Chili Con Carne
Chili Con Carne is a medium Tex-Mex recipe that serves 4. 500 calories per serving. Recipe by KQED on YouTube.
Prep: 25 min | Cook: 3 hrs | Total: 3 hrs 40 min
Cost: $10.80 total, $2.70 per serving
Ingredients
- 0.5 pound Ground Beef (lean, 80/20)
- 4 slice Bacon (cut into large pieces)
- 0.5 pound Dry Red Kidney Beans (about 1.5 cups dry; optional overnight soak)
- 4 cup Water (cold water)
- 1.5 teaspoon Salt (kosher or sea salt)
- 1.5 teaspoon Chili Powder (mild)
- 0.5 teaspoon Ground Coriander
- 0.5 teaspoon Ground Cumin
- 1 large Large Onion (about 10 oz, diced)
- 0.75 cup Celery (chopped)
- 5 clove Garlic (large, coarsely chopped)
- 3 tablespoon Jalapeño Pepper (fresh, seeded if less heat desired, coarsely chopped)
- 0.25 cup Frozen Cilantro Stems (crumbled while frozen)
- 1 cup Red Salsa (jarred or fresh)
- 1 cup Sharp Cheddar Cheese (shredded, for topping)
Instructions
Prepare Beans and Meats
Rinse the dry red beans under cold water, cut the bacon into large pieces, and set the ground beef aside.
Time: PT10M
Combine Ingredients and Bring to Boil
Place the beans, ground beef, bacon, 4 cups cold water, salt, chili powder, coriander, and cumin in the large pot. Stir and bring to a boil over medium‑high heat.
Time: PT10M
First Simmer
Reduce heat to low, cover the pot, and let the mixture simmer gently for 1 hour 30 minutes, stirring occasionally and checking that the liquid hasn’t evaporated.
Time: PT1H30M
Prep the Vegetables
While the beans simmer, dice the onion and celery, coarsely chop the garlic, jalapeño, and measure out the frozen cilantro stems.
Time: PT15M
Add Vegetables and Salsa
After the first 1 ½ hours, add the onion, celery, garlic, jalapeño, cilantro stems, and red salsa to the pot. Stir to combine.
Time: PT5M
Second Simmer
Continue to simmer on low heat, covered, for another 1 hour 30 minutes, or until the beans are tender.
Time: PT1H30M
Final Seasoning Check
Taste the chili and adjust salt, pepper, or extra chili powder as desired.
Time: PT5M
Serve
Ladle the hot chili into warmed tortillas or crisp iceberg lettuce leaves. Top with shredded sharp cheddar, a sprinkle of minced onion, and fresh cilantro if desired.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 25 g
- Fiber
- 8 g
Dietary info: Contains meat, Gluten‑Free (without tortillas), High‑Protein, Low‑Carb (if no tortillas)
Allergens: Dairy, Gluten (if served with tortillas)
Ingredient Substitutions
- Instead of Ground Beef: ground turkey, ground pork
- Instead of Bacon: pancetta, turkey bacon
- Instead of Dry Red Kidney Beans: pinto beans, black beans
- Instead of Large Onion: shallot
- Instead of Celery: carrot
- Instead of Jalapeño Pepper: serrano pepper
- Instead of Frozen Cilantro Stems: fresh cilantro leaves
- Instead of Red Salsa: diced tomatoes with chili flakes
- Instead of Sharp Cheddar Cheese: Monterey Jack, Pepper Jack
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Ladle or Large Spoon
- Colander
- Pressure Cooker (optional) (optional)
Critical Steps — Do Not Skip
- Step 2 – Bring the mixture to a boil with cold water to keep beans firm.
- Step 3 – Simmer covered for 1½ hours to begin softening the beans.
- Step 5 – Add vegetables and salsa after the first simmer for fresh flavor.
- Step 6 – Continue simmering until beans are fully tender (another 1½ hours).
