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There’s just something about a pot of chili. You smell it before you even walk into the kitchen, and the smell kind of wraps around you like an old sweater. This isn’t fussy food. It’s the “come on in, grab a bowl, sit down” kind of food.
This Chili Con Carne is big on flavor — a little smoky, a little spicy, rich enough that it feels special but still something you could make on a Tuesday night. It’s got Texas in its bones, but I’ll be honest, it’s traveled well. Once you’ve got the base recipe down, you can tweak it a hundred different ways depending on your mood, your pantry, or how much heat you’re brave enough to take.
Why You’ll Love This Recipe
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The smell alone will have people asking when dinner is.
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It feeds a crowd — and if you’ve got leftovers, they’re even better the next day.
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You can make it your own — swap the meat, change the beans, turn the spice up or down.
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It’s comforting without being boring — every spoonful’s got a little something going on.
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It freezes like a dream — perfect for days when cooking isn’t happening.
What You’ll Need
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Olive oil
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Onions and garlic (a lot, because they’re the start of everything good)
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Ground beef or chunks of beef chuck
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Tomato paste
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Crushed tomatoes
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Beef broth
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Chili powder, cumin, smoked paprika, oregano, cayenne
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Kidney beans, pinto beans (or whatever you have)
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Salt, pepper
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Toppings: shredded cheese, sour cream, green onions, cilantro — or nothing at all if you like it plain
How I Make It
Step 1: Get things going.
I start with a big heavy pot and a little olive oil. In go the onions. They cook until they smell sweet and start to look a little soft. Then I throw in the garlic — just for a minute so it doesn’t burn.
Step 2: Brown the meat.
The beef goes right in with the onions. I break it up with a spoon, but I don’t stir it constantly — I let it get a little brown in spots because that’s flavor you can’t fake. If there’s a puddle of grease, I spoon some out, but I leave a bit in there. Chili likes it.
Step 3: Build the base.
Tomato paste goes in next. I cook it for a minute or two — it makes it taste richer. Then the crushed tomatoes and beef broth. Give it all a stir so it’s a nice, even mixture.
Step 4: Season it up.
This is the fun part — chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper. I don’t measure like I’m in a lab; I just make sure every bit of meat is coated in spices.
Step 5: Let it do its thing.
I turn the heat down low and let it simmer for about an hour, uncovered. I stir it now and then, check if it’s too thick, add a splash of broth if needed. The kitchen smells amazing at this point.
Step 6: Add the beans.
Kidney and pinto beans go in, and I let them simmer for another half hour so they get cozy with the rest of the flavors.
Step 7: Taste and adjust.
Right before serving, I taste it. Sometimes it needs more salt, sometimes more heat. Then it’s ready for bowls, toppings, and hungry people.
Variations & Tips
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Swap ground beef for cubed beef chuck for a chunkier chili.
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Use chipotle chili powder if you want smoky heat.
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Try black beans or navy beans instead of the usual.
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Make it vegetarian — more beans, veggie broth, and maybe some sweet potatoes.
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It tastes even better the next day — and it freezes beautifully.
Serving Ideas
I’m a cornbread person. Always have been. But chili’s just as good over rice, on baked potatoes, or poured over tortilla chips. And toppings? Go wild or keep it simple — it’s your chili.
This Chili Con Carne is the kind of meal that brings people into the kitchen without you even calling them. It’s warm, filling, and easy to make your own. And when you heat it up the next day, it somehow tastes like you spent even more time on it.
Chili Con Carne
Ingredients
- 2 tbsp olive oil
- 2 large onions diced
- 5 cloves garlic minced
- 3 pounds ground beef preferably chuck
- 2 tbsp tomato paste
- 12 ounce can crushed tomatoes
- 3 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper adjust to taste
- 30 ounce cans kidney beans drained and rinsed (two 15-ounce cans)
- 15 ounce can pinto beans drained and rinsed
- salt and pepper to taste
- optional garnishes shredded cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- In a large pot, heat olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Add ground beef to the pot. Cook, breaking apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
- Stir in tomato paste, crushed tomatoes, and beef broth, mixing well to incorporate the tomato paste. Bring to a simmer.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer uncovered for about 1 hour, stirring occasionally. If chili becomes too thick, add more beef broth as needed.
- Stir in kidney beans and pinto beans, and simmer for another 30 minutes to blend flavors.
- Taste and adjust seasoning if needed. Serve hot with desired garnishes.
Notes
Nutrition