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Chili: Chile con Carne Recipe

Updated on November 28, 2015
Chili: Chile con Carne Recipe
Chili: Chile con Carne Recipe | Source

Chili is a great weekend meal!

In many cultures mealtime means warmth, love and security. So as we prepare for chilly days, various sports games and family get togethers I thought I’d share a warm recipe.

Chili is a great weekend treat to have on hand as families gather and friends drop in for a quick visit. You can keep it on the stove or a crock-pot. Keep large mugs or bowls handy with a nice supply of shredded cheese, onions, jalapenos, sour cream and crackers for that added zest.

Chili with cheese topping

Chili is also known as chili con carne. There are many variations of chili recipes in different regions.
Chili is also known as chili con carne. There are many variations of chili recipes in different regions.


2 pounds top sirloin, coarsely ground

2 pounds small cubed chili meat or stew meat

1 16oz can of Hormel Chili – no beans (some might call this cheating, but it serves as a great base)

1 16oz can of Stewed tomatoes (or Mexican style tomatoes)

1 16oz can of pinto beans (optional)

1 large white onion, chopped

1 large clove garlic, minced

1 ½ cups water (may need to add a bit more if chili thickens during the day)

1 16oz can low-sodium beef broth

3 tablespoons chili powder

1 tablespoon Fiesta brand Pinto Bean Seasoning – taste test to see if you’d like to add a bit more (By the way - this seasoning is excellent for Mexican charro beans)

½ tablespoon ground cumin

1 teaspoon crushed dried oregano

¼ teaspoon cayenne pepper (add more if you like it HOT!)

salt and pepper(to taste)

1 tablespoon cooking oil

NOTE: I love my chili well seasoned. If you find the above recipe to be too bland add one small chili-seasoning packet to your mix. These are available where they keep the packaged gravy, pot roast and meatloaf seasoning packets.


1. Brown the chili meat with the 1 tbsp oil in a large skillet. Drain the fat and return the meat to the skillet. Add the can of stewed tomatoes, stir, cover and simmer on low. (if you feel the canned tomatoes are too chunky give them a quick whirl in the blender BEFORE you pour them over the meat)

2. In a second skillet brown the ground sirloin. Lightly oil the pan if necessary. Drain and add the ground beef to the 1st chili meat/tomato mixture. Add the chopped onion, cover and simmer on low.

3. In a blender add the minced garlic, beef broth, chili powder, Fiesta pinto bean seasoning, cumin, oregano and cayenne. Blend well and pour over the meat mixture. Cover and let simmer on medium low for about 30 minutes.

4. Decision time – you can transfer your chili to a large pot or to a crock-pot. Once you transfer the chili mixture add the can of chili, the water and the can of beans (beans are optional). Mix well. Check for consistency – add water if necessary. Let this simmer on medium low for at least 30 minutes. Leave the chili on low and stir about every 20 minutes.

5. As the chili simmers get all your garnishes ready. Chop some onions and/or scallions, sliced can jalapeños, shredded cheese, sour cream and crackers (Fritos are good too!). I like to place these garnishes in little serving bowls on a tray. You can keep them covered with saran wrap in the fridge and just pull them out as family or guests arrive.

6. Serve the chili in large mugs and garnish to taste – ENJOY!

Consider serving chili over freshly baked traditional or Mexican corn bread; delicious and hearty!

Bonus! Check out the Chili con Queso and Pork Chili recipes below!

Cheese dip!

velveeta and rotel make a great cheese dip. It is a simple cheese sauce recipe.
velveeta and rotel make a great cheese dip. It is a simple cheese sauce recipe.

Chili con Queso

By the way – if you are having a tailgate party or want an extra snack or topping. Take one cup of the chili recipe above and melt it with velveeta cheese and a can of rotel (spicy tomatoes) in a crock-pot. Keep a large bowl of tostada chips handy and your guests will love you!

Happy Hubbing! - MissOlive


Pork Chili Recipe by, Just Ask Susan

Just Ask Susan has a wonderful assortment of recipes on HubPages. She also has a great recipe for Pork Chili. Click Here - Pork Chili Recipe

© 2011 Marisa Hammond Olivares


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    • Victoria Lynn profile image

      Victoria Lynn 

      6 years ago from Arkansas, USA

      Yum--I love chili recipes! And I've made something similar to that chili con queso. It's so good! Voted up and more!

