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Chili Con Carne

Chili Con Carne

Texas-Style Beef Chili with Two-Bean Blend

Real chili starts with quality beef and builds flavor layer by layer — no shortcuts, no rush. This version balances smoky heat with rich tomato depth, then simmers long enough for everything to meld into something special. The kidney and pinto beans add heartiness without overwhelming the beef.

AmericanTex-MexDinnerComfort FoodMeal PrepBudget FriendlyOne PotBeefWinter
Prep15 min
Cook2 hrs
Total2 hrs 15 min
Servings6
Difficultyeasy

Nutrition

fat18g
carbs32g
protein28g
calories385

Ingredients

  • 2 lbground beef, 80/20 blend for best flavor
  • 1 largelarge yellow onion, diced
  • 3 clovegarlic cloves, minced
  • 1 28-oz cancrushed tomatoes, good quality
  • 1 15-oz cankidney beans, drained and rinsed
  • 1 15-oz canpinto beans, drained and rinsed
  • 2 cupbeef broth, low-sodium preferred
  • 2 tbsptomato paste
  • 1 tbspvegetable oil
  • salt and black pepper

spices

  • 2 tbspchili powder
  • 1 tbspground cumin
  • 1 tspsmoked paprika
  • 1 tspdried oregano
  • ½ tspcayenne pepper

Instructions

  1. Warm the oil in a large, heavy-bottomed pot over medium-high heat until it shimmers. You want good heat here to properly brown the meat.
  2. Crumble the ground beef into the pot and let it cook undisturbed for 2-3 minutes before breaking it up with a wooden spoon. Keep stirring and breaking until the meat is well-browned and no pink remains — this builds the foundation flavor for your chili.
    ⏱ 8 min
  3. Toss in the diced onion and cook, stirring occasionally, until it turns translucent and starts to soften around the edges. The onion should release its moisture and begin to meld with the beef.
    ⏱ 5 min
  4. Add the minced garlic and stir constantly — you want it fragrant but not burned, which happens quickly at this temperature.
    ⏱ 1 min
  5. Sprinkle in all the spices — chili powder, cumin, paprika, oregano, and cayenne — stirring constantly to coat everything evenly. The spices will bloom and become fragrant, which deepens their flavor significantly.
    ⏱ 1 min
  6. Stir in the tomato paste and cook until it darkens slightly and loses its raw edge. This concentrates the tomato flavor and adds richness to the base.
    ⏱ 2 min
  7. Pour in the crushed tomatoes, both types of beans, and beef broth, stirring well to combine everything. Scrape up any browned bits from the bottom of the pot — those add serious flavor.
  8. Bring the mixture to a vigorous boil, then dial back the heat to maintain a gentle simmer. Leave the pot uncovered and let it bubble away slowly — the liquid will reduce and the flavors will concentrate into something rich and complex. Stir occasionally to prevent sticking.
    ⏱ 1 hr 30 min
  9. Taste and adjust with salt and black pepper as needed. The chili should have a balanced heat with deep, developed flavors throughout.