North American

Serving

Chili con Carne

Name: Chili con Carne
Total time: 60 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1.5 lbs ground beef (80/20); 1 large yellow onion (diced); 3 cloves garlic (minced); 2 cans (15 oz each) dark kidney beans (rinsed); 1 can (28 oz) crushed tomatoes; 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp oregano; 1 cup beef broth

A spicy stew containing chili peppers, meat, tomatoes, and beans.

60 minutes

Serves 4

Dinner

21 min prep

33 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and diced onions, cooking for 7-8 minutes until the beef is browned and the onions are soft. Drain excess fat.
2
Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until the spices are highly fragrant and toasted.
3
Pour in the crushed tomatoes, beef broth, and the rinsed kidney beans. Stir well, scraping up any browned bits from the bottom of the pot.
4
Bring the chili to a boil, then reduce the heat to a low simmer. Cover partially with a lid.
5
Let the chili simmer gently for at least 45 minutes, stirring occasionally, until the liquid reduces into a thick, rich sauce and the flavors meld.
6
Season with salt and pepper to taste. Serve hot with garnishes like shredded cheddar, sour cream, and jalapeños.

Chili con Carne — plated and served — Serving moment. How Chili con Carne looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 100

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 28

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

475

Calories

47 g

Protein

9 g

Carbs

27 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Chili con carne is a product of the Texas-Mexico borderlands, developed during the 19th century by a combination of Mexican spice traditions and Tejano beef culture. San Antonio's 'Chili Queens' sold spiced beef stew from outdoor stands in the city's plazas from the 1860s onward, bringing the dish to wide attention. The International Chili Society codified a competition format in 1967, which deepened the existing American argument about whether beans belong in chili at all; in Texas, they traditionally do not, while the rest of the country tends to include them.

Listahan note

This version includes dark kidney beans for a heartier weeknight pot and toasts the spices directly in the beef fat for a full minute before adding the liquid, which deepens the chili powder's flavor significantly.

Technique cues

Toasting the spices for a full minute in the residual beef fat before adding tomatoes or broth transforms the chili powder from dusty to deep; this single step makes the largest flavor difference in the recipe.
An 80/20 ground beef ratio matters: leaner beef produces a drier, less flavorful chili because the rendered fat carries and distributes the spices.
Simmering uncovered for the last 15-20 minutes concentrates the sauce and deepens color; if it thickens too much, add broth in small amounts rather than water.

Kitchen flow

Parallel prep: Dice the onion and mince the garlic while the beef browns so they are ready the moment the meat is done.
Make-ahead: Chili improves dramatically after 24 hours in the refrigerator as the spices continue to meld; make it the day before for best flavor.
Leftover move: Spoon leftover chili over baked potatoes or use as a nacho topping; it also works as a taco filling with shredded cheese.
Cleanup rhythm: Soak the Dutch oven immediately after serving; dried chili clings stubbornly to pot sides and requires scrubbing if left to set.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

ground beef (80/20)

Main protein and fat base

Purpose: The 20% fat renders out and becomes the cooking medium for browning, spice blooming, and sauce body.

Handling: Brown in batches if the pot is crowded; a steamed gray mass instead of proper browning loses the fond that flavors the whole pot.

Adaptation: Ground turkey or chicken produces a lighter chili; add 1 tablespoon of olive oil to replace the missing fat when blooming spices.

chili powder

Primary spice blend

Purpose: Commercial chili powder is a blend of dried chiles, cumin, garlic, and oregano; it provides the signature flavor profile without sourcing individual dried chiles.

Handling: Add to the pan with the other spices and stir continuously for 60 seconds over medium heat before adding any liquid.

Adaptation: A combination of 2 tablespoons ancho chile powder plus 1 tablespoon cumin produces a more complex, less commercial result.

crushed tomatoes (28 oz can)

Acid and liquid base

Purpose: Crushed tomatoes provide both body and acidity that balances the richness of the beef and the earthiness of the spices.

Handling: Pour in after the spices are bloomed, scraping up any fond from the bottom of the pot before stirring.

Adaptation: Fire-roasted crushed tomatoes add a slight smokiness; diced tomatoes work but produce a chunkier, thinner sauce.

dark kidney beans (rinsed)

Bulk and texture

Purpose: Dark kidney beans hold their shape through the simmer better than lighter beans and add a firm bite against the ground beef.

Handling: Rinse canned beans thoroughly to remove the starchy liquid, which would cloud and thicken the chili unevenly.

Adaptation: Pinto beans are the most common substitute and have a creamier texture; black beans add color contrast and a slightly earthier note.

smoked paprika

Depth and smokiness

Purpose: Smoked paprika adds the low, wood-smoke note that chili gets from dried whole chiles in a longer-process version.

Handling: Add along with the other spices and toast together; it burns slightly faster than chili powder so keep stirring.

Adaptation: Regular sweet paprika delivers color without smoke; a small pinch of chipotle powder adds smokiness with more heat.

Technique notes

Taste for salt only after the full simmer is complete; the broth reduces and concentrates, so early salting often leads to an overly salty pot.
A pinch of brown sugar or a square of dark chocolate stirred in at the end rounds out the acidity and adds a subtle depth without sweetening the chili.
Serve with all toppings on the side so each person can adjust their bowl; the chili itself should be complete without toppings, not dependent on them.

Ingredient swaps

Gluten-free direction: This recipe is naturally gluten-free as written; verify that the beef broth brand used is gluten-free certified.
Plant-based direction: Replace the ground beef with a 50/50 mix of cooked lentils and crumbled walnuts; bloom the spices in olive oil instead.
Lower-heat option: Reduce chili powder to 2 tablespoons and omit the cayenne; add 1 teaspoon sweet paprika to maintain color and depth without the heat.

Serve alongside

Cornbread or corn muffins
Simple shredded cheddar and sour cream as toppings
Tortilla chips for scooping
Pickled jalapenos and diced white onion
Amber ale or dark lager
Iced sweet tea or cola
Horchata to cool the palate

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 5 days; flavor improves noticeably after the first 24 hours.
Reheat on the stovetop over medium heat, adding a splash of broth if it has thickened too much in the fridge.
Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator and reheat with a splash of broth.

Equipment

Large Dutch oven or heavy-bottomed pot (at least 6-quart)
Wooden spoon for breaking the beef and scraping fond
Ladle for portioning and serving
Fine-mesh strainer for rinsing beans

Make this household-aware

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