Two-Bean Chili Con Carne Recipe

Two-Bean Chili Con Carne | All that's Jas

This classic Mexican chili con carne made with ground beef, spices, and vegetables including onions, peppers, garlic, two kinds of beans and corn, has a rich savory flavor that is comforting and filling.

 

This classic Mexican chili con carne made with ground beef, spices, and vegetables has a rich savory flavor that is comforting and filling. | All that's Jas | #chili #beef #beans #chiliconcarne #homemade #fromscratch #vegetables #best #recipes #comfortfood #worldcuisine #corcarne #stovetop #classic #awardwinning #withcorn #dutchoven #andcornbread #pepper #allthatsjas

 

If a big pot of piping hot chili isn’t at the top of your winter menu, you either:

  1. Don’t live in a cold enough place
  2. Don’t enjoy having your soul warmed and uplifted by this mess of goodness

 

Chili con Carne is one of my favorite hearty meals. There are endless ways to make it and you customize just about any component to match or taste or to simply switch things up each time. You’ve got your base, your spices, your toppings, and whatever you like on the side to help you scoop it up. The possibilities of combinations are endless!

 

What to add to Chili?

 

I am a strong believer that the more colors in your pot of chili, the better. I make my chili with ground beef, black and kidney beans, as well as dark green Anaheim peppers, green peppers, onion, garlic, and corn. That’s a whole lot of colors, flavors, and textures! No wonder Mexican cuisine is so popular!

 

Not to mention a nice blend of spices, including red pepper flakes, to give your chili some attitude and heat. Rest assured, I have tested, adjusted, and retested the balance of each spice and aromatic in this chili recipe to create the most amazing tasting chili you will ever try (not to toot my own horn).

 

WHAT IS CHILI CON CARNE?

 

Chili or Chilli con Carne is a spicy stew containing meat (usually beef), tomatoes, beans, some kind of chili peppers and seasonings.

 

I can never order chili from a restaurant. Chili, to me, needs to be homemade because, well it’s such a homey dish! Plus, I found my perfect combination of ingredients to make it ever so slightly unique and absolutely to die for. Chili from scratch will always be the way to go.

 

TWO-BEAN CHILI CON CARNE

This award-winning, classic Mexican two-bean #chili with beef, aka chili con carne #recipe is comforting and filling! #chiliconcarne #stew #Mexican Click To Tweet

 

Delicious recipe for Mexican two-bean chili con carne

 

How Do You Like Your Chili?

 

There are many people who prefer their chili a very specific way. A friend of mine loves hers with ground turkey, extra bell pepper and topped with sliced jalapenos. My daughter tops hers with some sour cream (as she does with every other dish). My SOL passionately hates beans, so his mother always makes a batch without them – basically ground beef in chili sauce.

 

Some people like to eat their chili with just a spoon, but we real foodies know that the best way to eat food is using more food. Chili has many different great options to be cradled in before being gobbled up in your mouth. You can use saltine crackers, tortilla chips, corn chips, and toast; all of which add a little bit of a crunch to this hot glob of goodness.

 

My personal preference? Cornbread. Trust me when I say that a hearty, spicy, hot bowl of savory chili is dipped into by soft, sweet cornbread, it is a match made in heaven!

 

This is the kind of meal that you look forward to after a long day in the cold, and you can feel the first bite warm up your whole body.

 

Shortly thereafter, you retreat to the couch to remain for the next several hours. Let’s be honest with ourselves, this chili is no light weeknight meal. I should mention, this recipe won a chili cook-off a decade and a half ago at my old job. It was entered by a coworker Tom, and even though I made adjustments by adding the black beans and corn, I still refer to it as “Tom’s Chili”.

 

HOW DO YOU MAKE TWO-BEAN CHILI CON CARNE?

