Chili con carne, meaning “chili with meat” in Spanish, is a dish that has captured the hearts and taste buds of food lovers around the world. Traditionally made with ground or chopped beef, chili peppers, and an assortment of seasonings, this hearty stew has a rich history that dates back to the early Spanish settlers and cowboys of the American Southwest.
The origins of chili con carne are often debated, but its roots are firmly planted in the Tex-Mex culinary tradition. Some food historians believe that the dish was inspired by Mexican cuisine, while others credit Spanish settlers in Texas with its creation. The first recorded mention of chili con carne dates back to the 17th century when Spanish missionaries in Texas documented a dish containing meat, chili peppers, and spices.
By the 1800s, chili had become a staple food among cowboys and frontiersmen traveling through Texas. It was affordable, easy to prepare, and could be made in large quantities. Chili was particularly popular among the “Chili Queens” of San Antonio—women who sold steaming bowls of chili to hungry locals and visitors in plazas and marketplaces.
In 1893, chili con carne gained widespread popularity when it was introduced at the World’s Columbian Exposition in Chicago. The dish became a national sensation, and soon chili parlors began popping up across the United States, particularly in the Midwest and the South.
Over time, different regions put their own spin on chili con carne. Texans preferred a meaty, chili-forward version without beans, while other parts of the U.S. embraced the addition of beans, tomatoes, and a variety of spices. Today, chili con carne remains a comfort food favorite, enjoyed in homes, diners, and even competitive cook-offs.
While canned chili offers convenience, it often lacks the depth of flavor that comes from a slow-simmered homemade version. Our Homemade Chili Con Carne recipe is perfect for those who want a quick yet flavorful version of this classic dish. Using ground beef (or even turkey for a lighter option), bold spices like cumin and cayenne, and a combination of chili-ready diced tomatoes and salsa, this dish comes together in just 45 minutes in a skillet.
For those who prefer a deeper, richer flavor, cooking the chili in a slow cooker allows the ingredients to meld together over time, resulting in a more developed taste. Pair it with traditional garnishes like shredded cheese, chopped onions, or jalapeño peppers, and serve it alongside corn muffins or grilled cheese sandwiches for a complete meal.
Whether you’re seeking warmth on a cold day or serving up a crowd-pleasing dish, chili con carne is an enduring favorite. From its humble Texan roots to its status as a beloved comfort food, this dish continues to bring people together. Prepare a batch at home, and you’ll quickly see why homemade is always better than store-bought.
Homemade Chili Con Carne
Ingredients
1 pound ground beef (minced beef) - you could use ground turkey
1 medium yellow onion
1 tablespoon chili powder (chilli powder in British English)
¾ teaspoon garlic - minced
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
½ teaspoon cumin- 1 teaspoon celery salt
1 teaspoon salt - optional
½ cup salsa
16 ounce pinto beans - chili beans- 14 ounce can of diced chili ready tomatoes - or use plain diced tomatoes and increase salsa to 3/4 cup
Instructions
- Peel and chop the onion. Crumble lean ground beef or turkey into a large skillet.
- Add the chopped onion and cook over medium heat, frequently stirring, until the onion is tender and the meat is light brown.
- Pour the cooked mixture into a large colander to drain all liquid. Return the meat and onion mixture to the skillet.
- Stir in the spices, salsa, chili beans, and tomatoes. Bring to a slow boil over medium heat. Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- Serve immediately or store in a covered large container in the refrigerator until it is ready to eat.