    • ImKarn23 profile image

      Karen Silverman 

      6 years ago

      Well...i'm going to have to try this one, i think! If i sound a tad negative it's only because i'm SUCH a failure at chili...historically...

      my daughter is a chef - and she loves her mama's cookin', BUT - i canNOT seem to make a decent chili OR a decent stew...

      But, i'm an optimist, MissO - where there's life - there's hope (and maybe chili...)


    • Denise Handlon profile image

      Denise Handlon 

      6 years ago from North Carolina

      This recipe sounds awesome. I love a good chili recipe and will be sure to give this one a try. Rated up/U/A

    • jezebellamina profile image


      7 years ago from Dallas, TX

      Yeah! Looks amazing. I love crock pot recipes and this one looks absolutely delicious. I am intrigued by the 3 different types of meat; I imagine it makes for an interesting flavor profile. I wouldn't have thought to come up with that myself!

      Voted up, interesting and pinned. Looking forward to the cooler weather (You know what I mean - I see you're in Texas too!!)

    • profile image


      7 years ago

      This looks delicious. Voted up, 5 stars, and pinned. I want to make this ASAP! Take care, Kelley

    • profile image


      7 years ago

      Thanks for sharing

      voted up

    • cclitgirl profile image

      Cynthia Calhoun 

      7 years ago from Western NC

      Yum!! Though I don't eat much beef, I can totally substitute veggie crumbles and veggie broth in there. This looks so good! I love fall and winter for the yummy soups I make all the time. :D

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      nancynurse, you are so welcome. Thanks for stopping by.

    • nancynurse profile image

      Nancy McClintock 

      7 years ago from Southeast USA

      Thanks for sharing.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      stessily, thank you! Great tip on the pepper combo. Glad to share this recipe with you.

      simplysmartmom, sounds like you got this all worked out. Personally, I can do without the beans in my chili. I'll eat them, I'd just rather not include them. Thank you for reading and commenting.

    • simplysmartmom profile image


      7 years ago from North Carolina

      In the past year, I've really got my family hooked on chili. This looks like a great quick chili recipe - I will definitely try it! My kids are generally not very fond of beans, but if they're in chili, they gobble it up! Thanks for the great hub!

    • profile image


      7 years ago

      missolive, This is a well-seasoned chili recipe which sounds delicious. I made chili last weekend, and it was a hit; this weekend I'm planning to make yours. I especially appreciate seasoning with cayenne, cumin, and oregano. For pepper, I use both white pepper and coarse black pepper --- delicious!

      Thank you for sharing this recipe which clearly is open to many variations.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Just Ask Susan - Susan, kidney beans are another nice variation. I love the beauty of being able to adapt this basic recipe to the various preferences we all have. I'm not terribly picky about my food and I'll try just about anything. Pinto beans do add a distinct flavor though.

      I'm happy you stopped by to check it out. :)

    • Just Ask Susan profile image

      Susan Zutautas 

      7 years ago from Ontario, Canada

      I've never used pinto beans in my chili but will try them next time I make chili. I usually use kidney beans. Your recipe does sound so good and I'll try this soon.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Maddie Ruud - I prefer mine without beans, but I do know a few here in South Texas that do add beans. My Dad and his family are from Ohio and they definitely preferred beans. I'm all for choices! Thrilled that you have stopped by to read. Thank you, MissOlive / Marisa

    • Maddie Ruud profile image

      Maddie Ruud 

      7 years ago from Oakland, CA

      When I lived in Texas, I remember locals being adamant that chili never has beans in it. I see you've added them as optional for those who aren't as snobbish. :)

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      you are quite welcome!

    • profile image


      7 years ago

      Thank you for this recipe!

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      CookwareBliss - yes, this sure would be perfect for a cold day. I almost made it this weekend, but I'm saving it for Super Bowl Sunday - yay!