 

This award-winning two bean chili con carne takes a few steps to make but it yields the most delicious, satisfying, heart-comforting soup. Here’s what you need to do:

 

  1. Chop up all your vegetables and sauté in butter until soft, about 15 minutes.
  2. Add beef broth and simmer for another 15 minutes.
  3. Brown the ground beef with cumin, chili powder, garlic powder, salt, and pepper. Add to the vegetable and broth mixture.
  4. Pour in tomato juice and stir to mix. Add the beans, corn, and spices for the sauce. Stir well.
  5. Cook covered for 30 minutes, stirring often.

 

Enjoy your hearty, rich bowl of two-bean chili topped with cheddar cheese and garnished with parsley. Serve with cornbread or corn muffins for the ultimate experience!

 

Bowls of chili con carne, a comforting Mexican dish.

 

TWO-BEAN CHILI CON CARNE RECIPE NOTES

 

· To Prepare Ahead of Time 

Chop up your vegetables and store refrigerated in an airtight container for up to 24 hours. Mix the spices for the vegetable sauce and the beef mixture and keep separate (flavors will be more even when spices are mixed together before adding to chili).

Store the mixture in a dry place in a spice jar or a container with a lid. You can make extra batches and keep for up to 6 months so you always have it handy for a quick weeknight chili dinner. Brown the beef a day ahead and store in the refrigerator until ready to use.

 

· For Richer Chili 

Cook 30 minutes longer and allow resting for an additional 30 minutes with no heat. The flavors will intensify. Adjust the heat by reducing or adding more red pepper flakes. Also, chili always tastes better the next day.

 

· Anaheim Pepper Substitute 

Anaheim peppers are usually mild but can really vary in heat based on where they were grown. Taste-test the peppers before adding to your chili. If you can’t find the Anaheim peppers, Poblano peppers are a good substitute or just add another green bell pepper instead.

 

· Variations 

You can omit the corn if you prefer. Use two cans of red kidney beans or a can of chili beans instead of black beans. Add a cup of shredded cheddar to the hot chili when it’s finished cooking.

Try crumbling cornbread on the bottom of your bowl and topping with chili. It also works with cooked rice. Add crushed corn chips to your bowl for a crunch. Top your chili bowl with a dollop of sour cream. Sprinkle with chopped cilantro.

 

So you know what they say, you can tell a lot about a person by how they prefer their chili.  If that’s true, then you are about to tell that I am a genius. No joke! I like to dress up my chili with all those toppings. The more the merrier! What’s your favorite chili recipe?

 

Two-Bean Chili Con Carne | allthatsjas.com

 

IF YOU LIKE THIS CHILI CON CARNE RECIPE, TRY THESE MEXICAN RECIPES: 

· MEXICAN HOMEMADE CHICKEN TORTILLA SOUP

· SOPA DE POLLO – GLUTEN FREE MEXICAN CHICKEN SOUP

· HOMEMADE CHIPOTLE BURRITO BOWL

· STEAK AND MUSHROOM MINI QUESADILLAS

 

Chili cone carne with beef and two kinds of beef.

 

PRODUCTS USED FOR THIS RECIPE:

 

These are all affiliate links for Amazon but you can find them at a store too. Amazon is just easiest.  Click here to read my full disclosure policy.

 

Cast Iron Skillet

The only complaint I have about my cast iron skillet is that I didn’t purchase it earlier. I’ve tried many fancy and non-stick skillets before deciding to invest in a cast iron one (which isn’t even expensive!). The food just tastes better made in a heavy, durable cast iron dish. I now also own smaller set for individual breakfast frittatas.

 

Cast Iron Dutch Oven

After my first experience cooking in cast iron cookware, I also got two Dutch ovens. This 5-quart one (also used in okra recipe) and a 2-quart enameled one that I use often, even to bake bread. You will love them both!

 

Mexican chili with beef, beans, and corn.

