Quick Weeknight Chili Con Carne
70% authentic · Tex-Mex
A simplified chili con carne that uses ground beef and canned ingredients for a faster, weeknight-friendly version, while still delivering satisfying chili flavor. Includes beans and tomatoes for a more common chili experience.
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Ingredients
- Ground beef1.5 lbs
- Onion, chopped1 medium
- Garlic cloves, minced3
- Chili powder3 tbsp
- Ground cumin1 tbsp
- Smoked paprika1 tsp
- Diced tomatoes, undrained1 can (14.5 oz)
- Kidney beans, rinsed and drained1 can (15 oz)
- Beef broth1 cup
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Steps
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- 2
Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 3
Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
- 4
Add the diced tomatoes (with their juice), kidney beans, and beef broth. Bring the mixture to a simmer.
- 5
Reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally, to allow flavors to meld. For a thicker chili, simmer uncovered for the last 10-15 minutes.
- 6
Season with salt and black pepper to taste. Serve hot with your favorite toppings.
