Chili Con Carne Recipe

Chili Con Carne

Author: Stephanie Kay

This chili con carne recipe can also be made in the slow cooker if needed, however, be sure to brown the beef before in order to get the best results and flavour.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Chili
  • Method: Stovetop
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  1. In a large Dutch oven or oven-proof pot on medium-high, heat the butter or olive oil.
  2. Add onion, bell pepper and jalapeño to the pot and cook, stirring often, for 5-7 minutes until vegetables soften.
  3. Add chili powder, cumin, oregano, cayenne (optional), sea salt and minced garlic, and cook for another 1 minute until fragrant.
  4. Add ground beef and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.
  5. Add in tomato paste and balsamic vinegar and mix to coat the beef. Add kidney beans and ½ cup broth, stir to combine, reduce heat and cover with lid to a low simmer for 20 minutes.
  6. Pour in crushed tomatoes and remaining ½ cup broth, and continue to cook on a simmer for an additional 30 minutes.
  7. Remove from heat and season to taste as needed.
  8. Enjoy!