Chili Con Carne Recipe

A bowl with white rice, chili topped with sliced red chili peppers, chopped cilantro, and sour cream, served with tortilla chips on the side. A gold spoon and extra tortilla chips are nearby on a white surface.

5 from 4 votes

Easy chili con carne recipe with ground beef, beans, and Tex-Mex spices. Hearty one-pot chili perfect for weeknight dinners.

Prep Time15

Cook Time1 15

Total Time1 30

Course: dinner, lunch, Main Course

Cuisine: American, Tex-Mex

Keyword: comfort food, hearty, one pot, spicy

Servings:

Calories: 383kcal

Ingredients

2 tablespoons Olive oil
1½ pounds Ground beef 80–85% lean works best
1 Onion large, chopped
1 Bell pepper chopped
1 Jalapeño or red chili, chopped (optional)
4 Garlic cloves crushed
3 tablespoons Tomato paste
2 cans Crushed tomatoes
Salt to taste
Black pepper to taste
2 teaspoons Smoked paprika
2 teaspoons Chili powder
2 teaspoons Cumin
2 teaspoon Oregano
1½ cups Beef stoc or water
1 can Red kidney beans drained
2 Bay leaves
2-3 tablespoons Cilantro chopped

US Customary - Metric

Instructions

Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until nicely browned, breaking it apart as it cooks. Once browned, remove the meat from the pot and drain excess fat if needed. Set aside.
Build the Flavor Base: In the same pot, add onion and sauté for 4–5 minutes until softened. Add bell pepper and chili pepper and cook another 3–4 minutes. Stir in garlic and cook for about 30 seconds until fragrant.
Toast the Spices: Return beef to the pot. Add spices, salt, pepper, and tomato paste. Cook for about 2 minutes, stirring constantly, allowing the tomato paste and spices to caramelize slightly. This step adds depth and richness.
Simmer the Chili: Add crushed tomatoes, beef stock, beans, and bay leaves. Bring to a gentle boil. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally, until thickened and flavorful. Add a splash of liquid if it becomes too thick.
Finish & Serve: Remove bay leaves. Stir in chopped parsley or cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.

Video

Notes

Serving ideas:
- Fresh chopped jalapeños
- Sour cream
- Grated cheddar or Monterey Jack cheese
- Tortilla chips or cornbread
- Steamed rice or baked potatoes
Dark chocolate trick: A small square (10–15g) of dark chocolate stirred in during the last 10 minutes adds incredible depth and balances acidity without making it sweet.
Cooking time matters: Chili improves with time. If possible, simmer 1½–2 hours or make it a day ahead,flavors deepen overnight.
Spice control: Adjust chili powder and fresh chili based on heat preference.
Beans or No Beans? In traditional Texas chili, beans are usually considered a no-go. However, for home cooking, beans make the dish more filling, budget-friendly, and nutritious. They add a creamy texture and turn the chili into a complete one-pot meal, and for many people, chili without beans just feels incomplete.
Ground Beef vs. Beef Chunks: Classic Texas-style chili often uses hand-cut beef chuck instead of ground beef, giving the chili a meatier, stew-like texture. Ground beef, however, cooks faster, is more affordable, and makes this recipe perfect for an easy weeknight version without sacrificing flavor.
Dried vs. Fresh Chilis: Traditional chili recipes often use dried chilis (like ancho, guajillo, or pasilla) blended into a sauce, giving deeper, more complex flavor. This recipe uses fresh chili and chili powder for convenience and speed, but if you want a more authentic touch, soaking and blending dried chilis is a great upgrade.
Storage:
- Refrigerator: Store up to 4 days. The flavor actually improves the next day, making it great for meal prep.
- Freezer: Freeze for up to 3 months in freezer-safe containers or portions.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the chili has thickened too much. Stir occasionally until heated through.

Nutrition