    • CookwareBliss profile image


      7 years ago from Winneconne, WI

      Thanks for sharing the recipe! This would be perfect for a cold day :)

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Zia Ahmed - what a wonderful idea! I like your tradition. A different dish from different cultures would be a fun and tasty way of sharing ideas and knowledge with the family. Thank you for sharing. Happy Hubbing! :)

    • ZIa Ahmed khan profile image

      Dr. Zia Ahmed 

      7 years ago from Kuwait

      Nice Hub, On every weekend I make different food. This is what makes me happy, when I make food and my family and friends enjoy it. Nice Hub.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Hi Victoria!

      There are so many variations of chili and to be honest I never make mine the same way twice. The recipe above is my most common variation. I do like to use a can of chili as a base. Sometimes I'll mix it with the spices and then pour it over the meat mixture. Thanks for stopping by and for bookmarking! :)

    • Victoria Lynn profile image

      Victoria Lynn 

      7 years ago from Arkansas, USA

      Yummy! I love chili and like to try different ways to make it. The idea of starting with a can of chili is interesting, as well as adding beef broth. I like the spices you mention, too. Definitely bookmarking this one! yummy!

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      LLWoodward - I'm all for versatility! :)

      Sinea Pies - Strategy is my middle name - lol. It DOES make a great base :)

      jeyaramd - Comfort food is especially good during the winter months. Wings sound good too! Glad to share the recipe with you.

      kschimmel - You know, I often change my recipes as well. I'm not afraid to mix things up and improvise in the kitchen - wonder if my hubby is afraid though? :)

      rai2722 - glad to share! Thanks for reading :)

    • rai2722 profile image


      7 years ago

      thanks for sharing the recipe. It will come in handy for anyone who loves chili!

    • kschimmel profile image

      Kimberly Schimmel 

      7 years ago from North Carolina, USA

      I love chili--never make it exactly the same way twice!

    • jeyaramd profile image


      7 years ago from Mississauga, Ontario

      Chilli is great comfort food. There is nothing like homemade chilli. Chilli with chicken wings would be a great combo as well. Thanks for the recipe.

    • Sinea Pies profile image

      Sinea Pies 

      7 years ago from Northeastern United States

      Hormel Chili DOES make a good base. Great strategy, Missolive!

    • L.L. Woodard profile image

      L.L. Woodard 

      7 years ago from Oklahoma City

      Thanks for another take on chili. There are so many ways it can be made that there has to be a recipe for every taste. This one looks very versatile.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      It is actually pretty easy Vinaya - I'm sure you could make this :)

      I've been tempted to make another batch soon.

    • Vinaya Ghimire profile image

      Vinaya Ghimire 

      7 years ago from Nepal

      I'm not a great cook but this looks easy to prepare.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Thank you for reading and commenting. I'm actually craving chili now! lol

      uniquearticlesbuz - spicy is good sometimes! ;) Thank you for the vote up.

      Beth Pipe - I LOVE chili this time of year. It's actually easy to make and a great weekend meal as well.

      celebrite - Yummy for my Tummy! He he - glad I inspired you to cook up a batch.

    • celebritie profile image


      7 years ago

      yum yummy, I can't wait to make some homemade chili for dinner. Your hub is making me hungry. LOL

    • Beth Pipe profile image

      Beth Pipe 

      7 years ago from Cumbria, UK

      Oooohhh - I love a good chilli - and perfect weather for it too!

    • uniquearticlesbuz profile image


      7 years ago from USA

      Thanks for sharing delicious hub ya its very spicy hub. Vote up dear

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      twodawgs - Food Network's Sandra Lee is known for her semi-homeade meals. Glad you agree it's ok. I even go with prepared spaghetti sauce whenever I make my own. I simply use the bottled sauce as a base and then add all my goodies to that. I'm sure there are a few Italian cooks cringing at that one - sorry! Glad you stopped by twodawgs :)

      wanzulfikri - The nice thing about this recipe is you can spice to your own taste.

      Fact - did you know that dairy helps curb the spiciness? If you ate something that was too hot you could try some sour cream - it neutralizes the heat/spice

    • wanzulfikri profile image


      7 years ago from Malaysia

      Spicy! I love spicy food but if it's too spicy, I'll probably hate it hehe

    • profile image


      7 years ago

      In regards to the use of prepared chili in your recipe, I see nothing wrong with that at all. I have a lot of recipes that start with something prepared, then embellish it with additional ingredients. Seems to me I recall there was a real craze for that approach back in the 90's.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      yummy! Glad to hear you have been inspired - ENJOY!

