Hearty Chili con Carne Easy One-Pot Dinner Recipe
When the weather turns cool, few meals are as comforting as a bowl of homemade chili. It is an easy one-pot recipe that is full of hearty flavor. It’s delicious made either with kidney beans for extra texture and nutrition, or without for a traditional Texas-style chili con carne.
Whichever way you choose, this recipe delivers deep flavor, satisfying warmth, and easy cleanup, all from a single pot.
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Why You’ll Love This Recipe
- Made with simple, pantry-friendly ingredients.
- Rich, meaty flavor with perfectly balanced spice.
- Customize with or without beans.
- Thick, hearty, and even better the next day.
- Freezer-friendly and great for meal prep.
Tips for Success
- To thicken the chili: Stir in 1-2 extra tablespoons of tomato paste near the end and simmer uncovered for 5-10 minutes. This deepens both color and flavor.
- Heat control: Adjust cayenne for mild or spicy results.
- No beans needed: Keep it classic, or add beans for extra heartiness.
- Richer flavor: Use beef broth instead of water.
- Serving suggestions: Try it with cornbread, over rice, or spooned generously over a baked potato with shredded cheese and sour cream.
Storage and Reheating
- Refrigerate: Store covered up to 4 days.
- Freeze: Up to 3 months in airtight containers.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef first, then drain off excess fat. Return the beef to the pan, add the vegetables and spices, and sauté briefly. Transfer everything to a slow cooker and add the tomatoes, tomato paste, and broth. Cook on Low for 4-6 hours or High for 2-3 hours.
If using beans, stir them in during the last 30-45 minutes so they heat through without becoming mushy.
While I haven’t cooked this recipe entirely in a slow cooker, I have served it this way and it holds up very well.
Can I use ground turkey or chicken?
Absolutely. Both work well; just brown thoroughly and boost the spices slightly to match the richer flavor of beef.
How can I make my chili thicker?
Simmer uncovered for longer, or add extra tomato paste (1-2 tablespoons).
Nutrition Snapshot
This chili makes about six servings and is full of protein and fiber. Using lean beef or turkey keeps it lighter while retaining all the flavor.
This hearty chili con carne is the kind of meal that brings everyone to the table. Whether you make it with or without beans, it’s simple, delicious, and always satisfying. Keep this one on hand for cozy weeknights, casual gatherings, or anytime you need a warming meal that feels like home.
Here’s How to Make a Pot of Chili con Carne
Gather the ingredients.
Heat 1 tablespoon vegetable oil (or bacon fat) in a large, heavy pot over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
Drain excess fat if needed.
Stir in 2-cups chopped onion, 1-cup chopped green bell pepper, and 4 teaspoons minced garlic. 
Cook until softened, about 4 minutes.
Add all the seasonings: 2 tablespoons chili powder, 1 tablespoon paprika, 1 1/2 teaspoons salt, 2 teaspoons cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne (if using), and 1/4 teaspoon thyme, Cook for 1-2 minutes to bloom the spices.
Crush 1 15-ounce can whole tomatoes by hand in a bowl and add them (with their juices) to the pot. Stir in 3 tablespoons tomato paste, 1 teaspoon sugar, and 2 cups water (or broth). Mix well and bring to a boil.
Reduce heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and to thicken the chili.
Drain and rinse 2 15-ounce cans kidney beans.
Stir into the meat mixture and simmer 5-10 minutes more, until heated through.
Spoon into bowls and, if desired, top with shredded cheese, diced onions, or a dollop of sour cream.
Hearty Chili con Carne
Ingredients
- 1 tablespoon bacon fat or vegetable oil
- 1½ pounds ground beef
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 4 teaspoons minced garlic
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1½ teaspoons salt
- 2½ teaspoons ground cumin
- 1½ teaspoons dried oregano Mexican oregano if available
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper use less for mild heat
- ¼ teaspoon thyme
- 1 15-ounce can whole peeled tomatoes
- 3 tablespoons tomato paste plus 1-2 Tablespoons if you like it thicker
- 1 teaspoon sugar
- 2 cups water or beef broth for richer flavor
- Optional: 2 15-ounce cans kidney beans, drained and rinsed
Instructions
Brown the meat:
- Heat the oil in a large, heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain excess fat if needed.
Add vegetables and spices:
- Stir in the onion, green pepper, and garlic. Cook until softened, about 4 minutes. Add all the seasonings: chili powder, paprika, salt, cumin, oregano, black pepper, cayenne, and thyme, and cook for 1-2 minutes to bloom the spices.
Add tomatoes and liquids:
- Crush the whole tomatoes by hand in a bowl and add them (with their juices) to the pot. Stir in the tomato paste, sugar, and water (or broth). Mix well and bring to a boil.
Simmer:
- Reduce heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and to thicken the chili.
Add beans (optional):
- Stir in the drained kidney beans and simmer 5-10 minutes more, until heated through.
Serve:
- Spoon into bowls and top with shredded cheese, diced onions, or a dollop of sour cream if desired.
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