Chili con Carne is a hearty one-pot dish made with ground beef, beans, and a simple blend of spices. It’s easy to prepare and perfect for a comforting meal at home.
I’ve always enjoyed chili. In Italy, it’s considered ethnic or Mexican food, and it isn’t very common. I first tasted it in Paris at a Tex-Mex restaurant during my teenage years, and I immediately fell in love with the flavours.
A couple of years later, I found a Chili con Carne recipe in an old magazine and adapted it to suit my taste. This is the version I still make, with beans and a simple mix of spices.
Some traditional versions of chili are made without beans and use chunks of beef, but this is the version I enjoy most.
There are many variations of chili, using different cuts of meat, beans, and spice combinations, and I decided to go back to this old, reliable recipe.
It’s very easy and relatively quick to make, especially if you use canned beans. I hadn’t made it in quite some time and had almost forgotten how much I enjoy it.
This dish is hearty and satisfying, and I like to serve it with avocado, tomato, coriander leaves, and a dollop of sour cream to balance the spices.
I first made this version for a Sunday Supper Chili Cook-off, and it ended up becoming one I keep coming back to.
Why You’ll Love This Easy Chili con Carne
- Gives a balanced mix of richness and freshness when served with simple toppings.
- Uses a simple spice mix that’s easy to adjust without needing extra ingredients.
- Requires only one pot, which keeps the process simple and reduces clean-up after cooking.
Key Ingredients for Chili con Carne
Ground Beef
Gives the chili its rich, savoury flavour and a slightly coarse texture which holds well as it simmers. A mix with around 15–20% fat works best, keeping the meat tender and flavourful.
Red Kidney Beans
Kidney beans have a soft, creamy texture which contrasts with the meat and adds a gentle, slightly nutty taste.
Herbs and Spices
Paprika, cumin, coriander, and oregano give the chili its warm, well-rounded taste. There’s a mild earthiness, a hint of citrus from the coriander, and a gentle warmth that builds without making it too spicy.
Tomato Purée and Diced Tomatoes
Tomato purée and diced tomatoes give the chili a rich, slightly tangy flavour with a deep tomato taste. Good quality canned tomatoes give a fuller, more rounded taste.
Find the complete list with measurements in the recipe card below.
How to Make Chili con Carne with Beans
Step 1: Sauté the chopped onion and garlic in olive oil over medium heat in a large heavy-based pot. Cook until softened.
Step 2: Add the ground beef and brown the meat, breaking up any lumps.
Step 3: Add the paprika, cumin powder, coriander powder, and oregano. Stir to combine.
Step 4: Add the tomato purée, diced tomatoes, kidney beans, a few coriander leaves, and 500 ml – 2 cups of water. Stir until well combined.
Step 5: Bring to a boil, then reduce the heat to low and cook for 1 hour, stirring occasionally.
Step 6: Season with salt and pepper.
Step 7: Serve topped with chopped avocado, tomato, sour cream, and extra coriander leaves.
Frequently Asked Questions
Yes, but they need to be soaked and fully cooked before adding. This helps them soften properly and blend into the sauce during simmering.
Let it simmer uncovered for a few extra minutes to thicken the sauce. If it still feels too thin, mash a small portion of the beans and stir them back in for a thicker consistency.
You can add vegetables like bell peppers, carrots, or sweetcorn. Add them with the onions to keep the texture even and avoid firm pieces in the sauce.
Yes, add more chilli flakes or adjust the spice level to suit your taste. Start with a small amount and increase gradually.
Yes, but brown the beef, onion, and garlic first for better flavour. Transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.
Extra Help from the Kitchen
Let the Chili Rest Before Serving – Let the chili sit for 10–15 minutes after cooking. This helps the sauce thicken slightly and makes it easier to serve without excess liquid.
Rinse Beans Properly Before Use – Rinse canned kidney beans under cold water to remove excess starch and salt. This keeps the sauce cleaner in flavour and prevents it from turning cloudy.
Use a Wide Pot Instead of a Deep One – A wider surface helps the chili reduce more evenly during simmering and gives better control over the final sauce consistency.
Skim Excess Fat After Browning – Remove excess fat from the pot after browning the beef if needed. This keeps the sauce from feeling greasy and helps the flavours stay clear.
Adjust Thickness at the End – If the chili feels too thick, add a small amount of hot water to loosen it. If it feels too thin, let it simmer uncovered for a few extra minutes to reduce slightly.
Variations and Twists
Stir in Bell Peppers – Diced green or red bell peppers add texture and a slight sweetness, which balances the spice and tomato base.
Swap Water for Beef Broth – Replacing water with beef broth gives a deeper, more savoury flavour while keeping the same consistency and cooking process.
Pour in a Small Amount of Beer – Pour in a little beer to add depth and a mild bitterness, and enhance the tomato base and spices.
