Simple Chili Con Carne Recipe Ready in No Time

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When it comes to a comforting and hearty meal that satisfies the whole family, chili con carne is hard to beat. This Simple Chili Con Carne recipe is packed with bold flavors, rich spices, and a medley of textures—from tender ground beef to creamy beans and juicy tomatoes. Whether you’re whipping up a quick weeknight dinner or prepping for a cozy gathering, this chili is as effortless as it is delicious.

The real beauty of this dish lies in its simplicity. With just a few pantry staples and minimal prep time, you’ll have a warm, robust bowl of chili ready in no time. It’s the perfect dish to make ahead, freeze for later, or load up with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

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Ingredients for this Simple Chili Con Carne Recipe

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound (450g) ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) sweet corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth or water
• Salt and black pepper to taste
• Optional toppings: shredded cheddar cheese, chopped cilantro, sour cream

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Step-by-Step Instructions for Simple Chili Con Carne

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Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

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Step 2: Brown the Beef

Add the ground beef to the pot. Cook it thoroughly, breaking it up with a wooden spoon, until it’s no longer pink and begins to brown slightly—about 6–8 minutes.

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Step 3: Spice It Up

Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to evenly coat the meat with the spices. Cook for another 1–2 minutes to let the flavors bloom.

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Step 4: Add the Veggies and Tomatoes

Pour in the drained kidney beans, sweet corn, diced tomatoes, and tomato paste. Stir everything together until evenly mixed.

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Step 5: Simmer to Perfection

Add the beef broth (or water) to the pot and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, stirring occasionally to prevent sticking.

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Step 6: Final Seasoning and Serve

Taste your chili and add salt and black pepper as needed. If the chili is too thick for your liking, stir in a bit more broth. Once you’re satisfied with the texture and seasoning, ladle into bowls and top with cheese, cilantro, or sour cream.

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Storage Instructions

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Refrigeration:
Allow the chili to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.

Freezing:
Simple Chili Con Carne freezes exceptionally well. Place cooled chili in freezer-safe containers or resealable bags, removing as much air as possible. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Estimated Nutrition

(Per serving, based on a 6-serving batch)

• Calories: 360
• Protein: 24g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 8g
• Sugar: 6g
• Sodium: 680mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

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Frequently Asked Questions

Q1: Can I make this chili vegetarian?

Yes! Simply swap the ground beef for plant-based ground meat or additional beans and veggies like zucchini or mushrooms.

Q2: Is this chili spicy?

It has a mild to moderate kick. For a spicier version, increase the cayenne or add chopped jalapeños.

Q3: Can I cook this in a slow cooker?

Absolutely. Brown the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Q4: What beans can I substitute for kidney beans?

Black beans, pinto beans, or cannellini beans all work well.

Q5: Can I add other vegetables?

Yes. Bell peppers, carrots, or celery are great additions and can boost the nutrition.

Q6: How do I thicken chili if it’s too runny?

Simmer uncovered to let some liquid evaporate or mash some of the beans to naturally thicken the chili.

Q7: What toppings go well with chili?

Try shredded cheese, sour cream, green onions, diced avocado, tortilla chips, or fresh cilantro.

Q8: Can I double the recipe?

Definitely. Just use a larger pot and adjust cooking time slightly to ensure everything heats evenly.

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