Hearty Beef & Bean Chili (Chili con Carne)

This Hearty Beef and Bean Chili—often called Chili con Carne—is the ultimate comfort bowl. Packed with tender ground beef, warm spices, bold tomato flavor, and creamy beans, this chili is rich, smoky, and deeply satisfying. It’s perfect for cold evenings, meal prep, or feeding a crowd. The flavors get even better the next day, making it a reliable, go-to dish for cozy nights or game day.

Ingredients

For the Chili Base

• 1 lb (450 g) ground beef
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1–2 jalapeños, finely chopped (optional, for heat)
• 1 tbsp tomato paste

Seasonings & Spices

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste

Liquids & Tomatoes

• 1 can (400 g / 14 oz) crushed tomatoes
• 1 can (400 g / 14 oz) diced tomatoes
• 1 cup beef broth (add more for a looser chili)
• 1 tsp Worcestershire sauce (optional but adds depth)

Beans

• 1 can (400 g / 14 oz) kidney beans, drained and rinsed
• 1 can (400 g / 14 oz) black beans or pinto beans, drained and rinsed

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Chopped green onions
• Fresh cilantro
• Lime wedges

Instructions

1. Brown the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart until browned.
Season lightly with salt and pepper.
Drain excess fat if needed.

2. Sauté the Veggies

Add onion, bell peppers, and jalapeños.
Cook for 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute to develop flavor.

3. Add the Spices

Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne.
Stir well so the spices coat the beef and vegetables, and cook for 30 seconds to bloom the spices.

4. Add Tomatoes & Broth

Pour in crushed tomatoes, diced tomatoes, and beef broth.
Add Worcestershire sauce if using.
Stir to combine.

5. Add the Beans

Stir in kidney beans and black beans.
Bring the chili to a gentle boil.

6. Simmer

Reduce heat to low and simmer for 25–35 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust salt, pepper, and spices as needed.

7. Serve

Ladle chili into bowls and add your favorite toppings.
Serve hot and enjoy a hearty, warming meal.

Tips & Variations

Tips

• Thicker chili: simmer longer with no lid.
• Looser chili: add more broth or a splash of water.
• More depth: add 1 tsp cocoa powder or a splash of black coffee—classic chili tricks.
• Richer flavor: stir in a small knob of butter at the end.

Variations

• Spicy version: add chipotle peppers in adobo sauce.
• Healthier: replace some beef with turkey or use lean beef.
• Chunky chili: use cubed beef chuck instead of ground beef.
• Low-carb: omit the beans entirely.

Storage

• Fridge: lasts 4–5 days.
• Freezer: freezes beautifully for up to 3 months.
• Reheat: low and slow on the stove or microwave with a splash of broth.

Pairings

• Sides: cornbread, garlic bread, tortilla chips, baked potatoes.
• Salads: simple green salad, avocado salad, or cabbage slaw.

Quick Info

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Cuisine: Tex-Mex / American