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Chili Con Carne

A smoky, meaty chili that delivers deep flavor and comfort in one pot, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil (or neutral oil)
  • 1.5 pounds ground beef (80–90% lean; or use half beef, half pork)
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 can (14–15 oz) crushed or diced tomatoes
  • 1 can (14–15 oz) tomato sauce
  • 1 cup beef broth (or water)
  • 1–2 cans (14–15 oz) kidney beans or pinto beans, drained and rinsed
  • 1 teaspoon brown sugar (or a splash of maple syrup), optional to balance acidity
  • 1 tablespoon apple cider vinegar or lime juice, to finish
  • serving Toppings: sour cream, shredded cheddar, sliced green onion, cilantro, jalapeño, tortilla chips

Method
 

Cooking Instructions
  1. Set a large Dutch oven over medium-high heat.
  2. Add oil and let it shimmer.
  3. Add ground beef in an even layer. Don’t stir for 2–3 minutes to get real color. Break apart and cook until no pink remains.
  4. Spoon off excess fat if there’s a puddle.
  5. Add onion and bell pepper. Cook for 5–6 minutes until softened and lightly browned.
  6. Add garlic and cook for 30 seconds until fragrant.
  7. Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, chipotle, salt, and pepper. Toast for 45–60 seconds, stirring.
  8. Add tomato paste and cook for 1 minute to caramelize. Then add crushed tomatoes, tomato sauce, and beef broth.
  9. Stir to combine and scrape up any browned bits.
  10. Bring to a gentle simmer, then reduce heat to low. Partially cover and cook for 25–35 minutes, stirring occasionally.
  11. Stir in beans and brown sugar (if using), and simmer for 10 more minutes.
  12. Turn off heat and stir in vinegar or lime juice. Adjust salt, pepper, and heat to taste.
  13. Ladle into bowls and top with sour cream, cheddar, cilantro, green onion, and jalapeños. Serve with chips or cornbread.

Notes

Cool completely before storage—steam trapped under lids can make the chili watery. Store in airtight containers in the fridge for 4–5 days. It tastes even better the next day. For long-term storage, freeze in portioned containers for up to 3 months.