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Chili Con Carne

A rich and comforting chili made with everyday ingredients and a one-pot strategy, delivering bold flavors in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, diced (optional but recommended)
  • 3 cloves garlic, minced
For the chili
  • 500 g ground beef (80–90% lean) (or a beef/pork blend)
  • 2 tablespoons chili powder (adjust to taste)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional) adds brightness
  • 1/4–1/2 teaspoon cayenne pepper (optional heat)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 can (400 g) crushed tomatoes
  • 1 can (400 g) kidney beans, drained and rinsed
  • 1 can (400 g) black beans, drained and rinsed
  • 250–350 ml beef or chicken stock (as needed for consistency)
  • 1 teaspoon brown sugar (or a small square of dark chocolate)
  • 1 teaspoon cocoa powder or 1 shot cooled espresso (optional) adds depth
  • 1 tablespoon apple cider vinegar (for brightness at the end)
To serve
  • sour cream
  • shredded cheddar
  • chopped cilantro
  • lime wedges
  • jalapeño slices
  • rice or tortilla chips

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium-high. Add olive oil.
  2. When shimmering, toss in diced onion and bell pepper. Cook 4–5 minutes until softened and lightly golden.
  3. Add garlic and cook 30 seconds until fragrant.
Cooking
  1. Add ground beef. Break it up and cook until no longer pink, 6–8 minutes.
  2. Drain excess fat if necessary, leaving about a tablespoon.
  3. Sprinkle in chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, and pepper. Toast spices for 30–60 seconds.
  4. Stir in tomato paste and cook 1 minute to caramelize.
  5. Add crushed tomatoes, beans, and 250 ml stock. Stir, scrape up the toasty bits on the bottom.
  6. Add brown sugar plus cocoa powder or espresso.
  7. Bring to a gentle bubble, then lower heat. Simmer uncovered 25–35 minutes, stirring occasionally, until thick and glossy.
  8. Add more stock if too thick.
Finishing Touches
  1. Stir in apple cider vinegar. Taste and adjust salt, pepper, or heat.
  2. Serve over rice or beside warm tortillas, topping with sour cream, cheddar, cilantro, jalapeños, and a squeeze of lime.

Notes

Cool completely, then refrigerate leftovers in airtight containers for up to 4 days. Freezer-friendly for up to 3 months. Reheat gently on low heat; add stock or water to loosen if needed.