Chili Con Carne

This chili con carne recipe is the best chili there is. It’s packed full of ground beef with just the right amount of spices and beans and pairs perfectly with a dollop of sour cream and tortilla chips for a hearty game day meal.

Often shortened to chili, chili con carne is the traditional name for a spicy Mexican beef stew made from chili pepper and beef. While it’s sometimes thought of as an “unhealthy” dish, it’s incredibly nutrient-dense and a great source of protein, complex carbohydrates, fiber, fats, and micronutrients, especially when it is made from scratch.

This homemade chili con carne recipe is made with wholesome ingredients, including meat, veggies, and spices, and a few secret ingredients that help to make it extra tasty, spicy, and nutritious.

Why You’ll Love It

• Made in One Pot – This one-pot chili con carne recipe keeps prep time and cleanup to a minimum.
• High in Protein – The combination of ground beef and kidney beans ensures this chili contains over 35 grams of protein per serving.
• Keeps Well – This recipe makes a ton of chili and it keeps incredibly well in the fridge and freezer making it a great meal prep idea.

Ingredients + Substitutions

• Ground Beef – The star ingredient of a chili can carne to ensure it’s protein-packed. I opted for lean ground beef, but you can use any style of ground beef you like.
• Red Kidney Beans – To add some complex carbohydrates and fiber. The recipe calls for red kidney beans, but you can also use pinto beans in a traditional chili con carne.
• Red Bell Pepper – To add some veggies and micronutrients. I opted for red bell pepper, also known as capsicum, but a yellow, orange, or green pepper will also work.
• Onion and Garlic – To add flavor and fragrance. The recipe calls for whole onions and garlic cloves, but onion powder and garlic powder will also work, see the notes section of the recipe card for details.
• Chili Powder – To add some heat to the chili. You can use ancho chili powder, cayenne pepper, or any other spicy or mild chili powder you enjoy.
• Spices – A combination of paprika, cumin, and dried oregano to further flavor the chili.
• Tomatoes – A mix of crushed and diced tomatoes and tomato paste to thicken the chicken.
• Beef Broth – To make flavor the chilli con carne, chicken broth, vegetable broth, or water will also work. You could also mix a beef stock cube or beef bouillon with water if preferred.
• Dark Chocolate – Although optional, it adds depth and richness to the chili. The recipe calls for dark chocolate but cocoa powder or cacao powder will also work, or swap it for a spoonful of brown sugar if desired.
• Salt and Pepper – To season.

Serving Suggestions

This chili con carne is a good source of protein, fat, and fiber, and can be paired with various sources of complex carbohydrates and toppings to make it a more balanced meal. For example:

• To add some complex carbohydrates, serve it with rice, corn chips, or corn bread.
• To add more fat, top it with grated cheese, sour cream, or diced avocado.
• To add more flavor, top it with green onions, hot sauce, or dried chiles.

More Chili Recipes:

• Turkey Pumpkin Chili
• Butternut Squash Turkey Chili
• Slow Cooker Vegetarian Chili
• Bean and Beef Chili
• White Bean Turkey Chili
• Black Bean and Sweet Potato Chili

Chili Con Carne

Author: Stephanie Kay

Top this one-pot chili con carne with sour cream, cheese, and green onion for a flavor-packed meal. Leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Chili
• Method: Stovetop

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Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 pounds lean ground beef
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1/4 cup tomato paste
• 2 cups beef broth
• 2 (14 ounce) cans red kidney beans, strained and rinsed
• 1 square (1 ounce) dark chocolate (optional)

Instructions

1. In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
2. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula, and cook for another 5-6 minutes or lightly browned and mostly cooked through.
3. Add the bell pepper and garlic and cook for an additional 2-3 minutes until tender, then add the chili powder, paprika, cumin, oregano, and salt, stir to combine with the vegetable mixture, and cook for another 1-2 minutes until fragrant.
4. Add the crushed tomatoes, diced tomatoes, tomato paste, and beef broth, gently stir until well combined, then add the strained kidney beans and dark chocolate, and stir again until well incorporated.
5. Bring to a gentle boil, then turn the heat down to a simmer and cook for 20-30 minutes, stirring regularly until the chili has thickened. Taste and adjust seasoning with additional salt and pepper as needed.
6. The chili can be served immediately with toppings of your choice or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. 

Notes

To Use Onion Powder: Swap the onions for 1 teaspoon of onion powder, skip step #1, and add it in step #3.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #3.

To Use Cocoa Powder: Swap the dark chocolate for 1 tablespoon of cocoa powder.

To Use Pinto Beans: Swap the kidney beans for equal parts pinto beans.

Nutrition

• Serving Size: 1 serving
• Calories: 370 calories
• Sugar: 7 grams
• Fat: 11 grams
• Carbohydrates: 34 grams
• Fiber: 10 grams
• Protein: 37 grams