Chili Con Carne with Beans Recipe (Ground Beef)
This chili con carne recipe is a hearty one-pot meal made with ground beef, onions, green pepper, tomatoes, warm spices, and red kidney beans. You’ll sauté the base, simmer it low and slow, then fold in the beans at the end so they stay intact. Keep it gently bubbling and stir now and then for a thick, spoonable texture.
Ingredients
Main Ingredients
Step-by-Step Method
Prep the vegetables
Chop the onions, bell pepper, and celery, then mince the garlic. Set everything close to the stove so cooking stays easy.
Brown the beef
Heat a large pot over medium heat and add the ground beef. Cook, breaking it up, until it’s no longer pink and most moisture has cooked off.
Sauté the aromatics
Add onions, bell pepper, celery, and garlic. Stir and cook for 5–7 minutes until the vegetables soften.
Add tomatoes and sauce
Stir in the chopped/grated tomatoes and tomato sauce. Let it cook for 2–3 minutes to blend the base flavors.
Season and add water
Add chili powder, salt, black pepper, cumin, and the bay leaf. Pour in the water and mix well.
Simmer low and slow
Bring to a gentle boil, then reduce heat to low. Simmer, partially covered, for 1.5–2 hours, stirring occasionally so it doesn’t stick.
Add beans and finish
Fold in the drained kidney beans and simmer for 10–15 minutes. If it gets too thick, splash in a little water.
Final check and serve
Remove the bay leaf. Taste and adjust salt and spice. Serve hot; it’s great with rice or cornbread on the side.