Chili con Carne

Chili con Carne is a one-pot comfort meal that the whole family will love! Hearty ground beef is made delicious with a mixture of bold seasonings, onions, tomatoes, and red kidney beans. Top each bowl off with some sour cream and shredded cheese for the best bite!

Why We Love This Chili Con Carne Recipe

After one heaping serving of Chili con Carne, no one is leaving the dinner table still hungry! However, it’s so good that you might just be sneaking back in the kitchen for more no matter how full you may be. Even your pickiest eaters will be craving this dinner over and over again!

• Filling. Ground beef and kidney beans in every bite mean that this protein-packed meal is sure to fill every belly at the table.
• Comforting. A big, warm, flavorful bowl of chili does wonders for the body and soul! This comforting dinner recipe is ideal for chilly nights.
• Easy. One-pot recipes are always my favorite! They’re easy to make and even easier to clean up.

Variations on Chili con Carne with Beans

• You can use unsalted butter, but I would add a little extra salt to still bring out the flavor of the onion and garlic.
• Feel free to switch out the red onion for a yellow, white, or sweet onion if you prefer.
• If you prefer to use fresh garlic, crush the garlic clove with the side of your knife so it releases the flavor slower.

• Replace the ground beef with ground chicken or ground turkey for a different protein.
•  You can replace the chipotle chili powder with chili seasoning, which is what most chili recipes use. You will lose a little of the unique flavor of this dish but it will still work well.
• You can omit the cumin if you’re not a fan.
• You can use another similar type of beans in a pinch, like black or pinto beans. However, red kidney beans are definitely the best option for this recipe.

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How to Store and Reheat 

This chili con carne can be made up to 2 days in advance of when you plan to serve it. In fact, many people swear that chili tastes better the day after it’s made! Store leftover chili con carne in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

How to Freeze 

Freeze chili con carne whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this chili con carne in a bowl with traditional toppings, such as sour cream, grated cheese, cilantro, avocado, or pico de gallo, and a side of tortilla chips.

You can also serve it over rice, with a side of cornbread, over french fries for chili cheese fries, spooned over split baked potatoes, over pasta or stirred into chili mac, or on soft rolls for sloppy joes.

More Beef Recipes To Try

• Stovetop Burgers
• Beefaroni
• Garlic Butter Steak and Potatoes
• Baked Cheeseburger Sliders
• American Goulash
• Birria Tacos
• Boiled Ground Beef
• Stuffed Shells with Meat

Notes from the Test Kitchen

• Don’t skip browning the beef; this adds a lot of flavor.
• To keep the beef moist, mix ½ teaspoon of baking soda with a tablespoon of water, stir to combine, then mix it into the meat before cooking.
• Don’t overcrowd the pan; this will cause the onions and meat to steam rather than brown.
• You can easily modify the heat level of your chili by modifying the amount of chili powder you use. I recommend starting with 1 tablespoon and adding more, 1 teaspoon at a time, until you reach your desired spice level.
• Feel free to simmer the chili for more than 30 minutes to let the flavors meld together.
• If the chili seems a bit watery, simmer it until it thickens up.
• To round out the flavors, add a teaspoon of red wine vinegar to the chili just before serving. You won’t taste it, but it will enhance the flavors of the dish!

Recipe Card

Chili con Carne Recipe

5 from 5 votes

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 6 bowls

Author: Becky Hardin

Print Rate Pin

Making Chili con Carne in one big pot and garnishing it with all of my favorite toppings is one of my favorite cold-weather traditions! This flavor-packed beef and bean chili recipe is as comforting as it is easy to make.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 2 tablespoons salted butter (¼ stick)
• ▢ 1 red onion diced
• ▢ 1 tablespoon minced garlic (from about 4 cloves)
• ▢ 1 pound ground beef
• ▢ 1 tablespoon chipotle chili powder
• ▢ 1½ teaspoons ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ 28 ounces crushed tomatoes (1 large can)
• ▢ 6 ounces tomato paste (1 can)
• ▢ 30 ounces red kidney beans (2 (15-ounce) cans) – do not drain!

Cook ModePrevent your screen from going dark

Instructions 

• In a large Dutch oven set over medium-high heat, melt the butter.
  2 tablespoons salted butter
  
• Add in the red onion and crushed garlic and cook until the onions start to turn translucent, about 1-2 minutes.
  1 red onion, 1 tablespoon minced garlic
  
• Brown the ground beef in the skillet with the onions and garlic, about 3-5 minutes.
  1 pound ground beef
• Season the beef with chipotle chili pepper, cumin, dried oregano, and salt.
  1 tablespoon chipotle chili powder, 1½ teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt
  
• Add the crushed tomatoes, tomato paste, and red kidney beans.
  28 ounces crushed tomatoes, 6 ounces tomato paste, 30 ounces red kidney beans
  
• Bring to a boil and then reduce to a simmer.
• Let cook for thirty minutes, covered, and stir occasionally. Serve hot.

Becky’s Tips

• Don’t skip browning the beef; this adds a lot of flavor.
• To keep the beef moist, mix ½ teaspoon of baking soda with a tablespoon of water, stir to combine, then mix it into the meat before cooking.
• Don’t overcrowd the pan; this will cause the onions and meat to steam rather than brown.
• You can easily modify the heat level of your chili by modifying the amount of chili powder you use. I recommend starting with 1 tablespoon and adding more, 1 teaspoon at a time, until you reach your desired spice level.
• Feel free to simmer the chili for more than 30 minutes to let the flavors meld together.
• If the chili seems a bit watery, simmer it until it thickens up.
• To round out the flavors, add a teaspoon of red wine vinegar to the chili just before serving. You won’t taste it, but it will enhance the flavors of the dish!

Storage: Store chili con carne in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1bowlCalories: 487kcalCarbohydrates: 51gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 893mgPotassium: 1523mgFiber: 15gSugar: 11gVitamin A: 1241IUVitamin C: 22mgCalcium: 131mgIron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chili con Carne Step by Step

Melt the Butter: In a large Dutch oven set over medium-high heat, melt 2 tablespoons of salted butter.

Cook the Onion: Add in 1 diced red onion and 1 tablespoon of minced garlic and cook until the onions start to turn translucent, about 1-2 minutes.

Season the Beef: Brown 1 pound of ground beef in the skillet with the onions and garlic, about 3-5 minutes. Season the beef with 1 tablespoon of chipotle chili powder, 1½ teaspoons of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt.

Simmer and Serve: Add 28 ounces (1 large can) of crushed tomatoes, 6 ounces (1 can) of tomato paste, and 30 ounces (2 (15-ounce) cans) of red kidney beans. Bring to a boil and then reduce to a simmer. Let cook for thirty minutes, covered, and stir occasionally. Serve hot.