Weeknight Comfort Beef Chili Con Carne
Need cozy dinner without a long simmer? This beef chili gets there fast.
When you want something warm, filling, and low-effort on a tired night, this beef chili con carne is a strong yes. It keeps the familiar flavor of classic chili — browned beef, onions, garlic, tomatoes, beans, and spice — but it’s streamlined so you can get dinner on the table in under 45 minutes. Expect a thick, spoonable chili with enough body to feel comforting, not watery or bland. It’s great for nights when you want one pot, simple chopping, and leftovers that taste even better tomorrow. Serve it with bread, rice, or tortilla chips if you have them, or just eat it straight from the bowl.
Ingredients
- 1 lb ground beef — 85% or 90% lean works well
- 1 unit yellow onion — chopped
- 3 unit garlic cloves — minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 unit 14.5 oz can diced tomatoes — with juices
- 1 unit 15 oz can kidney beans — drained and rinsed
- 1 unit 15 oz can black beans — drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt — plus more to taste
- 0.25 tsp black pepper
- 1 tbsp oil
- 1 tbsp lime juice — optional, for brightness
Method
- 1 Heat the oil in a large pot over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
- 2 Add the ground beef, salt, and pepper. Cook, breaking it up, until browned and no longer pink, about 5 to 7 minutes. If there is a lot of fat, spoon off the excess.
- 3 Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 1 minute so the spices bloom.
- 4 Add the diced tomatoes, beef broth, kidney beans, and black beans. Bring to a simmer, then reduce heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until thickened.
- 5 Taste and adjust salt. Stir in lime juice if using, then serve hot.
Variations
- Vegetarian swap — Replace the beef with 2 cans of beans total plus 1 cup chopped mushrooms for a hearty meatless chili.
- Faster swap — Use pre-diced onion and garlic plus one can of chili beans to shave a few minutes off prep.
- Substitutions — Swap kidney beans for pinto beans, or use all black beans if that’s what you have.
Notes
If you want it thicker, simmer uncovered for the last 5 minutes. For a looser chili, add a splash more broth. Serve with rice, cornbread, tortilla chips, or a simple green salad.
Equipment that helps
- Large pot or Dutch oven — Gives the chili room to brown the beef and simmer without splashing.
- Wooden spoon — Helps break up the beef quickly while it cooks.
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