Chef Tips from the Video
- Start beans in cold water; boiling them first makes the skins tough.
- Using frozen cilantro stems gives a burst of herb flavor without extra prep.
- Add the salsa later to keep its bright tomato flavor from cooking down.
Troubleshooting
Beans are still hard after the second simmer.
Add ½ cup more water, cover, and continue simmering, checking every 15 minutes until tender.
Chili is too thick.
Stir in a little warm water or broth, ¼ cup at a time, until desired consistency is reached.
Chili is overly salty.
Add an extra cup of water or unsalted beans, then simmer a few minutes to balance the flavor.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- The chili tastes even better the next day; refrigerate and reheat gently.
- Portion and freeze for quick meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of Chili with Red Beans in Tex-Mex cuisine?
Red bean chili blends the classic Texas chili, which traditionally uses only meat, with the Mexican love of beans. The combination reflects the borderland culinary exchange where beans add heartiness and protein, making it a staple comfort dish for family gatherings and casual meals.
What are the traditional regional variations of bean chili in Texas and northern Mexico?
In Texas, chili often omits beans, focusing on beef and chilies, while northern Mexican versions regularly include pinto or red beans, add tomatillos, and use fresh cilantro. Some regions add chocolate or cinnamon for depth, but Jacques Pepin’s version stays true to a straightforward, smoky bean‑and‑meat profile.
How is Chili with Red Beans traditionally served in Tex-Mex culture?
It is commonly ladled over warm corn or flour tortillas, or spooned into crisp iceberg lettuce leaves for a low‑carb option. Toppings such as shredded sharp cheddar, diced onion, and fresh cilantro are standard, adding texture and brightness.
What occasions or celebrations is Chili with Red Beans traditionally associated with in Tex-Mex cuisine?
Bean chili is a popular dish for casual gatherings, game‑day parties, and family Sunday lunches. Its one‑pot nature makes it ideal for feeding a crowd, and it’s often served at outdoor barbecues and community potlucks.
What authentic ingredients are essential for a traditional Tex-Mex Chili with Red Beans, and what are acceptable substitutes?
Key ingredients include dry red kidney beans, ground beef, bacon, chili powder, cumin, coriander, and red salsa. Substitutes can be ground turkey for the beef, pancetta for bacon, and pinto or black beans instead of kidney beans, while preserving the overall flavor profile.
What other Tex-Mex dishes pair well with Chili with Red Beans?
Serve the chili alongside Mexican rice, cornbread, guacamole, or a simple side of grilled corn. A cool cucumber‑lime salad or a dollop of sour cream also balances the heat nicely.
What are the most common mistakes to avoid when making Chili with Red Beans?
Common errors include starting beans in boiling water (which toughens them), under‑cooking the beans (risking toxin exposure), and adding all vegetables at the beginning, which can make them mushy. Follow the staged addition of veggies and start beans in cold water for best results.
Why does this Chili with Red Beans recipe add the vegetables after the first 1½ hours of cooking?
Adding the onion, celery, garlic, jalapeño, and cilantro later preserves their fresh flavor and texture. If cooked for the full three hours, they would become overly soft and lose their bright, aromatic qualities.
Can I make Chili with Red Beans ahead of time and how should I store it?
Yes, the chili improves after a night in the refrigerator. Store it in an airtight container for up to four days, or freeze in portion‑size bags for up to three months. Reheat gently on the stove, adding a splash of water if it has thickened.
What does the YouTube channel KQED specialize in?
The YouTube channel KQED focuses on public‑media cooking content, featuring chefs like Jacques Pepin who demonstrate classic and contemporary American and international recipes with clear, step‑by‑step instruction.
How does the YouTube channel KQED's approach to Tex-Mex cooking differ from other cooking channels?
KQED emphasizes educational storytelling and cultural context, often pairing recipes with historical background. Their videos prioritize technique clarity and ingredient sourcing, whereas many other channels focus primarily on speed or visual flair.
Last updated: September 1, 2026
