Go Back

Classic Chili Con Carne

This 1905 chili con carne is a rustic and hearty stew that connects us directly to the early days of American chili culture. With beef, onions, potatoes, and tomatoes simmered in chili powder and thickened with a simple flour slurry, it’s both filling and straightforward. While the original recipe from the Los Angeles Times Cook Book did not include beans, I’ve added them here for extra texture and protein. The result is a dish that feels like autumn in a bowl—warm, comforting, and perfect for football season or crisp evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes

Jump To

IngredientsMethodVideoNotes

Ingredients
  

  • 1 pound ground beef
  • 2 small onions chopped
  • 2 medium potatoes peeled and diced
  • 2 ripe tomatoes chopped (or ½ can diced tomatoes)
  • 1 can 15 oz kidney beans, drained and rinsed (optional as original recipe omitted beans)
  • 3 pints water about 6 cups
  • 1 tablespoon chili powder add more to taste
  • 1 tablespoon flour for thickening
  • 2 tablespoons neutral oil or beef drippings
  • Salt and pepper to taste
  • Optional garnishes cheese, sour cream, green onions

Instructions
 

  1. Cook the beef and onions: In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef and onions, cooking until the beef is browned and the onions softened, about 8 minutes. Drain excess fat if needed.
  2. Add vegetables and water: Stir in the diced potatoes and tomatoes. Pour in the water and bring to a boil. Reduce the heat and simmer for 20–25 minutes, until the potatoes are tender.
  3. Season and add beans: Stir in the chili powder, salt, and pepper. Add the beans and continue simmering for another 15–20 minutes to meld the flavors.
  4. Thicken the chili: In a small bowl, whisk the flour with a few spoonfuls of hot broth until smooth. Stir the slurry back into the pot and cook for 5 more minutes, until slightly thickened.
  5. Serve hot: Ladle into bowls and serve with crackers, cornbread, or biscuits. Garnish with cheese, sour cream, and chives if desired.

Video

Notes

  • Beans vs. No Beans: The earliest chilis did not include beans, but adding them helps stretch the meal and provides additional protein. Feel free to omit them if you want to stay closer to the 1905 version.
 
  • Potatoes for Heft: Unlike modern smooth-textured chilis, this version keeps diced potatoes, giving it a rustic and hearty feel. They absorb the chili flavor beautifully.
 
  • Adjusting Spice: The recipe calls for just one tablespoon of chili powder, but you can easily double it if you prefer a stronger kick. Early chilis were often spicier depending on the availability of peppers.