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.
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!
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!
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 !!
What ingredients go into a traditional chili?
- Meat — use less expensive cuts of beef such as ground beef, beef chuck, brisket, short ribs. You may even use venison or buffalo.
- Vegetables — onion, garlic, chilis such as jalapeño or ancho.
- Seasonings — salt, pepper, cumin, chili powder, paprika.
- Liquid — Beef broth, tomato sauce, can diced tomatoes or puréed tomatoes
- 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.
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.
Chili Con Carne: Five Star Spicy Recipe With Beans
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
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Shane says
This is definitely going to be delicious. I can’t wait to try it. Thanks for sharing!
Swathi says
Love this spicy take on the pasta soup. looks yum, great for the current weather. It is filling also. I like the addition of Jalapenos.
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 🙂
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!
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.
Mahy Elamin says
Made your chili con carne today. My family said it was the best chili I ever made. Can’t wait to try some more!
Danielle Wolter says
This is just perfection for the cold weather we’ve been having. Loving all the flavor you used here – I can picture myself curled up with a bowl of it!
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.
Cathleen @ A Taste of Madness says
This is one of my favourite comfort foods! I can’t get enough during the colder months 🙂
Lauren Vavala says
This soup sounds really good! I haven’t had anything like this or a chili with pasta in it! So hearty and comforting – perfect for fall!
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!
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!
Karen (Back Road Journal) says
Being from Texas, I love a good bowl of chili and yours sounds absolutely delicious.
Dee | Grammy's Grid says
YUM! This would be perfect for when it starts getting chilly here in AL. Shared x 3 ♥
Marisa Franca says
Thank you for sharing, Dee! That is really appreciated!
David @ Cooking Chat says
Yipes! Didn’t know the gory stories behind this dish! But tasty nonetheless. I like your adaptation with pasta.
Marisa Franca says
Thank you!! I’m sure grateful I didn’t live in those days.
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!
Marisa Franca says
Hi, Amanda! We are looking forward to making another pot of chili. We always share it with our kids. They’ll probably enjoy it while they’re game watching.
Michele says
This chili looks SO good! I love that you add pasta to yours. My family would love this. Can’t wait to try it!
Marisa Franca says
Hi, Michele. I bet your family will like the pasta in it too.
Holly says
This soup/chili looks soo good and hearty! I’m drooling all over myself just looking a these pictures!
Marisa Franca says
Thank you, Holly!
Jessica Pinney says
I am adding this to my “Fall Recipes To Make” board. Looks absolutely delicious! Thanks for sharing.
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!
Claire | The Simple, Sweet Life says
This sounds so delicious and I love your simple explanation on the difference between a soup and a stew. I don’t usually put pasta in my chili, but I love the idea.
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.
prasanna hede says
Looks so cozy and comforting and so apt for Fall / winter.Love to have these bowls even in Summer,who doesn’t like good food right!
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!!
Veronika's Kitchen says
Oh Yes!!! This is a perfect comfort meal for the upcoming Fall season! I love all different chili variations and this one looks amazing! Also, I love that you added pasta to it!!!
Veena Azmanov says
My kids favorite – love the flavors you have going in this dish, Marisa. I have to try this soon. Looks like comfort food. I love food in a bowl. Sounds yum.
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!
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.
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.
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.
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
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!
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.
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.
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.
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!
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.
Anne says
This looks so good! i can see myself eating a big bowl of this when the weather cools off!
Oana @AdoreFoods says
My husband will love this recipe! Thanks for sharing it 🙂
Manju | Cooking Curies says
I am loving seeing all the soups and chilis this season!! This looks great!
Marisa Franca says
I love soups — such great flavors! Thank you for commenting.
WhitBit's Indian Kitchen says
I’m all for chili..but spicy chili is definitely the way to go!
Marisa Franca says
I concur!!!!! 🙂
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!
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.
Marisa Franca says
Benvenuto!! I am happy to have you visit any time and I hope you’ll be a regular! Buona giornata!!!
Ciao Florentina says
I love how heart this soup looks, I bet it taste insane too. I’m also digging your rustic bowl, beautiful !
Marisa Franca says
Thank you — the bowl was a Goodwill find. 🙂
Joy @ Joy Love Food says
I love chili with a bit of a kick, your spicy version sounds wonderful with those jalapenos and chipotles!
Marisa Franca says
I think if hubby would have had a habanero he would have added that too. 🙂
Choclette says
Now that is true comfort food in a bowl and your addition of pasta is a good one.
Marisa Franca says
I haven’t seen any soup that isn’t improved with pasta — yummy!!
Rachel @ Simple Seasonal says
Sounds delish! I’ve never had chili with pasta in it, which I just have to try now!
Sara @ Life's Little Sweets says
You are getting me in the mood to make some chili! Such a great way to warm up the Fall months, thank you for sharing this recipe, it looks delicious!
Marisa Franca says
Thank you for commenting — chili is the perfect way to get a start on fall. Hope you have a wonderful and colorful autumn.
Molly Kumar says
Would eat that whole bowl of yummmm
Marisa Franca says
Love soup especially this time of year!! Great comfort food.
Nancy/SpicieFoodie says
Spicy is exactly how I love my chilli. Great recipe!
Marisa Franca says
Hubby would put hot stuff in desserts if I’d let him. 🙂
Leslie @ Bessie Bakes says
Adding pasta to chili sounds so simple but I would have never thought of that! This sounds warm and comforting. Nicely done!
Marisa Franca says
Pasta does make a nice addition. I guess I’m always thinking of adding a little bit of Italian to soups. 🙂
Rosemary @anitalianinmykitchen says
Hi Marisa, how I love chili and with pasta perfect! Your site looks great! Good job.
Marisa Franca says
Thank you Rosemary — pasta just adds that extra special touch 🙂
[email protected] says
This chilli is so tempting. I like the idea of adding the pasta in it.
Marisa Franca says
We do like adding pasta to our soups!
Ciao Chow Linda says
Yes, there are a zillion variations to chili and I love all of them (well, at least the ones I’ve tasted). As I grow older, I’m enjoying spicy foods more and more.
KariAnne says
Marisa,
Your blog is looking sooooo pretty!!!!!!!!! And fancy. 🙂
Love the recipe! We just had chili….but a little less spicy!
k
Marisa Franca says
Thank you!! I like it too. Chili is the best when there’s a nip in the air — also great meal when it’s football season. 🙂
J @ A Hot Southern Mess says
I love the idea of pasta in my chili! Yum!
Marisa Franca says
Thought we’d give it an “Italian” touch — although pasta tastes good with just about anything.
Byron Thomas says
Sounds delicious! And with the right amount of spice too!
Sarah says
Yes, please! Spicy chili is the best kind of chili – especially this time of year when the weather cools down. Love it!
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.
Marisa Franca says
Thank you Jovina! Ever since we’ve made chili we’ve added pasta – must be the Italian coming out in me 🙂
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
Marisa Franca says
Are you going to post the Indian Masala Chili? I would love to see and try it. We are nuts about trying new recipes. Have a great weekend. Big hugs to you too!!
Thistle says
Yumm! And just in time for cool weather! Another great recipe 🙂
Marisa Franca says
It certainly warms the tummy! Hope you are having a great weekend!! Can’t wait to see what you’ve been up to.
Cassandrea at chewsandbrews.ca says
I never thought of putting pasta in my chili – I love that idea! Looks delicious! And to answer your questions: I think of chili as a stew… and needs beans, tomatoes and meat and I prefer it on the spicy side! 🙂
Marisa Franca says
Well it sounds like we’re on the same page except for what we call it 🙂 Hope you try the recipe.