This easy chili con carne recipe is a classic and easy dish with spice! Perfect for a quick, delicious meal.
As a mom of two rapidly growing kids, I love hearty recipes that are also nutritious. This chilli con carne is always a hit at home. It’s packed with tender ground beef, creamy kidney beans, and vegetables simmered in a perfectly spiced tomato base. A touch of brown sugar balances the heat, while slow simmering brings everything together into a rich, complex flavor
What I love about this recipe is how it makes use of pantry staples and a simple technique of sautéing aromatics before adding the beef. My secret? Cooking the tomato paste for two minutes before adding the liquid! it deepens the flavor in a way that makes everyone think you've been cooking all day.
I love having this chilli over a steaming plate of plain rice that soaks up all the flavorful sauce, or with my roasted potatoes with broccoli for a complete meal. Sometimes, I'll quickly air fry some kale or beet chips as alternatives to tortilla chips. They add a colorful, nutritious twist that somehow makes everyone feel better about going back for seconds.
My family has their own opinions about chilli toppings, and this recipe has become our perfect base for customization. My husband prefers his with extra cheese and jalapeños, while my children love when I add a dollop of sour cream to cool down the spice.
If you're feeding a crowd, meal prepping for the week, or just craving something comforting on a cold evening, this chili is perfect especially with the hands-off time. The leftovers are just as amazing the next day, making it a go-to recipe for Sunday batch cooking. Also, thanks to this, I keep a pot of homemade chilli in the refrigerator, just in case.
Ingredients
- Ground beef – The main protein, bringing a hearty, rich flavor. I prefer lean ground beef to avoid excess grease, but I sometimes mix in ground turkey for a lighter version.
- Red kidney beans – These add heartiness and a creamy texture that pairs perfectly with the beef. I've swapped them with black beans when I was out of kidney beans, and the flavor still worked well.
- Diced tomatoes – Forms the base of the sauce, adding a tangy and juicy element. I like using San Marzano tomatoes for a sweeter, richer flavor, but any good-quality diced tomatoes are just fine.
- Bell pepper – Adds sweetness and crunch to balance the richness of the beef. I typically use red bell peppers for their sweeter taste, but green bell peppers give a sharper flavor if you prefer that.
- Onion – Essential for depth and sweetness. I use yellow onions, as they caramelize well and add a rich, sweet undertone to the dish.
- Tomato paste – Intensifies the tomato flavor and gives the sauce a velvety richness. I’ve tried sun-dried tomato paste for a tangy kick, and it worked really well.
- Garlic – Adds a savory, aromatic punch. Fresh garlic is my go-to because it’s more potent than pre-chopped or powdered garlic, offering a stronger taste.
- Beef broth – Adds moisture and richness to the sauce, making it comforting. I sometimes use chicken broth for a lighter version, but beef broth gives the fullest, savory flavor.
- Paprika – Brings a smoky, earthy layer to the dish. I often swap in smoked paprika for extra depth, but regular paprika is perfect if you prefer a milder flavor.
- Chili powder – Gives the dish warmth and depth. I tend to add more when I want a bolder flavor, but it’s easy to adjust depending on how spicy you like it.
- Cumin – Adds a warm, earthy, slightly nutty flavor. I’ve used ground coriander as a substitute, which gives a slightly brighter flavor, but cumin is my favorite here for the depth it adds.
See the recipe card for full list and exact quantities.
Step-by-step Instructions
This chili con carne is a hearty and flavorful dish that's simple to make, with a rich combination of ground beef, beans, and spices. Perfect for a family dinner or a crowd, this recipe delivers a satisfying meal with minimal effort.
Cook the Onions
Start by heating olive oil in a large pot or Dutch oven over medium-low heat. Once the oil is hot, add the diced onion. Cook the onion for 3-4 minutes, stirring occasionally with a spatula, until it becomes soft and translucent. This creates the base flavor for your chili.
Add Bell Peppers and Garlic
Next, add the diced bell pepper to the pot and cook for another 4 minutes, stirring occasionally. The bell pepper adds a mild sweetness to balance the heat from the spices. Then, add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant.