 

Two-Bean Chili Con Carne | allthatsjas.com
Print Recipe

Two-Bean Chili Con Carne Recipe

This classic Mexican chili con carne made with ground beef, spices, and vegetables has a rich savory flavor that is comforting and filling.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chili, soup, stew
Servings: 6
Author: Jas

INGREDIENTS:

For the vegetables

  • 1 onion
  • 2 green bell peppers
  • 2 Anaheim peppers
  • 3 medium tomatoes
  • 4 large cloves of garlic
  • 4 tablespoons butter
  • 2 cups beef broth
  • 14 oz. tomato juice fresh or canned
  • 1 can of each red kidney and black beans rinsed
  • 1 can corn rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon of each: cumin Mexican oregano, red pepper flakes
  • 2 teaspoons paprika we like smoked
  • 1 teaspoon salt

For the meat mixture

  • 1 tablespoon oil
  • 2 pounds ground beef
  • 1 teaspoon of each: chili powder garlic powder, cumin, salt, and pepper

DIRECTIONS:

  • Dice the onion, green pepper, and tomatoes. Mince Anaheim peppers and garlic.
  • In a large Dutch oven or stockpot, melt the butter on high heat. Add all the vegetables and season with 1 teaspoon salt (salt helps to speed up the cooking process). Cook for 15 minutes or until most of the butter is cooked away, stirring often.
  • Stir in the beef broth; reduce the heat to medium and simmer for another 15 minutes.
  • Meanwhile, brown the beef in a cast iron or non-stick skillet. Add the spices and mix to combine.
  • Add beef mixture to the pot with vegetables. Pour in tomato juice and stir to mix.
  • Add the beans and corn. Slowly add all vegetable spices, stirring well.
  • Cover and cook chili on medium heat for 30 minutes. If the chili begins to get too thick, add 1/2 cup of water and stir. Serve with cornbread and your favorite toppings!

RECIPE NOTES:

  • To Prepare Ahead of Time - Chop up your vegetables and store refrigerated in an airtight container for up to 24 hours. Mix the spices for the vegetable sauce and the beef mixture and keep separate (flavors will be more even when spices are mixed together before adding to chili). Store the mixture in a dry place in a spice jar or a container with a lid. You can make extra batches and keep for up to 6 months so you always have it handy for a quick weeknight chili dinner. Brown the beef a day ahead and store in the refrigerator until ready to use.
  • For Richer Chili - Cook 30 minutes longer and allow resting for an additional 30 minutes with no heat. The flavors will intensify. Adjust the heat by reducing or adding more red pepper flakes. Also, chili always tastes better the next day.
  • Anaheim Pepper Substitute - Anaheim peppers are usually mild but can really vary in heat based on where they were grown. Taste-test the peppers before adding to your chili. If you can't find the Anaheim peppers, Poblano peppers are a good substitute or just add another green bell pepper instead. 
  • Variations - You can omit the corn if you prefer. Use two cans of red kidney beans or a can of chili beans instead of black beans. Add a cup of shredded cheddar to the hot chili when it's finished cooking. Try crumbling cornbread on the bottom of your bowl and topping with chili. It also works with cooked rice. Add crushed corn chips to your bowl for a crunch. Top your chili bowl with a dollop of sour cream. Sprinkle with chopped cilantro. 
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

 

Featured on The Sway and Create with Joy.

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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18 Comment

  1. Reply
    Ron
    December 29, 2018 at 10:13 am

    Coming from Texas originally, I’ve been eating chili since I was a tot. I think most of us chili lovers all have there favorite ingredients and your recipe hits most of mine with a new idea. I don’t think I’ve ever had corn in chili, but why not. As for the beans, down Texas way you might hear folks say that no self respecting chili would have beans in it. On the side is OK , but to some in the chili not. But, that’s not me I left Texas a long time ago and I love my chili with beans in it. The perfect bowl of chili to me would be a bowl with rice at the bottom, a chili like your on top and homemade flour tortillas on the side. Now, that bowl of chili would have grated cheese, green onion, a few jalapenos and yes a dollop of sour cream. Thanks for sharing Tom’s chili recipe Jas.

