Classic Hearty Chili Con Carne

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Hearty and flavorful chili con carne is more than just a beloved American classic – it’s a warm hug in a bowl that fits perfectly into any busy mom’s routine. Tender meat, hearty beans, and a rich blend of spices come together with a modern twist to create a dish that feels both familiar and fresh. I love the aroma of spices simmering tomatoes and ground meat (I have used, beef, chicken, pork, and turkey) can draw the family to the kitchen even before dinner’s ready. And with just a hint of added hot sauce or spice, it’s bold enough to tempt taste buds without overwhelming children that prefer something a bit more mild, making it as approachable as it is delicious.

Many days I think of a meal prep dream that doubles as comfort food: that’s exactly what this chili con carne offers. It’s remarkably easy to prepare, using just one big pot, and once it’s simmering, you’re free to help with homework or simply put your feet up. Whether it’s a busy weeknight or a game day gathering, this chili has you covered. Serve it up for dinner on Monday, then repurpose the leftovers for nacho toppings or loaded baked potatoes on Tuesday. The best part is that it actually tastes even better the next day as the flavors mingle and deepen overnight. In the end, you get multiple fuss-free meals out of one cooking session, all with a bold, crowd-pleasing flavor that has everyone asking for seconds.

Difficulty Level: easy

20 min Prep
1 hr Cook
1 hr 20 min Total
6 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup beef broth
  • Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and ground beef to the pot, cooking until the beef is browned, about 7 minutes. Drain excess fat if necessary.
  3. Stir in kidney beans, black beans, crushed tomatoes, chili powder, cumin, smoked paprika, and beef broth. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30-40 minutes, stirring occasionally.
  5. Taste and adjust seasoning if needed. Serve hot with optional toppings.

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Nutrition

Calories: 550cal
Carbohydrate: 40g
Protein: 36g
Fat: 30g
Cholesterol: 80mg
Sodium: 900mg
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