Stir in Tomato Paste
Add the tomato paste to the vegetables in the pot. Stir constantly for about 2 minutes to allow the tomato paste to cook slightly and deepen in flavor. This step builds a rich, savory base for the chili.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Brown the Ground Beef
Turn the heat up to medium and add the ground beef to the pot. Use a spoon to break the meat apart as it cooks. Cook for about 10 minutes, stirring occasionally, until the beef is browned and no longer pink. This step is crucial for developing the meaty flavor that gives the chili its depth.
Add Liquids and Stir
Pour in the beef broth and canned diced tomatoes with their juice. Stir well to combine, making sure the beef and vegetables are evenly distributed. Bring the mixture to a gentle boil, which helps all the flavors meld together.
Season the Chili
Add the brown sugar, salt, black pepper, paprika, chili powder, and cumin. Stir well to make sure the spices are evenly distributed throughout the chili. The sugar balances the acidity of the tomatoes, while the spices bring the characteristic warmth and depth of flavor to the dish.
Simmer to Develop Flavors
Reduce the heat to low, then cover the pot partially with a lid. Let the chili simmer for 30 minutes, stirring occasionally. This allows the flavors to develop and the sauce to thicken. Keep an eye on it to prevent burning or sticking.
Add Beans
Add the drained kidney beans to the chili and stir gently. Continue cooking for another 10 minutes, allowing the beans to heat through and absorb the flavors of the chili. If the chili looks too thick at any point, feel free to add more beef broth to achieve your preferred consistency.
Adjust Seasoning
Taste the chili and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your personal taste.
Serve
Ladle the chili into bowls and serve with optional toppings. A few choices include diced avocado, fresh parsley or cilantro, shredded cheddar cheese, or a dollop of sour cream. These toppings add extra flavor and texture to the dish.
Storage
Allow the chili to cool to room temperature before storing. Leftovers can be refrigerated in an airtight container for up to 3 days. If you want to store it for a longer period, you can freeze the chili for up to 3 months. To reheat, thaw in the refrigerator overnight and heat it on the stove over medium heat until warmed through. Alternatively, you can microwave individual portions, stirring every minute for even heating.
Top Tips
Adjust the heat: For a spicier chili, increase the chili powder or add a pinch of red pepper flakes to suit your taste.
Make ahead: The chili actually tastes better the next day, as the flavors have had time to meld, making it a great make-ahead dish.
Time-saving prep: Save time by chopping the vegetables while the onions are cooking to streamline the cooking process.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Easy Chilli Con Carne
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring spoons
- Can opener
Ingredients
- 1 pound ground beef
- 1 can 15 oz red kidney beans, drained
- 1 can 14.5 oz diced tomatoes
- 1 bell pepper diced
- 1 medium onion diced
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 3 cloves garlic finely chopped
- 2 cups beef broth
- 2 tablespoons olive oil
- ½ teaspoon salt
- â…“ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally with a spatula until the onion becomes translucent.
- Add the diced bell pepper to the pot and cook for another 4 minutes, stirring occasionally. Then add the chopped garlic and cook for 30 seconds until fragrant.
- Add the tomato paste to the vegetables and stir continuously for about 2 minutes. This helps develop a deeper flavor.
- Increase the heat to medium and add the ground beef to the pot. Break it apart with your spoon as it cooks. Continue cooking for about 10 minutes, stirring occasionally, until the beef is browned and no longer pink.
- Pour in the beef broth and canned diced tomatoes (with their juice). Stir to combine and bring the mixture to a gentle boil.
- Add the brown sugar, salt, black pepper, paprika, chili powder, and cumin. Stir well to distribute the spices evenly.
- Reduce the heat to low, cover partially with a lid, and simmer for 30 minutes, stirring occasionally. This allows the flavors to develop and the sauce to thicken.
- Add the drained kidney beans and stir gently. Continue cooking for another 10 minutes. If the chili looks too thick, add a little more beef broth until you reach your desired consistency.
- Taste and adjust seasoning if needed before serving.
- Ladle the chili into bowls. Serve with optional toppings such as diced avocado, fresh parsley or cilantro, shredded cheddar cheese, or a dollop of sour cream.
