This chili con carne con bean recipe is not only delicious, but also flexible. This is because you can add or swap some of the ingredients. We love served with these homemade tortilla chips or toast with melted cheese.

This recipe is flexible. In fact, you can change some of the ingredients if you want something different.

I use a variety of different beans. Some of my favorites are pinto beans, chiles, white beans, and black beans. You can even add more than one type if you want.

Sometimes I use ground turkey instead of ground beef. It doesn’t matter as long as you and your family enjoy it.

Chili con carne (and beans if you want them)

Of course, you’ll need certain elements to call it chili con carne. But you can adjust many of the ingredients to suit your personal taste.

This slow cooker chili pepper

with beans can also be made in an instant pot or in a soup pot on top of the stove

.

I just had time in the morning to make it in the slow cooker. Also, I enjoy the taste of Crock Pot pepper because the flavors melt as it cooks all day.

If you use an instant cooker, cook under full pressure for about 30 minutes and let it loosen on its own. When I’m pressed for time, that’s how I cook it.

On top of the stove, cook it for at least a couple of hours. It’s also a good idea to remove it from time to time to prevent it from burning at the bottom of the pot. I only do it on the stove when I’ll be home while it’s cooking. And I especially like cooking it in my Dutch oven.

Chili Con Carne Ingredients

The most

basic ingredients for this traditional chili include ground beef (with meat), tomato sauce, and chili powder (or fresh chiles that consume longer).

Other ingredients I typically include are diced onions, diced peppers, beans, diced canned tomatoes, and cinnamon

.

Basically, you can use any type of beans for chili con carne.

I usually prefer red beans or pinto beans. But it’s totally up to you and your personal preferences.

I also like black beans when I’m in the mood for something a little different.

Then comes cinnamon. Yes, I actually put cinnamon in the chili because it adds more depth to the flavor.

You don’t have to add it, but try it. I bet you’ll start using it once you do. Most people will detect something different, but unless they see you add it, they won’t know what it is.

You can add more salt, but I don’t think you need it. However, this is your chili, so do it as you like.

I’m a big believer in taking a recipe and changing things to make it your own. But I’m never afraid of failure in the kitchen because that often leads to new discoveries.

If you think something might be good, try it in a small amount if you’re worried about wasting food. Then expand the recipe if you like it.

My mother liked a thinner consistency to her chili, so she added beef broth. If you want to try this, start with half a cup of broth and add more later if desired.

I have also added sun-dried tomatoes. You can cut them very small, and they are stuffed while cooking with the chili.

Most of the time, I add garlic. However, he was out of it, so I left him out. I have to admit it’s much better with garlic because that simple ingredient adds depth to the flavor.

For exact measurements of each ingredient and complete instructions, go to the recipe card at the bottom of the page. You can even print the card by clicking the “print” button.

How to Make Chili Con Carne with Beans in a Slow Cooker

First, brown the ground beef (or ground turkey). I use a hamburger chopper to make the job easier. However, if you don’t have one, a fork or spoon will work.

Drain the golden ground beef and pour it into the slow cooker.

If you use a low-fat ground beef, you probably won’t have to drain it.

Next, you need to sauté the onions and peppers until tender.

Add them to ground beef.

Pour in one or two cans of drained beans or chili peppers.

I usually don’t scramble it at this point, but it’s okay if you do.

Then add the tomato sauce and diced tomatoes.

If you don’t have diced tomatoes, you can add more tomato sauce.

Next, sprinkle the chili powder.

I’m guilty of being a bit heavy with chili powder. So if you like extra hot chili, add as much as you want.

Or if it’s the heat you want,

look for cayenne. That’s good too!

If you want to add

cinnamon, do it now

.

I like this one because it adds a richness

to the flavor.

Finally, add a cup of

water.

If you want to thicken the chili, you can beat some finely ground cornmeal in the water

.

Stir quickly and put the lid on the pot.

Turn on the slow cooker at low heat and continue with your Matters during the day.

Your chili will be ready to eat in 4 hours, but you can cook it longer if you want

.

That’s part of the beauty of a slow cooker. In fact, it’s probably best if you cook it for 6 hours.

I like to eat my chili con carne topped with sour cream, plain yogurt, cheese or nothing. In other words, this chili is delicious, no matter how you eat it.

Chili Con Carne en la estufa

If you prefer to cook your chili on the stove, that’s fine. Use the same ingredients listed in this recipe for the same results.

You can cook it in a Dutch oven or in your favorite soup pot. I love my Dutch oven because it keeps the heat longer. Plus, it’s pretty, so I can place it on a trivet in the center of the table and let everyone serve themselves.

When using a Dutch oven, cook over medium heat, stirring occasionally, until the chili comes to a boil. Then lower it to a simmer, put on the lid and let it simmer for at least an hour.

What to serve with Chili Con Carne Chili

con carne is delicious to eat alone. But if it’s a main meal of the day, serve it with a delicious and nutritious tomato and cucumber and corn salad.

Or you can enjoy this bacon and lettuce and tomato salad. This is certainly the old-school flavor that will take you back to a happy time.

For anyone who likes extra nutrition, make this delicious broccoli salad. In addition to being good for you, it adds color and lots of delicious flavor to your dinner.

I often serve tortilla chips, but I also like this southern-style cornbread with my chili.

Another type of bread I enjoy with chili is this easy cloud bread. It is light, fluffy and naturally gluten-free.

When you want to make your chili dinner very special, serve some of this homemade butter to accompany the bread. It’s so easy the way I do it, but it adds an extra nice touch to the food.

More recipes

If you like

to eat chili, then you’ll probably like my Instant Pot turkey chili. You can also cook this on the stove or in a slow cooker.

Another chili-flavored meal we enjoyed is this sweet chicken with slow cooker chili. It has a wonderful balance of sweet and spicy.

I also enjoy this pan of chili cornbread from the Back to My Southern Roots blog. It is a hearty meal that can serve quite a few people.

Most of the time I serve chili with corn tortilla chips. However, I also use these almond flour tortillas which are good. Plus, they don’t contain gluten!

Delicious

desserts

We love a wide variety of desserts in our house. I usually choose something that goes with whatever the main part of the meal is. For chili, I like to finish with a fruity dessert.

Here are some of our favorites:

To balance the spiciness of this chili, try one of these fruit and yogurt parfaits. It provides a perfect ending to a chilli dinner with fresh and refreshing flavor.

These lemon bars only have a few ingredients, and they’re super easy to prepare in a matter of minutes. Oh, and they’re super delicious!

Another fruity dessert that is good after eating chili is this pineapple pie upside down. I like to make it in my rice cooker because it’s quick and easy.

I also like this delicious pineapple pie. In fact, it’s become one of my most popular dessert recipes, and people have told me their family loves it!

We also enjoyed this light and delicious 3-ingredient chocolate cake. It does not contain a speck of flour, so it is naturally gluten-free.

This recipe is shared on Full Plate Thursday, Meal Plan Monday and Weekend Potluck.

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