Finish with Worcestershire Sauce – A small splash enhances the savoury flavour and blends smoothly into the sauce, especially alongside beef and tomatoes.
Spice it Up – Stir in a small pinch of chilli flakes with your dried spices to bloom their heat and add a gentle, warming kick to the sauce.
Storage and Shelf Life
Store Homemade Chili con Carne in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months.
To thaw, place it in the refrigerator overnight until fully defrosted. Reheat gently on the stove over low heat, stirring occasionally, until hot. Add a little water if the sauce has thickened too much.
More Recipes to Serve with Chili con Carne
Chili Con Carne with Beans Recipe
Equipment
Ingredients
Chili
- 2 tbsp olive oil
- 1 onion – chopped
- 2 garlic cloves – chopped
- 500 g – 1.1 lb ground beef
- 400 g – 14 oz canned red kidney beans – rinsed
- 1 tsp paprika
- 2 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp oregano
- 2 tbsp tomato purée
- 400 g – 14 oz canned diced tomatoes
- salt and pepper – to taste
- 500 ml – 2 cups water
- coriander
To Garnish
- 1 tomato – chopped
- avocado
- sour cream
- coriander leaves
Instructions
- Sauté the chopped onion and garlic in olive oil over medium heat in a large heavy-based pot. Cook until softened.
- Add the ground beef and brown the meat, breaking up any lumps.
- Add the paprika, cumin powder, coriander powder, and oregano. Stir to combine.
- Add the tomato purée, diced tomatoes, kidney beans, a few coriander leaves, and 500 ml – 2 cups of water. Stir until well combined.
- Bring to a boil, then reduce the heat to low and cook for 1 hour, stirring occasionally.
- Season with salt and pepper.
- Serve topped with chopped avocado, tomato, sour cream, and extra coriander leaves.
I add fresh ginger to onion and garlic and whole dried red peppers, to have a snack put cooked white rice in a carry on container top it with chili and finely chopped onions with some youghurt and have this while on the beachfront,,,, heavenly
Great photo styling!
Like you, I think a great chili HAS to include beans. 🙂
I am a bean in my chili kind of girl, unless it is on my hot dog. Your pictures are mouth watering!!
We take mexican dishes for granted — glad to see that somewhere they are still exotic
Great looking recipe Manu! Every had chili with Negroamoro from Salice Salento? I bet they work well together!
Beautiful ingredient made simply-no better food.
Love a good old chili on a wintery night and yours looks absolutely delicious! ! Love the colorful pics too 🙂
There’s a Tex-Mex restaurant in Paris?? No way! Your chili looks wonderful. 🙂
When I first moved to the UK I thought it was funny that everyone thought chili was Mexican food. We now joke that the only reason it is packaged as Mexican food in the UK is because they were convinced no one would try it if they said it was American. 😉
I love how colorful your pictures are! This chili looks fantastic!
Ah, Manuela, one of my absolute favourites! Thank you for sharing xo
I love all the options you offer for this delicious chili. M-M-M!
A lot of times I find it really difficult to find the ingredients I need to make ethnic foods here in Morocco, but what I love about chili is that no matter where I am in the world the ingredients exist. Gorgeous food and great recipe!
I love beans in chili and usually prefer it with ground beef too. You did a great job Manu! And I love your colorful presentation!
I also love having beans as a part of my chili! Yours looks picture perfect indeed!
Sometimes simple is best and I think this recipe showcases that!
Same thing in Germany ~ Chili is Ethnic Mexican food and I think the first time eating Chili for me was in the United States. It is so easy delicious and always a hit in my family 🙂
Your version sounds fantastic and the pictures are just mouthwatering.
I always make this kind of chili. It is my son’s favorite dish. I just add one or two peppers, diced, and some thyme. With fresh bread from bakery.
Gotta stick to your most trustworthy recipes, they won’t steer ya wrong!
Easy is my middle name, so this is just my style.
I’m a bean free chili eater but yours still sounds good and I love your little red pots!
I love chili with a dollop of sour cream too! This looks like a wonderful classic recipe!
I have to tell you that I LOVE all of your pictures! They are beautiful! Your chili looks just amazing!!!
This recipe is fabulous and so are your colorful photos. LOVE!
I love that you tried chili for the first time in Paris in a Tex-Mex restaurant of all places!!! and yes, TEXAS chili believes that it’s only beef and chili seasoning, no beans. I love that a lot of different cities and states do it differently.
Your chili looks amazing, Manu! I’m a big bean lover when it comes to chili, so your recipe looks right up my alley
Your photos are incredible! I think I can count every bean in the bowl and see every vein in that cilantro (coriander) leaf. Superb!
Easy is always good!! Your chili looks delish!!
We always put beans in our chili, too! So glad to see chili is enjoyed around the world, Manu!!
I’m one that likes beans in chili. Only time I have chili without beans is when I use it as a hot dog topping. It is interesting to see who is on which side of the beans in chili debate.