Why I’ll Love This Recipe

I love how this recipe comes together with simple pantry staples while delivering bold, slow-simmered flavor. The combination of savory beef, tender beans, tomatoes, and spices creates a comforting dish that fills the kitchen with an amazing aroma. I also appreciate that it is easy to make ahead, freezes beautifully, and can be customized to suit my preferred spice level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Olive oil
Red bell pepper, diced
Tomato paste
Canned diced tomatoes
Tomato sauce
Kidney beans, drained and rinsed
Beef broth
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Ground coriander (optional)
Cayenne pepper (optional)
Salt
Black pepper
Brown sugar (optional)
Worcestershire sauce
Fresh cilantro or parsley, for garnish
Sour cream, shredded cheese, or sliced jalapeños, for serving (optional)

Directions

I heat the olive oil in a large pot or Dutch oven over medium heat.
I cook the onion and bell pepper until softened, then stir in the garlic and cook for another minute.
I add the ground beef and cook until browned, breaking it apart as it cooks. I drain any excess fat if needed.
I stir in the tomato paste and cook it for about a minute to deepen its flavor.
I add the diced tomatoes, tomato sauce, beef broth, kidney beans, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, pepper, and brown sugar if using.
I bring everything to a gentle simmer, then reduce the heat to low.
I let the chili cook uncovered for about 45 to 60 minutes, stirring occasionally until it becomes thick and flavorful.
I taste the chili and adjust the seasoning if needed.
I garnish with fresh cilantro or parsley and serve it with my favorite toppings.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

I sometimes use ground turkey or ground chicken instead of beef for a lighter version.
I like adding black beans or pinto beans alongside kidney beans for extra texture.
I occasionally stir in corn during the last few minutes of cooking for a touch of sweetness.
I increase the cayenne or add chopped fresh chilies when I want extra heat.
I sometimes prepare this recipe in a slow cooker by browning the meat first, then letting everything simmer for several hours.

Storage/Reheating

I store leftover Chilli Con Carne in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. I thaw frozen chili overnight in the refrigerator before reheating. I warm it gently on the stovetop over medium-low heat or in the microwave, adding a splash of beef broth or water if it has thickened too much during storage.

FAQs

Can I make Chilli Con Carne ahead of time?

Yes. I actually find that the flavors become even richer after resting overnight, making it an excellent make-ahead meal.

Which beans work best in Chilli Con Carne?

I usually use kidney beans, but black beans or pinto beans also work wonderfully and add a slightly different texture.

How can I make the chili spicier?

I simply add more cayenne pepper, chopped fresh chilies, or a splash of hot sauce until it reaches my preferred heat level.

Can I make this recipe without beans?

Yes. I can leave out the beans if I prefer a traditional Texas-style chili or simply replace them with extra ground beef.

What should I serve with Chilli Con Carne?

I enjoy serving it with steamed rice, cornbread, tortilla chips, crusty bread, baked potatoes, or a fresh green salad for a complete meal.

Conclusion

I enjoy making Chilli Con Carne because it is hearty, flavorful, and incredibly versatile. The rich combination of seasoned beef, tomatoes, beans, and spices creates a comforting meal that is perfect for busy weeknights, meal prep, or feeding a crowd. Every bowl is packed with bold flavor, making this classic recipe one I happily return to time and time again.

Chilli Con Carne

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chilli Con Carne is a hearty and comforting dish made with seasoned ground beef, beans, tomatoes, and warming spices simmered until rich and flavorful. It’s perfect for family dinners, meal prep, or serving with your favorite sides and toppings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Main Course
Method: Simmer
Cuisine: Tex-Mex
Diet: Halal

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Cook the onion and red bell pepper until softened, then add the garlic and cook for 1 minute.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
Stir in the tomato paste and cook for about 1 minute.
Add the diced tomatoes, tomato sauce, beef broth, kidney beans, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, ground coriander, cayenne pepper, salt, black pepper, and brown sugar if using.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cook uncovered for 45 to 60 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust the seasoning as needed.
Garnish with fresh cilantro or parsley and serve with your favorite toppings.

Notes

Use ground turkey or chicken for a lighter version.
Add black beans or pinto beans for extra texture.
Stir in corn during the last few minutes of cooking for added sweetness.
Increase the cayenne pepper or add fresh chilies for more heat.
Brown the meat first, then transfer everything to a slow cooker for several hours if preferred.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 8 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 8 g
Protein: 31 g
Cholesterol: 80 mg