When the beef, onion, and red pepper start browning together, the pot fills with the smell of dinner before the tomatoes even go in. I like this chili con carne because it builds its flavor in one Dutch oven, then simmers into a thick, spoonable bowl without a separate sauce or extra pan.
The order matters: the garlic and spices get a brief turn in the hot pot, and the tomato paste cooks for a minute before the canned tomatoes and broth loosen everything. That gives the chili a deeper tomato base without needing flour or another thickener. Red kidney beans hold their shape through the simmer, so you get a hearty bite in every serving. The finished chili is rich with beef, warmly spiced, and thick enough to pile into a bowl.
Kitchen Note
At the 30-second mark, the garlic and spices should smell fragrant, not toasted. I keep them moving in the pot; if they darken, their flavor can turn bitter before the tomatoes go in.
Save this chili con carne with red kidney beans for a cozy dinner, with browned beef and a thick, tomato-rich simmer.
Why the Tomato Paste Goes in Before the Tomatoes
Tomato paste is concentrated, and giving it a minute in the pot before adding liquid changes how it tastes. It cooks against the warm beef and vegetables, taking on a deeper, less raw flavor. Then the diced tomatoes and beef broth loosen it into the base of the chili.
That short step also helps the paste disperse instead of leaving little dense streaks in the finished pot. It won’t make the chili taste like a separate tomato sauce; it gives the spices and beef a rounded background. You don’t need a special kind of tomato paste here. A standard can or tube works, and the diced tomatoes can be an everyday grocery-store brand.
Think of the tomato paste as the bridge between the browned ingredients and the liquid. Skip it and the chili will still cook, but it won’t have quite the same concentrated tomato depth. The long, uncovered simmer takes care of thickening the mixture later; the paste is there for its savory, cooked-in flavor.
How the Beef, Spices, and Beans Shape This Pot of Chili
- Ground beef — The 85% lean beef brings enough fat for a savory base without making the finished chili greasy. A leaner ground turkey swap works in the same amount, though the result tastes lighter and less beefy.
- Yellow onion, red bell pepper, and garlic — These give the pot sweetness and aromatic depth as they cook with the beef. A white onion can replace the yellow onion in the same amount, with a slightly sharper edge; fresh garlic gives the clearest aroma, while jarred minced garlic is a practical stand-in.
- Chili powder, cumin, paprika, and oregano — This group creates the chili’s warm, earthy character rather than a single-note heat. Fresh, well-stored spices matter most here, especially the cumin; older jars tend to smell muted. There isn’t one perfect substitute for the full combination, so keep the four seasonings together if you want the same balance.
- Diced tomatoes and tomato paste — The diced tomatoes supply the main tomato texture, while the paste adds concentrated savory depth. Fire-roasted diced tomatoes can replace the regular diced tomatoes in the same can size for a gentle smoky note. If you leave out the paste, expect a less concentrated tomato base.
- Low-sodium beef broth and red kidney beans — Low-sodium broth lets the salt stay balanced as the chili reduces. Regular beef broth can work in the same amount, but taste before adding any extra salt. Kidney beans are sturdy enough to stay recognizable during the simmer; pinto beans can replace them in the same amount for a softer, creamier bite.
Building the Chili in Four Stovetop Stages
Brown the Beef with the Vegetables
Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat, then add the ground beef, chopped onion, and chopped red bell pepper. Cook for 8 to 10 minutes, breaking up the beef as it browns. The beef needs to reach 160°F, and the vegetables should start to soften. Drain excess fat if needed, but don’t drain away the whole base if the pot isn’t greasy.
Stir in the Garlic and Spices
Add the minced garlic, kosher salt, black pepper, chili powder, cumin, paprika, and dried oregano to the browned mixture. Stir for 30 seconds, just until the garlic and spices smell fragrant. Keep the mixture moving so the garlic doesn’t scorch against the hot pot. The spices should smell warm and lively, not dark or burnt.
Cook the Tomato Paste, Then Add the Liquids
Stir in the tomato paste and cook it for 1 minute. Scrape and stir so it coats the beef and vegetables rather than sitting in one concentrated patch. Add the diced tomatoes, beef broth, and drained, rinsed kidney beans. Give the mixture a gentle stir to distribute the beans without crushing them.
Simmer Uncovered Until Thick
Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens. A steady, quiet bubble is what you want; a hard boil can break up the beans and make the bottom more likely to catch. The finished chili should look cohesive rather than watery, with the beef and beans held in a thick tomato base.
Two Useful Ways to Adapt This Beef-and-Bean Chili
Make It Vegetarian and Extra Bean-Forward
Leave out the ground beef, use vegetable broth instead of beef broth, and add two more drained and rinsed cans of red kidney beans. The chili will be meat-free and more bean-heavy, with less of the browned-beef richness; keep the same stovetop sequence and simmer until the mixture thickens.
Give the Tomato Base a Smoky Note
Use fire-roasted diced tomatoes in place of the regular diced tomatoes, keeping the same can size. They add a mild charred flavor that plays well with the cumin and paprika without changing the stovetop method.
Storage and Reheating
- Refrigerator: Cool and refrigerate in a covered container within 2 hours; use within 3 to 4 days. The beans soften a little as they sit.
- Freezer: Chili freezes well for 2 to 3 months in airtight freezer containers. Leave a little room at the top for expansion, then thaw in the refrigerator.
- Reheating: Warm it gently in a saucepan, stirring often, until it reaches 165°F. Avoid high heat, which can scorch the thick tomato base before the center is hot.
Questions That Come Up While Making This Chili
Chili Con Carne with Ground Beef and Red Kidney Beans
Ingredients
Equipment
Method
- Heat the oil in a 5-quart Dutch oven over medium-high heat.
- Add the ground beef, onion, and bell pepper; cook for 8 to 10 minutes, breaking up the beef, until browned and the beef reaches 160°F.
- Drain excess fat if needed.
- Stir in the garlic, salt, black pepper, chili powder, cumin, paprika, and oregano, and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, beef broth, and kidney beans.
- Bring the chili to a boil.
- Reduce the heat to maintain a gentle simmer.
- Cook uncovered for 30 to 40 minutes, stirring occasionally, until thickened.