You want weeknight comfort that tastes like a weekend victory? This chili hits like a warm hug with a black belt—savory beef, smoky spices, and tomatoes that don’t quit. It’s budget-friendly, crowd-proof, and ridiculously easy to scale.
We’re talking one pot, bold flavor, zero drama. If you’ve got 45 minutes and a spoon, you’ve got dinner handled.
What Makes This Recipe So Good
Balanced heat, real depth. Chili powder, cumin, and smoked paprika create a warm backbone, while a touch of cocoa adds subtle richness without turning it into dessert.
One-pot convenience. Everything builds in the same pot, which means fewer dishes and more flavor layering. Your future self says thanks.
Thick, hearty texture. Beans and tomatoes simmer into a cozy base that clings to every bite—no watery chili allowed.
Flexible and forgiving. Ground beef, turkey, or plant-based crumbles all work.
Canned beans? Great. Fresh-prepped?
Even better. This chili meets you where you are.
Ingredients Breakdown
- Olive oil – For sautéing. Any neutral oil works.
- Yellow onion (1 large), diced – The aromatic foundation.
- Red bell pepper (1), diced – Sweet crunch and color.
- Jalapeño (1), minced – Manageable heat; remove seeds for mild.
- Garlic (4 cloves), minced – Because flavor.
- Ground beef (1 to 1.25 lb, 85–90% lean) – Rich, meaty base; swap with turkey or plant-based.
- Tomato paste (2 tablespoons) – Concentrated umami and color.
- Crushed tomatoes (1 can, 28 oz) – Body and acidity.
- Beef or chicken broth (1 to 1.5 cups) – Adjust for thickness.
- Kidney beans (1 can, 15 oz), drained and rinsed – Classic chili texture.
- Black beans (1 can, 15 oz), drained and rinsed – Creamy contrast.
- Chili powder (2 tablespoons) – The core spice blend.
- Ground cumin (2 teaspoons) – Earthy warmth.
- Smoked paprika (1 teaspoon) – Subtle smoke without a smoker.
- Oregano (1 teaspoon) – Savory herbal note.
- Ground coriander (1/2 teaspoon) – Gentle citrusy lift.
- Unsweetened cocoa powder (1 teaspoon) – Depth and color.
- Brown sugar or maple syrup (1 teaspoon) – Balances acidity.
- Salt and black pepper – Season to taste.
- Optional kick: Cayenne or hot sauce to taste.
- Finishes: Lime juice (1/2 lime), fresh cilantro, scallions, cheddar, sour cream, tortilla chips—choose your adventure.
How to Make It – Instructions
- Heat the pot. Set a large Dutch oven or heavy pot over medium-high heat.
Add 1 tablespoon olive oil.
- Sauté the aromatics. Add onion, bell pepper, and jalapeño. Cook 5–6 minutes until softened and lightly golden. Season with a pinch of salt.
- Add garlic. Stir in minced garlic for 30 seconds until fragrant.
No burnt garlic, please.
- Brown the beef. Add ground beef, breaking it up. Cook 5–7 minutes until browned. Drain excess fat if needed, but leave a tablespoon for flavor.
- Tomato paste toast. Stir in tomato paste and cook 1–2 minutes to caramelize—it deepens the savory notes.
- Spice it right. Add chili powder, cumin, smoked paprika, oregano, coriander, cocoa, and a few grinds of pepper.
Toast 30 seconds to bloom spices.
- Liquids and tomatoes. Pour in crushed tomatoes and 1 cup broth. Stir, scraping up fond from the bottom (that’s flavor gold).
- Beans and balance. Add kidney and black beans. Stir in brown sugar.
Taste the liquid; adjust salt now so the base tastes well-seasoned.
- Simmer to thicken. Bring to a gentle simmer. Reduce heat to medium-low and cook 25–35 minutes, stirring occasionally. Add more broth if too thick.
- Finish with acid and heat. Squeeze in lime juice and add cayenne or hot sauce to preference.
Taste and correct seasoning. It should be bold, rounded, and cozy.
