Recipe

Chili con carne

Name: Chili con Carne
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons neutral oil; 2 lb (900 g) ground beef (85% lean); 1 large onion, chopped; 1 green bell pepper, chopped; 5 garlic cloves, finely chopped; 1 jalapeño, finely chopped; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper, or to taste; 2 tablespoons tomato paste; 1 can (28 oz / 800 g) crushed tomatoes; 2 cups (480 ml) beef stock; 2 cans (15 oz / 425 g each) kidney or pinto beans, drained and rinsed; 2 teaspoons salt, or to taste; 1 teaspoon brown sugar; 1 tablespoon cider vinegar; Shredded cheddar; Sour cream; Sliced scallions; Tortilla chips or cornbread

American · 1 hr 30 min · Easy

A thick beef and bean chili with cumin and chile powder. Top with cheese, onions and sour cream.

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A bowl of beef and bean chili topped with cheddar, sour cream and scallions

Photo: Chad Montano on Unsplash

A big pot of beef and bean chili, deeply flavored with toasted spices, tomatoes and a long, slow simmer. It's ideal for game days and cold nights, and it feeds a crowd.

Take your time browning the beef; that crust adds a lot of flavor. Like most stews, chili tastes even better the next day.

Chili con carne recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 15 min
Cook: 1 hr 15 min
Total: 1 hr 30 min
Serves: 6

Ingredients

2 tablespoons neutral oil
2 lb (900 g) ground beef (85% lean)
1 large onion, chopped
1 green bell pepper, chopped
5 garlic cloves, finely chopped
1 jalapeño, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons tomato paste
1 can (28 oz / 800 g) crushed tomatoes
2 cups (480 ml) beef stock
2 cans (15 oz / 425 g each) kidney or pinto beans, drained and rinsed
2 teaspoons salt, or to taste
1 teaspoon brown sugar
1 tablespoon cider vinegar

To serve

Shredded cheddar
Sour cream
Sliced scallions
Tortilla chips or cornbread

Instructions

Heat the oil in a large, heavy pot over medium-high heat. Add the beef in two batches and cook, breaking it up, for 6 to 8 minutes per batch, until well browned. Move it to a bowl with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
Lower the heat to medium. Add the onion and bell pepper and cook for 6 minutes, until soft. Add the garlic and jalapeño and cook for 1 minute.
Stir in the chili powder, cumin, paprika, oregano, cayenne and tomato paste. Cook for 1 minute, stirring, until fragrant.
Return the beef to the pot with the crushed tomatoes, stock, salt and brown sugar. Bring to a boil, then lower the heat, cover partly and simmer for 45 minutes, stirring occasionally.
Add the beans and simmer, uncovered, for 15 to 20 minutes more, until thick.
Stir in the vinegar and taste for salt and heat. Serve with your favorite toppings.