You know those chilly days when you need something warm, hearty, and just a little bit nostalgic? That’s when I find myself turning to a big pot of Chili con Carne. The first time I made this recipe, it was one of those days when the world felt like it was moving too fast, and I just needed a simple, soul-soothing dinner to slow things down. A friend shared their family recipe, and after that first spoonful, I was hooked. When I first served it to my grandmother, the smoky, rich flavors transported my grandmother back to memories she didn’t even know she had—like stepping into an old-school chili parlor for the first time!

Chili con Carne is one of those recipes that effortlessly fits into everyday life, especially on those jam-packed weekdays when time is tight but you still crave something homemade. It’s a one-pot wonder that fills your kitchen with the most amazing, savory aroma—like you’ve been simmering it for hours (even though it’s mostly hands-off).

This dish has everything you could want in a comforting meal: tender ground beef, hearty kidney beans, and just the right amount of heat from chili powder, smoked paprika, and a touch of cayenne. And the best part? It’s got layers of flavor without needing a whole day of cooking. The fire-roasted diced tomatoes add a subtle sweetness, while the beef broth keeps it perfectly saucy, making each bite just right for scooping up with a crusty piece of bread or topping with a little extra cheese.

One of the things I love about Chili con Carne is its versatility. It’s perfect for cozy weeknight dinners when you want something easy but satisfying, yet it’s also a crowd-pleaser at gatherings—think game-day Sundays or family potlucks. Serve it up with a sprinkle of grated cheddar, a dollop of sour cream, and maybe even some chopped green onions if you’re feeling fancy. Everyone can customize their bowl just the way they like it.

And let’s be honest, there’s something magical about how it tastes even better the next day—perfect for those leftovers that make lunch feel like a treat. Plus, the recipe is easy to tweak. You can adjust the spices to your taste, add extra veggies, or even make it a bit spicier if you like your chili with a kick.

Chili con Carne

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Family-run chili parlors were all the rage even before the 1950s and continued to make their mark throughout the mid-twentieth century across Texas and parts of the Midwest. You can re-create the magic of those chili parlors at home with this flavorful dish.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Serves 4
• Category: Soups

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 red or green bell pepper, diced
• 1 pound ground beef
• 1 1/2 teaspoons chili powder
• 2 teaspoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1/2 teaspoon light brown sugar
• 1/4 cup tomato paste
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (14-ounce) can red kidney beans, drained
• 3/4 cup beef broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Grated cheddar cheese and sour cream, for serving

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Instructions

1. In a medium Dutch oven or saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook for 1 to 2  minutes.
2. Add the bell pepper and cook for 2 minutes.
3. Raise the heat to high. Add the ground beef and cook, breaking it up as it cooks, until browned and almost cooked through, about 5 minutes.
4. Add the chili powder, paprika, cumin, cayenne, onion powder, and brown sugar. Cook, stirring occasionally, until the beef is fully cooked.
5. Stir in the tomato paste, tomatoes, kidney beans, 1/2 cup of the broth, the salt, and the black pepper.
6. Bring to a simmer. Cover and cook for 30 minutes. Add the remaining 1/4 cup beef broth and cook for 30 minutes more.
7. Taste and adjust the seasoning, if needed.
8. Serve with grated cheddar cheese and sour cream.

So, if you’re looking for a dish that feels like a warm hug on a busy day, give Chili con Carne a try. I promise it’ll quickly become a go-to in your dinner rotation. And if you do try it, I’d love to hear how you make it your own! Drop a comment below with your favorite twists or secret ingredients. Happy cooking, friends!