Chili Con Carne Recipe
This old-fashioned Chili Con Carne is built for feeding a crowd—ground beef, tomatoes, kidney beans, and chili powder simmered into a rich, hearty pot of chili.
It’s a large-batch recipe (about 24 servings) that reheats beautifully, making it ideal for parties, church dinners, and game-day gatherings.
Chili Con Carne
Ingredients
- 8 lb ground beef
- 8 cups chopped onions
- 8 cans tomatoes (1 lb 12 oz each)
- 8 cans kidney beans (1 lb each), drained (reserve liquid)
- 2 (15 oz) cans tomato sauce
- 1/4 cup sugar
- 6 tablespoons chili powder
- 8 tablespoons flour
- 1 1/2 cups water
- 3 tablespoons salt
Instructions
- Brown ground beef with onions in a large heavy kettle until the meat is browned and onions are tender.
- Stir in tomatoes, reserved bean liquid, tomato sauce, sugar, chili powder, and salt. Simmer uncovered.
- Mix flour with water until smooth; stir into chili and cook slowly about 45 minutes.
- Add kidney beans and simmer uncovered about 15 minutes, stirring occasionally, until desired thickness.
- Total cook time: about 1 hour
- Equipment: large kettle
- Servings: 24 (about 1 1/2 cups each)
Chili Con Carne FAQ
How many servings does this recipe make?
This is a large-batch chili that makes about 24 servings (about 1 1/2 cups per serving).
Can I make this chili ahead of time?
Yes—chili often tastes even better the next day. Cool, refrigerate, then reheat gently.
How do I thicken chili if it seems too thin?
Simmer uncovered longer, stirring occasionally. This recipe also uses a flour-and-water paste to help thicken.
Can I scale this recipe down?
Yes. You can halve or quarter the ingredients for a smaller batch—keep simmering times similar and cook until thickened.