Ultimate 1-Pot Chili Con Carne Recipe You’ll Crave Daily

Honestly, is there anything more comforting than a big, steaming bowl of chili con carne on a chilly evening? This recipe has been my go-to for years—it’s the kind of meal that warms you from the inside out. I love how the rich, spicy flavors meld together while it simmers, filling the whole kitchen with that irresistible aroma. And the best part? It’s foolproof. Whether you’re cooking for a crowd or just craving something hearty, this chili con carne delivers every time. Trust me, once you try it, you’ll understand why it’s become my family’s favorite weeknight dinner.

Why You’ll Love This Chili Con Carne

This isn’t just any chili—it’s the kind of recipe that makes people ask for seconds (and thirds!). Here’s why it’s become my absolute favorite:

• Bursting with flavor – The blend of chili powder, cumin, and paprika creates that perfect balance of smoky, spicy, and slightly sweet that keeps you coming back for another bite
• Cooks in one pot – Less dishes means more time to enjoy your meal (and who doesn’t love that?)
• Gets better overnight – The flavors deepen beautifully if you can resist eating it right away
• Crazy versatile – Serve it over rice, with cornbread, or even on hot dogs for the ultimate chili dog
• Weeknight lifesaver – From fridge to table in under an hour on even the busiest days

I’ve made this recipe for everything from casual family dinners to game day parties, and it never fails to disappear fast. The best part? You probably have most of the ingredients in your pantry already!

Ingredients for Chili Con Carne

Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens when these basic items come together:

• 1 lb ground beef – 80/20 blend gives the best flavor
• 1 onion, chopped – yellow or white works great
• 2 cloves garlic, minced – fresh is best!
• 1 bell pepper, diced – any color you like
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes – don’t drain these!
• 2 tbsp chili powder – the star of the show
• 1 tsp cumin – for that warm, earthy note
• 1 tsp paprika – smoked if you’ve got it
• 1/2 tsp salt & black pepper – to taste
• 1 cup beef broth – keeps everything juicy

See? Nothing complicated here – just good, honest ingredients that make magic together!

How to Make Chili Con Carne

Alright, let’s get cooking! This chili con carne comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfect. Grab your favorite big pot – this is going to be good!

Browning the Meat

First things first – let’s brown that beef! Crank your burner to medium-high and add your ground beef to a dry pot (no oil needed with that fat content). Break it up with a wooden spoon as it cooks. You’re looking for nice browned bits, not gray mush – that’s where the flavor lives! Takes about 5-7 minutes. Drain any excess grease if you want, but leave a couple tablespoons for cooking the veggies.

Cooking the Vegetables

Now for the aromatic base – toss in your chopped onion, minced garlic, and diced bell pepper right into that beefy goodness. Turn the heat down to medium and stir frequently. You want them softened but not browned, about 4-5 minutes should do it. That garlic smell hitting your nose? That’s how you know it’s working!

Simmering the Chili

Here comes the magic! Dump in everything else – beans, tomatoes, spices, and broth. Give it a good stir, then bring to a gentle bubble before reducing heat to low. Cover with the lid slightly ajar and let it simmer for 30 minutes, stirring occasionally. This melding time is crucial – the flavors deepen and the liquid reduces to that perfect chili consistency. Give it a taste and adjust seasoning if needed. Boom – chili perfection!

Tips for the Best Chili Con Carne

After making this chili con carne countless times, I’ve picked up some game-changing tricks that take it from good to “oh wow!” Here are my can’t-live-without tips:

• Toast those spices! Before adding them to the pot, give your chili powder, cumin, and paprika a quick toast in a dry pan. Just 30 seconds wakes up their oils and makes the flavors pop like crazy.
• Don’t skip the simmer time – That 30 minutes isn’t just cooking time, it’s flavor-melding magic. Walk away and let it do its thing (just stir occasionally so nothing sticks).
• Taste and adjust – Chili’s beauty is in customization. Need more heat? Add a pinch of cayenne. Too spicy? A teaspoon of brown sugar balances it perfectly.
• Fresh garnishes make all the difference – That handful of chopped cilantro or squeeze of lime at the end brightens the whole bowl.
• Leftovers are gold – Seriously, day-two chili might be even better as the flavors marry overnight in the fridge.

These little touches make my chili taste like I spent all day on it (shh…our secret!).

