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Chili Con Carne with Ground Beef and Red Kidney Beans

Ground beef chili with red kidney beans simmers uncovered until thick and hearty. This one-pot chili con carne combines browned beef, tomatoes, and warm spices for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 1 red bell pepper medium, chopped
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) diced tomatoes
  • 1 cup low-sodium beef broth
  • 2 can (15 oz) red kidney beans drained and rinsed

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the oil in a 5-quart Dutch oven over medium-high heat.
  2. 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.
  3. Drain excess fat if needed.
  4. Stir in the garlic, salt, black pepper, chili powder, cumin, paprika, and oregano, and cook for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the diced tomatoes, beef broth, and kidney beans.
  7. Bring the chili to a boil.
  8. Reduce the heat to maintain a gentle simmer.
  9. Cook uncovered for 30 to 40 minutes, stirring occasionally, until thickened.

Notes

For the deepest flavor, let the chili simmer until thickened, stirring occasionally. Refrigerate leftovers for 3 to 4 days or freeze them; ground turkey can replace the ground beef for a leaner variation.