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Homemade Chili Con Carne

Chili Con Carne

iamwinfred
This hearty, warming chili con carne features tender ground beef simmered with kidney beans in a rich, spiced tomato sauce. Perfect for game day gatherings or cozy weeknight dinners, this classic Tex-Mex dish delivers bold flavors and satisfying comfort in every bowl.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 bowls
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot 5-6 quart capacity
  • Wooden spoon
  • Chef's knife
  • Cutting board

Ingredients
  

  • 2 tablespoons vegetable oil 30ml
  • 2 pounds ground beef 900g, 80/20 blend recommended
  • 1 large yellow onion about 2 cups or 300g, diced
  • 1 large red bell pepper about 1.5 cups or 200g, diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika sweet or smoked
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 28 ounces crushed tomatoes 800g, 1 can
  • 15 ounces tomato sauce 425g, 1 can
  • 2 cups beef broth 475ml
  • 2 tablespoons tomato paste 30g
  • 30 ounces kidney beans 850g, 2 cans, drained and rinsed
  • 1 tablespoon brown sugar optional, to balance acidity

For Serving

  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • fresh cilantro chopped
  • tortilla chips or cornbread

Instructions
 

  • Heat vegetable oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
  • Add diced onion and bell pepper to the pot and cook until softened, about 5-6 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  • Add chili powder, cumin, paprika, oregano, cayenne, salt, and black pepper. Stir well to coat the meat and vegetables with spices, cooking for 1-2 minutes to toast the spices.
  • Stir in crushed tomatoes, tomato sauce, beef broth, and tomato paste. Mix well to combine all ingredients.
  • Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
  • Add drained kidney beans and brown sugar (if using). Continue simmering for another 30 minutes until chili has thickened to desired consistency.
  • Taste and adjust seasoning with additional salt, pepper, or spices as needed. Serve hot in bowls with desired toppings.

Notes

  • For deeper flavor, brown the beef in batches to avoid overcrowding and ensure proper caramelization.
  • Substitute ground turkey or chicken for a leaner version, or use a combination of meats.
  • Add diced jalapeños or chipotle peppers in adobo for extra heat and smokiness.
  • For a thicker chili, simmer longer uncovered or add 2 tablespoons of masa harina or cornmeal during the last 15 minutes.
  • Chili tastes even better the next day as flavors meld together. Store in refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
  • Use a mix of kidney beans and black beans or pinto beans for variety.
  • For authentic Texas-style chili, omit the beans entirely and use chunks of chuck roast instead of ground beef.
  • Add 1-2 ounces of dark chocolate or 1 tablespoon of cocoa powder for richness and depth.
  • Make it in a slow cooker: brown meat and sauté vegetables first, then transfer everything to slow cooker and cook on low for 6-8 hours.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 28gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 850mgPotassium: 920mgFiber: 8gSugar: 8gVitamin A: 25IUVitamin C: 45mgCalcium: 8mgIron: 30mg
Keyword chili, comfort food, freezer friendly, one pot meal
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