    • fpherj48 profile image


      7 years ago from Beautiful Upstate New York

      mmmmmmm CHILI!! Who doesn't love chili? Even my "fussy-eater" grandson likes chili. The recipe makes me drool just reading it. Since it's cold where I am...this week I'm making your chili! Thanks! My whole family thanks you!

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      7 years ago from Texas

      Aeron Wright - looking forward to hear how the recipe works out

      AUPADHYAY - wow - you made my mouth water just reading your comment! :) Thanks for voting!

      lavender3957 - this weekend would be a perfect time for this recipe. Many of have had cold fronts blow in today, which is why I decided to share this hub this morning. Hope you were able to make this for dinner. And in front of a warm fireplace at that - AWESOME! Thank you for commenting :)

    • profile image


      7 years ago

      Now I am so hungry. I am going to the store and buy the ingredients to make some for supper tonight. That sounds so good right now with the chilly winds. Sitting in front of my fireplace eating chili is a great idea. Thanks for sharing.

    • AUPADHYAY profile image



      Yam Yam yammy, I can't wait it more. A mouth watering one. Voted it

    • Aeron Wright profile image

      Aeron Wright 

      8 years ago

      Thanks missolive for the reply, hmm, it sounds great to try on chicken or even turkey with this chili recipe! Will definitely try out this soon, thanks for the sharing:)

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      8 years ago from Texas

      Hi Aeron - great question. A friend of mine makes her chili from ground chicken and turkey instead. This would be a great alternative for those staying away from beef. I believe I have even seen a chili base made with turkey.

      Thank you for stopping by and thanks for the comment/question.

    • Aeron Wright profile image

      Aeron Wright 

      8 years ago

      Great hub, I love chili too! It is really a great and hot add on to the flavor of the foods. Any idea if this recipe were to cook with chicken drumstick instead of sirloin?

    • profile image


      8 years ago

      Great hub. Voted up.

      By the way, as to the "base" in your recipe - there is no cheating in cooking. :)

    • profile image

      Jim Hickey 

      8 years ago

      Fantastic Hub and just what the Dr. ordered since I am going to try and make a batch of chili this weekend :)

      Thank you lass for sharing these this insight!

      Best always,

      Jim H.

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      8 years ago from Texas

      with chili - the longer the better, yes. However, whenever I am truly pressed for time (which is often) I will prepare the meat in a pressure cooker first and then finish everything off in a stockpot or slow-cooker. (sssshhhhhh don't tell) :)

    • glassvisage profile image


      8 years ago from Northern California

      Great Hub! So how long does it take to cook chili? 1 hour to simmer? I guess the longer the better?

    • Stephanie Henkel profile image

      Stephanie Henkel 

      8 years ago from USA

      I love to make chili on cool fall or winter weekends! There's nothing like a pot of something tasty simmering in the kitchen to make a home feel welcoming. Your chii recipe sounds great!

    • missolive profile imageAUTHOR

      Marisa Hammond Olivares 

      8 years ago from Texas

      Hi applecsmith! I'm glad you stopped by. Many Hubs in the last few days have talked about Autumn, Fall and Halloween. I'm anxious to feel a crisp breeze in the air. I enjoyed writing the Hub and am pleased to hear that you bookmarked it. - yes, my mouth was watering as well. :)

    • applecsmith profile image

      Carrie Smith 

      8 years ago from Dallas, Texas

      Oh gosh, I absolutely LOVE chili! Especially since the season is changing. This recipe looks delicious, my mouth is watering. I'm bookmarking for future reference.

      Thanks for sharing.

    • Rosemay50 profile image

      Rosemary Sadler 

      8 years ago from Hawkes Bay - NewZealand

      My partner would love this, must try this recipe

    • carcro profile image

      Paul Cronin 

      8 years ago from Winnipeg

      Oh man I love chili, looks absolutely delicious, will definitely add this to my chili recipe section. Thanks for sharing!

    • moiragallaga profile image

      Moira Garcia Gallaga 

      8 years ago from Lisbon, Portugal

      Welcome to Hub Pages Missolive! My husband and our son both love chili, we should try your recipe out. The Chili con Queso looks very interesting.


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