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Square overhead shot of a bowl of chili con carne.
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5 from 1 vote

Chili Con Carne

This easy Chili Con Carne is made with ground beef, tomatoes, beans, and simple spices for a hearty, flavorful bowl the whole family will love. Make it on the stovetop or in the slow cooker.
Course Dinner
Cuisine American
Keyword best chili con carne, chili con carne, chili con carne recipe, chilli con carne recipe, easy chili con carne
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 251kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 teaspoons finely minced or grated garlic (about 2 cloves)
  • 1 ½ lbs. (24 ounces) lean ground beef
  • 1 (28 ounce) can diced tomatoes, undrained
  • ½ cup ketchup
  • 1 (8 ounce) can tomato sauce
  • 1 (15.5 ounce) can dark red kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 ½ teaspoons kosher salt
  • 1 bay leaf
  • Optional: dash of cayenne pepper
  • Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion

Instructions

For the Stovetop:

  • Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until it starts to soften, about 5 minutes. Stir in the garlic and cook for 1 more minute.
    Cooking the onion in a Dutch oven.
  • Add the beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return beef mixture to the pot.
    Browning ground beef in a Dutch oven.
  • Stir in the diced tomatoes (with juices), tomato sauce, ketchup, kidney beans, chili powder, salt, and bay leaf.
    Stirring spices and other ingredients into a pot of chili con carne.
  • Simmer, covered, on low heat for about 1 to 1 ½ hours.
    Ladle in a pot of chili con carne.
  • Remove the bay leaf. Ladle the chili into bowls and garnish with desired toppings.
    Horizontal overhead image of a spoon in a bowl of chili con carne.

For the Slow Cooker:

  • Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook until it starts to soften, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  • Add the beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Remove from heat and drain fat.
  • Transfer the beef mixture to a slow cooker. Add remaining ingredients and stir to combine.
  • Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Remove the bay leaf. Ladle the chili into bowls and garnish with desired toppings.

Video

Notes

  • Adjust the heat: Use 1 tablespoon chili powder for milder chili, 2 tablespoons for more warmth. Add cayenne for extra kick.
  • No beans? Substitute with a can of corn kernels or increase the ground beef to 2 pounds.
  • Protein swap: Ground turkey or ground chicken works in place of beef.
  • Make ahead: Brown the beef mixture ahead of time and refrigerate. On cooking day, combine everything and simmer.
  • Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
  • Reheating: Warm over medium-low heat, adding a splash of water or broth if the chili has thickened.

Nutrition

Serving: 1cup | Calories: 251kcal | Carbohydrates: 24g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 939mg | Potassium: 884mg | Fiber: 6g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 5mg