One pot on the stove turns dinner into a delight before anyone asks what’s cooking. Ground beef simmers with tomatoes, beans, onions, garlic, chili powder, cumin, and broth until the sauce thickens and the flavor permeates every spoonful. The heat feels bold without being overwhelming, so each bite is always satisfying with rice, corn bread, tortilla chips, baked potatoes, or salad.
This recipe works for game day, cold nights, meal prep, or family dinners when everyone wants a dish that fills the kitchen with aroma. Add toppings at the end, and the dish feels ready to enjoy with sour cream, cheese, or jalapeños.
Why This Recipe Works
This recipe works because each ingredient adds something important. The ground beef gives the chili a rich and hearty base, while the beans make it filling and satisfying. Tomatoes create the sauce, and chili powder, cumin, paprika, and oregano bring a warm, familiar flavor.
It is also easy to adjust your taste. You can make it mild or spicy, thick or saucier, with or without beans. It keeps well, reheats well, and often tastes better the next day, making it great for leftovers and meal prep.
Ingredients
Ground beef: The ground beef gives the chili a rich, hearty base and makes it filling.
Substitutes: Use ground turkey, ground chicken, or plant-based meat.
Beans: Beans add texture, protein, and make chili satisfying. Kidney beans and pinto beans work well.
Next: Use black beans, chili beans, or leave them out for a bean-free version.
Tomatoes: Tomatoes make the sauce rich and help all the flavors come together.
Instead: Use crushed tomatoes, tomato sauce, or roasted tomatoes.
Chili Powder: Chili powder gives the dish its warm chili flavor.
Substitution: Use taco seasoning or a mixture of paprika, cumin, and cayenne.
Anyanini: Onions add sweetness and depth to peppers.
Cons: Use a teaspoon of onion powder if needed.
Tips
- Marinate the beef well before adding other ingredients for better flavor.
- Drain off excess fat from the meat so the peppers don’t taste oily.
- Let the chili simmer so the flavors can meld and the sauce can thicken.
- Taste before serving and adjust salt, chili powder, or heat.
- Cheese tastes better the next day, so it’s great for meal prep.
How to Serve
Chili con carne is best served warm with your favorite toppings. Serves as a main dish, party food, or appetizer. You can keep it simple or load it up with cheese, sour cream, onions, and chips.
- Serve in bowls with shredded cheddar, sour cream, and green onions for a classic chili dinner.
- Spoon over baked or roasted potatoes for a comfort food.
- Serve with cornbread or tortilla chips for dipping and wrapping.
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Heat the olive oil in a large pot over medium heat.
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Add chopped onion and bell pepper. Cook for 4 to 5 minutes, until they begin to soften.
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Add the garlic and cook for 30 seconds, until fragrant.
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Add the beef. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned.
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Drain off extra oil if needed.
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Add the tomato paste and cook for 1 minute.
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Add chopped tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth.
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Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, cayenne pepper if using, and Worcestershire sauce if using.
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Boil the chili.
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Reduce heat to low and allow to simmer uncovered for 30 to 40 minutes, stirring occasionally.
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Taste and adjust seasoning if needed.
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If the chili is too thick, add a little more broth. If it is too thin, boil it a little.
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Serve warm with cheese, sour cream, green onions, cornbread, or tortilla chips.
Calories: 346kcal Carbohydrates: 7g Protein: 21g Oil: 26g Saturated Fats: 9g Polyunsaturated Fats: 1g Monounsaturated Fats: 12g Trans Fats: 1g Cholesterol: 81mg Sodium: 619mg Potassium: 634mg Fiber: 3g Sugar: 3g Vitamin A: 1237IU Vitamin C: 24mg Calcium: 71mg Iron: 4mg
• Brown the beef well before adding other ingredients to get a better taste.
• Remove the fat from the beef so that the peppers don’t taste oily.
• Let the chili simmer so the flavors meld and the sauce thickens.
• Eat before serving and adjust salt, chili powder, or heat.
• Cheese tastes better the next day, so it’s ready for meal prep.