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Classic Hearty Beef Chili Con Carne

A close-up of a white bowl filled with rich, steaming Beef Chili featuring ground meat and dark red kidney beans.
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Make a thick, flavorful ground beef chili that simmers low and slow for deep taste. This recipe is a crowd-friendly classic perfect for a weekend meal.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup beef broth
  • 1/2 cup dark beer (optional, for depth)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon unsweetened cocoa powder

Instructions

  1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
  4. Stir in the minced garlic, chili powder, cumin, oregano, salt, pepper, cayenne, and cocoa powder. Cook for 1 minute until the spices are fragrant.
  5. Pour in the tomato sauce, crushed tomatoes, beef broth, and beer (if using). Stir well to combine everything.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 1 hour, stirring occasionally. For best flavor, simmer for 2 to 3 hours.
  7. Stir in the rinsed and drained kidney and pinto beans during the last 30 minutes of cooking.
  8. Taste and adjust seasonings as needed before serving hot with your preferred toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of simmering to allow excess liquid to evaporate.
  • If you skip the beer, substitute with an equal amount of extra beef broth or water.
  • This chili tastes better the next day; plan to make it ahead if possible.

Nutrition

Find it online: https://kitchenslang.com/beef-chili-recipe-classic-stovetop-con-carne/