Main dishes
Quick Chili Con Carne: Easy One-Pot Recipe in 40 Minutes
Fast homemade chili con carne with ground beef, kidney beans, tomato, bell pepper and chili powder, all in one pot. Thick, smoky and ready in 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Tex-Mex
Ingredients
For the beef
Vegetables
Spices
For the sauce
To serve
Method
Chop the vegetables
Chop the onion and garlic, dice the bell pepper and mince the jalapeño.
Sauté the onion and pepper
Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper for 5 minutes; add the garlic and jalapeño and cook 1 minute.
Brown the beef
Raise the heat to medium-high, add the beef and break it up; cook 6 to 8 minutes until browned with no pink left.
Add the spices
Add the chili powder, cumin, paprika, oregano, salt and tomato paste, and stir for 1 to 2 minutes to toast them.
Add the tomato and broth
Stir in the crushed tomatoes and broth, scrape the bottom of the pot and bring to a boil.
Stir in the beans
Add the drained beans and stir gently so they do not break.
Simmer until thick
Simmer uncovered over low heat for 15 to 20 minutes, stirring now and then, until thick and the beef reaches 160 °F (71 °C).
Serve
Taste and adjust the salt. Serve hot with cheddar, sour cream, chives, jalapeño and lime wedges.
The step photos are illustrative.
Notes
Tips
- Toasting the spices with the tomato paste before adding liquid makes the flavor much deeper.
- Simmer uncovered at the end so the sauce reduces and the chili turns thick, not watery.
- If it ends up too spicy, serve with extra sour cream or add a little more tomato.
- It tastes even better the next day, once the spices settle.
- Wash your hands and the board after handling raw meat.
Substitutions
- Meat: ground turkey, or half beef and half pork (turkey must reach 165 °F / 74 °C).
- Beans: black or pinto beans in the same amount.
- Heat: chipotle in adobo instead of jalapeño for a smokier flavor.
- Vegetarian: replace the beef with extra beans and cooked lentils.
Storage
Refrigerate the chili in a covered container within 2 hours and eat within 3 to 4 days. Reheat to 165 °F (74 °C). It freezes very well for up to 3 months.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 bowl (1/4 of the recipe) with cheese and sour cream
- Protein
- 37.1 g
- Carbohydrates
- 29 g
- Fat
- 32.3 g
- Saturated fat
- 13.5 g
- Fiber
- 8.5 g
- Sugars
- 9.2 g
- Sodium
- 1200 mg
Estimate per bowl, calculated with 85/15 ground beef, kidney beans, tomato, bell pepper, onion, low-sodium broth, oil, spices, salt, cheddar and sour cream. Tortilla chips not included.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chili con carne is the signature stew of Tex-Mex cooking: beef simmered in a thick tomato sauce with chili, cumin and oregano, and most often with beans. Traditional versions cook for hours, but this express recipe gets a thick, deeply flavored chili in 40 minutes and in a single pot. The trick is to brown the beef well, toast the spices with a little tomato paste so they release all their aroma, and let the sauce reduce uncovered. Smoked paprika adds depth without hours of simmering. Serve it with cheddar, sour cream, chives and tortilla chips, or spoon it over rice, baked potatoes or hot dogs. For safety, ground beef must reach 160 °F (71 °C).
Frequently asked questions
What goes in chili con carne?
Beef, onion, bell pepper, garlic, tomato, chili powder, cumin and oregano. The most common home version also has kidney beans.
How do I make chili thicker?
Simmer it uncovered over low heat for the last 15 to 20 minutes and add a little tomato paste. The sauce reduces and thickens on its own.
Is chili con carne spicy?
It depends on the chili. With ancho chili powder and a seeded jalapeño it is mild; add cayenne or chipotle for more heat.
What temperature should ground beef reach?
The USDA recommends cooking ground beef to 160 °F (71 °C). Check with a thermometer or make sure no pink remains.
Can I freeze chili con carne?
Yes. It freezes very well for up to 3 months in covered containers; thaw it in the fridge and reheat until it boils.
