ve tried to comment😕……The chili con carne recipe sounds delish…..My gang will enjoy it because of the heat……Mom always added pasta to our chili…..which makes it extra special. …… I miss your videos but totally understand why things are on hold temporarily. I’ll be in touch…..Hi and love to all….xoxo

    Reply

  32. Sarah says


    I had no idea that the history of chili was so intense! And gross LOL! I’m not serious about my chili, but I appreciate people who are, because they can perfect the recipes for us! 😀 This looks delicious!

    Reply

  33. Daniela says


    I love spicy food so this chili is right up my alley. I’ve never had chili with pasta in it, but it sounds delicious, so I’m looking forward to giving it a try.

    Reply

  34. Gloria says


    When the cold weather sets in, CHILI of all kinds sure are a staple in the kitchen. This sounds delicious. Love the addition of beans and pasta…great way to beef it up…nice and hearty. We love it SPICY…so I would be having fun with this one. Things in a bowl are so good when it is cold outside.

    Reply

  35. Debra Klein says


    Sounds awesome. Beans? For sure. Spice? Give it to me! I would probably serve this on top of rice rather than pasta….just because hubby loves rice, but otherwise it sounds just perfect. I definitely consider this more of a stew than a soup, and the rice would absorb any extra liquid making it tasty too. Love the spice mix you have going on.

    Reply

  36. Kim @ Berly's Kitchen says


    We lived in SW Florida for almost 7 years, so making chili wasn’t something we did often. It was way to warm most of the time. Now that we’re back in NW Arkansas, this will be on the menu. It starts getting cool here in October, and chili con carne is perfect for the fall and winter months. Can’t wait to make this. We’ve missed getting to eat these kinds of hearty dishes!

    Reply

    • Marisa Franca says

      Hi, Kim!! I love the seasons — except winter. Winter I can do without — that’s why we visit warm weather states for 3 months out of the year. I’m glad you’ll get to enjoy our heartier dishes now that you’re a bit further north.

      Reply

  41. Adri says

    This sounds great. We enjoy chili, especially when the weather cools down. It is not quite chili time here in Southern California. Once it cools down I will give your recipe a try! I bet the jalapeno gives your chili a nice kick. Thanks for sharing this one. And your site looks beautiful!

    Reply

  42. FrenchGardenHouse says

    Marisa, this sound absolutely amazing! First time I’ve been here, but I’ll be back, I’m always looking for delicious recipes with an Italian touch. Adding pasta to chili is not something I’ve done before, but just as soon as our weather remembers it’s fall, I’m trying it. Thank you.

    Reply

  58. Jovina Coughlin says

    Marisa, your website looks great.
    This is certainly the time of year to begin making chili. Spicy is good. I have never thought of putting pasta in chili before, although I know that in Cincinnati, they like to serve it over spaghetti. Pasta would certainly add an appeal for my grandsons. Looks very appetizing.

    Reply

  59. Simply Suzannes at Home says

    Love all your new changes, Marisa! Everything is so beautiful . . . I love all the big photos! YUM!!
    Your chili looks and sounds amazing! I’ve never thought of adding pasta. Sounds yummy!
    Our family is also chili crazy!! Chili just isn’t chili unless you add beans, meat, tomatoes, peppers, and tons of spices. I add two kinds of beans (pinto and kidney – for flavor and texture). And my secret weapon is a packet of Buttermilk seasoning/dressing. It rounds out the flavors and gives it a wow factor :0)
    I made an Indian Masala Chili a few weeks ago . . . and it was crazy delicious!!
    I LOVE this time of year for its warm and cozy meals . . . and a big bowl of chili is TOPS!!
    Thanks for sharing your recipe with us!!
    Big hugs!!
    Suzanne

    Reply

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