I learned to rely on this Chili Con Carne when I needed a fast, comforting dinner that feeds five without fuss. It’s simple, forgiving, and full-flavored — textbook crowd-pleaser for weeknights, casual gatherings, or a game-day potluck. With everyday pantry staples and a short simmer, you get a rich, hearty chili that tastes like it cooked all day.
Why you’ll love this dish
This chili balances speed, budget, and flavor. Ground beef browns quickly and takes on spices, canned tomatoes and beans add body without prep, and a 30–40 minute simmer develops depth without babysitting. It’s perfect when you want something satisfying that reheats well and pleases mixed palates — kids, picky eaters, and spice lovers (just dial the cayenne).
“A dinner-saver: rich, cozy, and exactly what I want after a long day. Leftovers are even better.” — home cook review
If you want other reliable make-ahead mains for busy nights, check this take on chimichurri chicken thighs for variety.
Preparing Chili Con Carne: An Incredible Ultimate Recipe for 5 People
Overview: You’ll quickly sauté aromatics, brown the beef, bloom the spices, add tomatoes and beans, then simmer with beef broth until thick and saucy. Expect about 10–15 minutes active prep and 30–40 minutes simmer time. This structure keeps the build simple and lets you taste and adjust toward the end.
Quick workflow
- Heat oil, sweat onion/pepper/garlic.
- Brown ground beef and drain excess fat if needed.
- Add chili powder, cumin, paprika and briefly toast.
- Stir in diced tomatoes, kidney beans, and beef broth.
- Simmer uncovered until reduced and flavorful.
- Taste, adjust salt/heat, and serve.
What you’ll need
- 1 lb ground beef (80/20 gives good flavor; leaner works, but may need less draining)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 cup beef broth
- 2 tablespoons olive oil
Notes and substitutions:
- No beef broth? Use chicken broth or water + a splash of soy sauce for depth.
- Prefer turkey? Ground turkey works; add a tablespoon of tomato paste for richness.
- Want a bean-free chili? Omit beans and add a cup of extra diced tomatoes or roasted veggies. For inspiration on bean-forward dishes, see this white chicken chili stuffed peppers.
Step-by-step instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes. Stir occasionally so garlic doesn’t brown.
- Turn heat to medium-high and add the ground beef. Break it up with a spoon and cook until evenly browned, about 6–8 minutes. Drain excess fat if there’s a lot.
- Sprinkle in chili powder, cumin, paprika, cayenne (if using), plus a generous pinch of salt and some black pepper. Stir and cook 1–2 minutes to bloom the spices — this step multiplies the aroma.
- Pour in the diced tomatoes and add the drained kidney beans. Stir to combine and scrape any browned bits from the pot bottom.
- Add the beef broth and bring the mixture to a boil.
- Lower the heat and let the chili simmer uncovered for 30–40 minutes. Stir now and then. Simmer until the mixture reduces and thickens to your preferred consistency.
- Taste and adjust salt, pepper, or cayenne. If it tastes flat, a teaspoon of sugar or a splash of vinegar brightens it.
- Remove from heat and serve hot.
Best ways to enjoy it
Serve straight from the pot with simple garnishes: shredded cheddar, a dollop of sour cream, chopped green onions, and tortilla chips or crusty bread. For heartier bowls, add cooked rice or baked potatoes. Try these pairing ideas:
- Cornbread or warm tortillas for sopping up sauce.
- A crisp green salad or quick pickled onions to cut the richness.
- For a playful side, try a fresh pea bruschetta — bright and textural alongside the chili.
Storage and reheating tips
Refrigerate: Cool chili to room temperature within two hours and store in airtight containers for up to 3–4 days.
Freeze: Portion into freezer-safe containers or heavy-duty bags and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over medium-low, stirring and adding a splash of beef broth if too thick. In the microwave, heat in 1-minute bursts, stirring between cycles.
Safety: Always reheat until steaming hot throughout (internal temp 165°F / 74°C). Do not refreeze chili that has been thawed.
Pro chef tips
- Toast spices: Spending 1–2 minutes to toast the chili powder and cumin unlocks more aroma and layers of flavor.
- Browning technique: Let the beef sit undisturbed for a minute when you first add it to the pan — this creates Maillard flavor.
- Texture control: If you like a smoother chili, mash some of the beans against the pot side or briefly process a cup of the chili and return it.
- Adjusting heat: Add cayenne gradually. Fresh chopped jalapeño gives a fresher, greener heat than dried cayenne.
- Finish with acid: A teaspoon of lime juice or apple cider vinegar at the end brightens the whole pot.
Creative twists
- Smoky chipotle: Swap ½ teaspoon smoked paprika and add one canned chipotle in adobo (minced).
- Vegetarian swap: Use 1 lb chopped portobello mushrooms + extra beans or textured vegetable protein instead of beef.
- Mexican-style: Add a tablespoon tomato paste, a cinnamon stick while simmering, and top with chopped cilantro and avocado.
- Cincinnati-style: Stir in a tablespoon of cocoa powder and serve over spaghetti for a twist.
To explore other complementary mains, consider trying this white chicken chili with roasted garlic sometime.
Your questions answered
Q: How long does this take from start to finish?
A: About 45–60 minutes total: 10–15 minutes active prep and 30–40 minutes simmer.
Q: Can I make this milder for kids?
A: Yes. Omit the cayenne and reduce chili powder by half. Add spicy elements at the table for adults.
Q: Is it okay to use lean ground beef?
A: Yes. Lean beef reduces fat but can be a touch drier. You may skip draining and simmer a bit longer with a splash of broth.
Q: Can I freeze leftovers?
A: Absolutely. Freeze in portions for up to 3 months. Thaw overnight and reheat thoroughly.
Q: Any allergy swaps for beans?
A: Omit or replace beans with extra diced vegetables (zucchini, carrots) or cooked lentils if tolerated.
Conclusion
This Chili Con Carne formula gives you a reliable, deeply flavored pot that scales well and fits weeknight schedules. If you want inspiration from other cooks or alternate techniques, read a different perspective at The BEST Chilli Con Carne in the World | Don’t Go Bacon My Heart. For another solid homemade approach with tips you can borrow, see Best Homemade Chili Con Carne Recipe – Key To My Lime.
Chili Con Carne
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Gives good flavor; leaner works but may need less draining
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can diced tomatoes (15 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional) For added heat
- 1 cup beef broth Substitute with chicken broth or water + soy sauce if needed
- 2 tablespoons olive oil For sautéing
- to taste salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes, stirring occasionally.
- Turn heat to medium-high and add the ground beef. Cook until evenly browned, about 6–8 minutes, and drain excess fat if necessary.
- Sprinkle in chili powder, cumin, paprika, cayenne (if using), and salt and pepper. Stir and cook for 1–2 minutes.
- Pour in diced tomatoes and add drained kidney beans. Stir to combine and scrape any browned bits from the pot bottom.
- Add the beef broth and bring to a boil.
- Lower the heat and let the chili simmer uncovered for 30–40 minutes until thickened.
- Taste and adjust salt, pepper, or cayenne as needed before serving.
