This Chili con Carne is what I turn to when I want something hearty, bold, and deeply comforting. Made with ground beef, smoky bacon, tender beans, and just the right mix of spices, it’s everything I love in a classic beef chili. It’s cozy and satisfying, but still quick and easy enough to pull together on a weeknight. Plus, it makes the kind of leftovers that taste even better the next day—perfect for meal prep or feeding a hungry crowd.
Make Chili con Carne from Scratch – So Easy!
This classic beef chili recipe comes together with just a few simple ingredients (many of them pantry staples!) and each one adds something special to the pot.
- Ground beef: The rich, meaty base that makes this chili so satisfying. Choose high-quality, sustainably raised beef when possible—it really makes a difference.
- Smoked bacon: Adds a subtle smoky depth right from the start.
- Onion and garlic: A simple aromatic base for building flavour.
- Tomato paste + canned tomatoes: For a rich and flavourful tomato base.
- Bell peppers: I love using red and yellow for a pop of sweetness and color.
- Kidney beans: Hearty and traditional, they hold up beautifully in the simmer.
- Chili powder, cumin, oregano, paprika: My go-to chili spice mix—warm, earthy, just-right heat.
- Beef broth: Adds depth and richness, bringing all the flavours together into a warm, well-rounded finish.
- Optional toppings: Think sour cream, cheddar cheese (a must!), green onion, parsley. Make it your own.
Tip: If you like it spicy, go ahead and toss in some fresh jalapeños or a splash of hot sauce.
Preparing a Classic Beef Chili is Easy
This one-pot chili is all about building flavour in layers — and it all comes together in three easy main steps:
- Sauté the aromatics and brown the beef. Start by cooking the bacon and onions in olive oil, then stir in the garlic and tomato paste. Add the ground beef and cook until it’s browned and crumbly.
- Add veggies, spices, and simmer. Stir in the bell peppers and let them soften. Add the spices, tomatoes, and broth, then bring everything to a gentle simmer.
- Finish with beans and toppings. Stir in the beans and let the chili thicken. Ladle into bowls and top with freshly grated cheddar cheese, green onions — whatever you love.
Tip: This chili is even better the next day. The flavours deepen and meld beautifully overnight, making it a perfect make-ahead meal.
You’ll find the full ingredient list and detailed instructions in the recipe card below.
Tips for the Best Chili con Carne Flavour
There’s plenty of debate about how long chili con carne should simmer—but you don’t need hours to build bold, layered flavour. With just under an hour (including 20–30 minutes of simmering), a few smart techniques make all the difference:
- Start with quality ingredients. The better your basics, the better your chili. I use organic, freshly ground beef—ideally cooked within 24 hours for the best flavour and food safety. A good beef broth and high-quality canned tomatoes (Italian or vine-ripened) also make a big impact.
- Sauté the tomato paste first. This simple step caramelises the paste, adding a deep, umami-rich flavour to the base.
- Brown the beef well. Don’t just cook it—sear it. That deep browning adds flavour.
- Simmer gently. You don’t need all day—just a low, steady simmer to let the flavours meld and everything come together beautifully.
- Make it ahead. Chili always tastes better the next day. Perfect for prepping in advance for weeknights or feeding a crowd.
Why You’ll Love This Chili Con Carne
- Big flavour, minimal effort: The combo of beef, bacon, tomatoes and spices does all the work for you.
- One pot, less mess: Everything cooks in one pot—easy prep, easy cleanup.
- Make-ahead friendly: Even better the next day, making it ideal for meal prep.
- Family-friendly: Mild enough for kids, spicy enough for grown-ups (with optional toppings to customise).
- Versatile: Add more beans, swap the beef for ground turkey, or dial up the heat—it’s up to you.
More Cozy Chili Recipes to Try
If you’re into cozy, comforting chili recipes like this one, here are a few more you might love:
- Vegetarian Black Bean Chili – A hearty, plant-based chili packed with flavour and fibre.
- Chunky Chili con Carne (Stew-Style) – A rustic, slow-simmered take on the classic, full of texture and bold spice.
- Easy White Chicken Chili – Creamy, comforting, and all made in one pot—perfect for a quick weeknight dinner.
- Vegetarian Chili sin Carne with Grünkern – A smoky, satisfying chili made with nutty grünkern and beans for a delicious meat-free option.
Chili con Carne Recipe (Classic Beef Chili)
Ingredients
- 1 tablespoon olive oil
- 75 g smoked bacon, diced
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 g ground beef
- 1 red bell pepper, diced
- 1 yellow or green bell pepper, diced
- 2,5 tablespoons chili powder (adjust to taste; use best quality)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- sea salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried red pepper flakes (optional, for extra heat)
- 2 x 400 g cans diced or crushed tomatoes
- 250 ml beef broth
- 400 g canned kidney beans, drained and rinsed
Optional Toppings
- sour cream or crème fraîche
- grated cheddar cheese
- chopped green onions or fresh parsley
Method
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Sauté Bacon, Onions & Garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon and onions. Cook for about 5 minutes, until softened and fragrant. Stir in the garlic and tomato paste, and cook for 1 minute more.
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Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through—about 5 to 7 minutes. Lightly season with salt and pepper.
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Add Bell Peppers: Stir in the diced red and yellow (or green) bell peppers. Cook for another 5 minutes, stirring occasionally.
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Combine the Spices: Sprinkle in the chili powder, ground cumin, dried oregano, sweet paprika, black pepper, and red pepper flakes (if using). Stir well and let cook for 1 to 2 minutes to bloom the spices.
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Add Tomatoes & Broth: Pour in the canned tomatoes and beef broth. Stir everything together and bring to a gentle simmer.
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Let It Simmer: Reduce the heat to low, cover, and simmer for 20 to 30 minutes, stirring occasionally.
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Add the Beans: Stir in the drained kidney beans and let the chili cook uncovered for another 10 to 15 minutes, allowing the flavors to meld and the chili to thicken.
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Final Seasoning & Serve: Taste and adjust seasoning as needed with more salt or chili powder. Serve hot, topped with sour cream or crème fraîche, grated cheese, scallions, or parsley. Perfect with crusty bread, steamed rice, or tortilla chips. Enjoy!
Rezept Video
Notes
- Use a chili powder you love. Quality really matters here. Choose a chili powder or spice blend that suits your taste—I like the Chili Con Carne mix from Spice Bar (unpaid mention), but feel free to adjust the seasoning to make it your own.
- Optional Add-Ins for Extra Flavour and Texture: 200 g canned sweet corn or use frozen corn – adds a pop of sweetness and color Black beans or pinto beans – for a heartier chili Chopped zucchini or carrots – extra veggies, more texture Fresh jalapeños – a little heat, a lot of flavour A s square of dark chocolate or splash of espresso – adds a deep, savoury richness
- Make it ahead—it only gets better. Like all good chili, this one tastes even better the next day. Let it cool completely, then store in the fridge for up to 3 days or freeze for up to 6 months. It’s a perfect make-ahead meal for busy nights or feeding a hungry crowd.
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