Name: Ground Beef Chili con Carne
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1.5–2 lbs ground beef 3 Ancho dried chiles 3 New Mexican dried chiles (or Guajillo chiles) 1 onion, finely chopped 4 garlic cloves, minced 3–4 Roma tomatoes 2 chipotles in adobo (optional) 5 cups stock (or soaking liquid from chiles if not bitter) 1.5; tablespoons Mexican oregano ½ teaspoon cumin 1–2 teaspoons salt (plus more to taste) Freshly cracked black pepper, to taste 1–2 cans black beans (15 oz each), drained and rinsed Masa harina or cornstarch slurry for thickening (optional)

Why You’ll Love This Recipe

I love how this chili builds layers of flavor without needing hours of simmering. The combination of dried Ancho and New Mexican chiles gives it a deep, earthy heat, while roasted tomatoes and chipotles bring just the right amount of smokiness. It’s flexible too—sometimes I skip the beans, or use different kinds, and it always turns out great. Whether I’m making it for a cozy night in or a casual get-together, this chili always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 to 2 lbs ground beef
3 Ancho dried chiles
3 New Mexican dried chiles (or Guajillo chiles)
1 onion
4 garlic cloves
3–4 Roma tomatoes
2 chipotles in adobo (optional)
5 cups stock
1.5 tablespoons Mexican oregano
½ teaspoon cumin
1–2 teaspoons salt (plus more to taste)
Freshly cracked black pepper
1–2 cans of black beans (15 oz each), drained and rinsed
Masa harina or cornstarch to thicken (optional)

Directions

I begin by wiping the dried chiles clean, removing the stems and most of the seeds. I roast them at 400°F for 1–2 minutes until fragrant, then soak them in hot water for 20 minutes to rehydrate.
I roast the Roma tomatoes in the oven at 400°F for 20–30 minutes, until slightly blistered and soft.
In a large pot, I brown the ground beef over medium heat with a good pinch of salt. Once fully cooked, I set it aside and optionally drain off some fat.
In the same pot, I sauté a finely chopped onion in a bit more oil until soft, then add minced garlic and cook for another 30 seconds. I scoop half of this onion-garlic mixture into a blender.
I return the beef to the pot and season it with Mexican oregano, cumin, and black pepper. While that simmers, I work on the chile puree.
I drain the soaked chiles (I usually discard the soaking liquid due to bitterness), then blend them with one roasted tomato, two chipotles in adobo (optional), the reserved onion-garlic mix, and 1 cup of stock until smooth.
I add the chile puree to the beef mixture and stir it in well. Then I chop the remaining roasted tomatoes and add them to the pot along with the remaining 4 cups of stock.
I stir in the black beans and let everything simmer. At this point, I taste and adjust seasoning—adding more salt, adobo sauce, or oregano if needed.
If I want a thicker consistency, I mix masa harina with a little cold water and stir it into the chili to thicken. If it’s too thick, I just add more stock.
I serve the chili hot, sometimes with a squeeze of lime, a sprinkle of chopped cilantro, or a dollop of crema. And if I’m feeling extra indulgent, I make a quick cheese quesadilla on the side for dipping.

Servings and timing

This recipe makes enough for 5 generous servings.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I skip the beans entirely for a true Texas-style chili. I also like swapping in pinto or kidney beans for a change. If I want a richer, smokier chili, I add more chipotles in adobo. For milder versions, I reduce the chipotles or use fewer chiles overall. I’ve even made this with ground turkey, and it still came out great. And for a thicker texture, masa harina is a game-changer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it on the stovetop over medium heat with a splash of water or stock if it’s thickened too much. This chili also freezes well—I just portion it into containers and freeze for up to 3 months. It’s one of those dishes that tastes even better the next day.

FAQs

Can I use different types of dried chiles?

Yes, I often swap in Guajillo or Pasilla chiles depending on what I have. The chile combo is very flexible and still delivers great flavor.

How spicy is this chili?

It has a medium heat with a smoky backbone, especially if I include the chipotles. For a milder version, I leave those out or start with just half of one.

Do I have to use beans?

Not at all. I sometimes make it bean-free and just add a bit more beef or vegetables to bulk it up.

What can I use instead of masa harina to thicken?

Cornstarch works too. I just mix it with a little cold water to make a slurry and stir it into the chili near the end of cooking.

Can I make this chili ahead of time?

Yes, and I think it tastes even better the next day after the flavors have had time to meld. It’s perfect for meal prepping or freezing.

Conclusion

This Ground Beef Chili con Carne is bold, deeply flavorful, and totally satisfying. With rich chile flavor and a hearty mix of beef and beans, it’s a dish I love making when I want something warming and filling. Whether I serve it plain or dressed up with toppings, this chili always disappears fast.