- Serve like a pro. Ladle into bowls. Top with cheddar, sour cream, cilantro, scallions, and crushed chips if you’re feeling extra.
You earned it.
Keeping It Fresh
Fridge: Store in airtight containers up to 4–5 days. Flavor actually improves by day two—like magic, but science.
Freezer: Cool completely, then freeze up to 3 months. Portion into quart bags for easy weeknight wins.
Reheat: Low and slow on the stove with a splash of broth or water.
Microwaves work, but stir halfway so it reheats evenly.
Meal prep tip: Keep toppings separate for best texture. Soggy chips are a crime, IMO.
Health Benefits
Protein powerhouse. Lean beef plus beans deliver complete and complementary proteins that keep you full longer.
Fiber for the win. Beans bring soluble fiber that supports gut health and steady energy—less snacky chaos later.
Micronutrient-rich. Tomatoes add lycopene; peppers and lime bring vitamin C; spices offer antioxidants without extra calories.
Smart swaps. Use ground turkey or plant-based crumbles, low-sodium broth, and Greek yogurt instead of sour cream for a lighter bowl.
Avoid These Mistakes
- Skipping the spice bloom. Adding spices raw means muted flavor. Toast them briefly in fat to wake them up.
- Under-salting the base. Season early and adjust at the end.
Salting once at the finish won’t fix a bland pot.
- Thin, soupy chili. Simmer uncovered to reduce. If it’s watery, you rushed it—give it 10 more minutes.
- Burning the garlic/tomato paste. Keep heat moderate and stir. Bitter notes are not the vibe.
- Forgetting acidity. A squeeze of lime or splash of vinegar at the end brightens everything.
Don’t skip the final punch.
Variations You Can Try
- Texas-leaning: Skip beans, add chuck cubes plus ground beef, and boost cumin. Go bolder on chili powder.
- Smoky chipotle: Add 1–2 minced chipotles in adobo and a teaspoon of adobo sauce. Serious depth.
- Turkey & sweet potato: Swap in ground turkey; add 2 cups diced sweet potato for hearty sweetness.
- Vegetarian: Use plant-based crumbles or extra beans (pinto, navy).
Add corn for pop and texture.
- Coffee kicker: Replace 1/2 cup broth with brewed coffee or stout for a robust, roasty note. FYI, it’s subtle but awesome.
- White bean twist: Use cannellini beans, fire-roasted tomatoes, and a touch of coriander and lime zest for brightness.
FAQ
Can I make this in a slow cooker?
Yes. Brown the beef with aromatics and spices on the stove first, then transfer everything to the slow cooker.
Cook on Low 6–7 hours or High 3–4 hours. Add lime and final seasoning at the end.
How do I make it spicier without ruining the flavor?
Add heat in layers: keep the jalapeño seeds, include cayenne, and finish with a dash of hot sauce. This preserves depth while boosting the kick.
What if I don’t have crushed tomatoes?
Use diced tomatoes and blend half, or use tomato sauce plus a few spoonfuls of tomato paste to thicken.
Adjust broth to maintain the right texture.
Can I cook it ahead for a party?
Absolutely. Chili is better the next day. Make it 24 hours ahead, chill, then reheat gently and set out a topping bar.
You’ll look like a genius with minimal effort.
How do I fix chili that’s too salty?
Add unsalted broth, more beans, or a chopped potato to simmer and absorb some salt (remove potato before serving). A squeeze of lime can also help balance the perception of saltiness.
Is cocoa necessary?
No, but it adds subtle richness and color. If you skip it, consider a splash of coffee or a tiny bit of molasses to round out the flavor.
In Conclusion
This Chili Con Carne Recipe – Cozy Bean & Tomato Chili brings serious comfort with everyday ingredients and a flavor profile that feels restaurant-level.
It’s hearty, customizable, and weeknight-friendly without tasting like a compromise. Make it once, tweak it to your style, and watch it become your cold-weather signature. Big bowl, small problems—now that’s a win.
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