Serving Suggestions for Chili Con Carne

Now for the fun part – dressing up your chili con carne! Honestly, half the joy is piling on all the yummy toppings. Here’s how I love to serve mine:

• The classic trio – A generous sprinkle of shredded cheddar, a dollop of cool sour cream, and handful of fresh cilantro leaves
• For texture lovers – Crumbled tortilla chips or crunchy diced red onions add the perfect contrast
• Heat seekers – Sliced jalapeños or a drizzle of hot sauce for those who like it fiery
• Perfect pairings – Warm cornbread or fluffy rice soaks up every last drop of that delicious sauce
• Unexpected twists – Try avocado slices or a squeeze of lime for freshness

My kids love making “chili bars” where everyone can customize their bowl – it turns dinner into a party! And don’t forget – a cold beer or crisp cider makes the perfect adult beverage pairing.

Storing and Reheating Chili Con Carne

Here’s my no-fail method for keeping chili con carne tasting fresh: Let it cool completely, then pop it in an airtight container in the fridge – it’ll stay perfect for 3 days. When reheating, I splash in a tablespoon of water or broth to bring back that saucy goodness. Microwave works in a pinch, but low and slow on the stovetop (stirring often) gives you the best results. Freeze it for up to 3 months in freezer bags – just thaw overnight in the fridge before reheating. Trust me, this chili tastes just as amazing the second time around!

Chili Con Carne Variations

One of my favorite things about chili con carne is how easily it adapts to whatever you’ve got on hand or what your taste buds crave! Here are some of my go-to twists when I want to mix things up:

• Turkey twist – Swap the ground beef for lean turkey or chicken for a lighter version (just add an extra tablespoon of oil when browning)
• Veggie-packed – Toss in diced zucchini, corn kernels, or mushrooms during the veggie step – they soak up all that amazing flavor
• Bean bonanza – Mix up the beans! Black beans, pinto beans, or even chickpeas add fun texture variations
• Smoky vibes – A teaspoon of chipotle powder or a dash of liquid smoke gives incredible depth
• Sweet surprise – A tablespoon of cocoa powder or a square of dark chocolate melts into the most luxurious sauce

The beauty? You can’t mess it up – every variation becomes its own delicious creation. My husband still talks about the time I added sweet potatoes on a whim!

Nutritional Information for Chili Con Carne

Here’s the scoop on what’s in your bowl! Each serving (about 1 cup) of this chili con carne packs roughly:

• 350 calories
• 25g protein – thanks to that beef and beans combo
• 30g carbs with 8g fiber to keep you full
• 15g fat (5g saturated)
• 600mg sodium

Of course, these numbers might shift a bit depending on your exact ingredients – like if you use extra-lean beef or skip the cheese topping. But hey, comfort food this good is still pretty balanced nutrition-wise!

Frequently Asked Questions About Chili Con Carne

Over the years, I’ve gotten so many great questions about this chili con carne recipe! Here are the ones that pop up most often with my tried-and-true answers:

Can I make this chili vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles or an extra can of beans (I love black beans here). Use vegetable broth instead of beef broth, and maybe add some mushrooms for that meaty texture. The spices carry the flavor so well, you won’t miss the meat!

How spicy is this chili con carne?

The recipe as written gives you a nice, mild-medium heat. But here’s my trick – start with the suggested amount of chili powder, then taste after simmering. You can always add a pinch of cayenne or some diced jalapeños if you want more kick! On the flip side, a spoonful of honey tames the heat if it’s too much.

Can I make it in a slow cooker?

You bet! Brown the meat and sauté the veggies first (this step is key for flavor), then dump everything in the crockpot. Cook on low for 6-8 hours or high for 3-4. The longer it cooks, the deeper the flavors get – just stir occasionally.

Why do you leave the tomato juices in?

Those juices are liquid gold! They add natural sweetness and help create that perfect chili consistency. If you drained them, you’d need to add more broth later. Trust me – I tried it both ways and the undrained tomatoes win every time.

Share Your Chili Con Carne Experience

Now it’s your turn! I’d love to hear how your chili con carne turned out. Did you add any fun twists? What toppings did your family go crazy for? Drop a comment below with your results, questions, or secret ingredients – I read every one! And if you snapped a photo of your masterpiece, tag me on social media so I can drool over it. Happy cooking, friends – can’t wait to hear your chili stories!

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