    1. Reply
      Jas
      December 29, 2018 at 10:51 am

      To each their own, right? There’s no right or wrong way, just your way. Make it however your heart desires but be open to trying new ways -is what I always preach. First time I had chili with rice at the bottom was shortly after I moved here and someone brought it for lunch to the place I volunteered at. I remember thinking “these Americans are strange” lol, but I tried it anyway and loved it. 😀
      My husband would probably prefer less beans, but hey – he can omit them when he cooks, ha! Happy New Year, Ron!

  2. Reply
    FrugalHausfrau
    December 30, 2018 at 10:44 pm

    Yes, please, Jas! Well it gets cold enough here, minus 60 F in 1996 was our lowest recorded Minnesota temp, but even though it’s a balmy 29 degrees right now I’d still like a bowl, or maybe even two of that glorious chili! I’ll take mine with a little sour cream and cheese, please!

    1. Reply
      Jas
      January 2, 2019 at 5:51 pm

      -60 F? Wow! I’m glad I didn’t live anywhere near there (not even on the same continent) back then. This winter has been odd. In the 20 years that I’ve been living here, this was the first Christmas without snow. But thankfully, chili is good any season. 🙂

      1. Reply
        FrugalHausfrau
        January 2, 2019 at 6:11 pm

        Well, I’m glad you live here now, because I so enjoy your beautiful site, Jas!!! 🙂

        1. Reply
          Jas
          January 3, 2019 at 9:14 am

          Awe, you made my day, Mollie! Thank you so much!!!❤

  3. Reply
    Liz @ spades, spatulas, and spoons
    December 31, 2018 at 6:41 pm

    I love chili in all forms, it’s wonderful cold weather fare. Thank you for bringing it to FF.

    1. Reply
      Jas
      January 2, 2019 at 5:53 pm

      Thank you, Liz! It sure is 😀 Happy 2019!!!

  4. Reply
    Michelle Frank | Flipped-Out Food
    January 3, 2019 at 11:21 am

    1. I CERTAINLY live in a cold enough place (Wisconsin, USA) and 2. OF COURSE I enjoy a warmed, uplifted soul. So bring it on! Your chili certainly looks like a gorgeous bowl of comfort, so I can’t wait to try it!

    1. Reply
      Jas
      January 4, 2019 at 10:16 pm

      Thank you, Michelle! We had 49F today. Certainly too warm for the season, but I’m not complaining. 🙂

  5. Reply
    Corina Blum
    January 3, 2019 at 4:26 pm

    I am happy to eat chilli con carne any way! It’s such a comfort food dish – I just wish my husband liked it as much as the rest of the family. For some reason he doesn’t like any dishes with ground beef in.

    1. Reply
      Jas
      January 4, 2019 at 10:19 pm

      And mine doesn’t like beans much…men. LOL

  6. Reply
    Tonna | Sew Crafty Crochet
    January 4, 2019 at 8:58 pm

    Your chili looks amazing!

    1. Reply
      Jas
      January 4, 2019 at 10:22 pm

      Thank you so much, Tonna!

  7. Reply
    Recipes Made Easy
    January 5, 2019 at 1:23 pm

    Oh my that chilli does look so hearty and good I can almost taste it.

    Happy New Year and thank you for linking to #CookBlogShare.

    1. Reply
      Jas
      January 9, 2019 at 7:41 pm

      So happy you like it! Happy 2019 and thanks for stopping in! xx

  8. Reply
    createwithjoy
    January 10, 2019 at 7:23 pm

    Dear Jas,
    I’ve been loving your recipes for quite awhile – this one is no exception – your photos are gorgeous!
    This week I had the chance to learn more about YOU and you are such an incredible and inspiring woman as well!
    Thanks for joining us each week at Inspire Me Monday and Friendship Friday at Create With Joy.
    CONGRATS – you are this week’s Friend Of The Week and Featured Blogger at Friendship Friday #361 at Create With Joy!
    Enjoy your reign! 🙂

    1. Reply
      Jas
      January 11, 2019 at 8:59 pm

      You’re too kind! You’re tribute left me speechless and I even teared up. Nothing can lift up your spirits quite like reading such a nice testimonial from someone who doesn’t even know you. I sincerely thank you! ❤

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