When I say this is one of my favorite chili recipes, I mean the kind of dish that warms your hands and your mood at the same time. The best chili recipe doesn’t need to be fancy—it just needs to deliver big flavor with simple steps. A good chili recipe feels like it’s been in the family forever, and once you try this quick chili recipe, you’ll probably want to claim it as your own. I like the balance here. The chile con carne recipe doesn’t overwhelm with spice but instead builds layers of flavor from the onion, garlic, and tender beef. It’s the kind of quick chilli recipe you can make on a weeknight but still feel proud of serving to friends. Every spoonful feels hearty without being heavy. And here’s the fun twist—you don’t need a long ingredient list or hours on the stove. This wienerschnitzel chili recipe inspired version keeps things approachable. You’ll brown the meat, toss in your vegetables, let it all simmer together, and then serve it with your favorite toppings. Simple, flavorful, and satisfying. That’s what chili should be.

1) Key Takeaways
2) Easy Chili Con Carne Recipe
3) Ingredients for Chili Con Carne
4) How to Make Chili Con Carne
5) Tips for Making Chili Con Carne
6) Making Chili Con Carne Ahead of Time
7) Storing Leftover Chili Con Carne
8) Try these Main Course recipes next!
9) Chili Con Carne Recipe
10) Nutrition

1) Key Takeaways

This chili brings warmth, flavor, and comfort with every spoonful.
It’s easy enough for a weeknight and rich enough for a weekend dinner.
You only need common pantry staples and fresh garnish to make it shine.
Perfect to serve with bread, rice, or tortilla chips for a full meal.

2) Easy Chili Con Carne Recipe

If I had to pick one recipe that always saves the day, it would be chili con carne. We all need that reliable dish we can turn to when time is short and hunger feels louder than our own thoughts. This version is hearty without feeling heavy, which makes it my go-to choice when the weather gets cold or when friends drop by unexpectedly.

The best part of this recipe is how quickly it comes together. The beef browns in minutes, the onions soften just right, and the tomatoes with beans add a depth that makes the bowl feel complete. For anyone who says chili recipes take hours to simmer, I promise this one proves otherwise. It’s a quick chili recipe that doesn’t sacrifice taste for speed.

Every time I make this, I remember that food doesn’t have to be complicated to be good. That’s why this chile con carne recipe holds a special place in my kitchen. It’s practical, flavorful, and easy enough that even on a long workday, I can still whip it up without feeling drained. And trust me, once you try it, you’ll see why I call it the best chili recipe for any season.

3) Ingredients for Chili Con Carne

Ground Beef: I use ground beef for its rich flavor and hearty texture. It browns beautifully and builds the base for the entire dish. If you prefer, you can swap it for ground turkey or even a plant-based version.

Onion: A chopped onion softens into sweetness and balances the spices. I love how it transforms the pot with a few minutes of cooking.

Garlic: Fresh minced garlic is non-negotiable for me. It deepens the flavor and adds that aromatic kick we all crave.

Red Bell Pepper: I add diced red bell pepper for color and a subtle sweetness. It also adds a little crunch before it softens into the sauce.

Kidney Beans: A can of beans makes the chili filling and gives every spoonful substance. They’re mild and they carry the spices so well.

Chopped Tomatoes: These bring the acidity that balances the richness of the beef. I like to use canned tomatoes because they’re consistent and easy.

Tomato Paste: A spoonful of tomato paste intensifies the sauce and helps it thicken into that classic chili texture.

Cumin: Ground cumin gives earthy depth. Just a teaspoon takes the chili to another level of comfort.

Smoked Paprika: This adds a smoky note that feels cozy, like something that’s been cooking all day even though it hasn’t.

Chili Powder: Adjust this to your taste. A little heat rounds out the bowl and keeps the flavors lively.

Olive Oil: A drizzle of oil gets everything going and helps the spices bloom.

Salt and Black Pepper: These are the quiet workers of the pot, lifting and balancing all the other flavors.

Fresh Cilantro or Parsley: A garnish at the end brightens the dish and gives it that fresh finish that makes it feel complete.

4) How to Make Chili Con Carne

Step 1. Heat olive oil in a large pot over medium heat. The moment the oil warms, toss in the onions and garlic. Stir until soft and fragrant, which takes about five minutes.

Step 2. Add the ground beef. Break it apart with a wooden spoon and let it brown evenly. The meat should lose its pink color and release those savory aromas we all know and love.

Step 3. Stir in the diced red bell pepper. Let it cook with the beef for a few minutes so it softens and blends into the mix.

Step 4. Add tomato paste, cumin, smoked paprika, and chili powder. Stir to coat the meat and vegetables with the spices. You’ll notice the kitchen filling with a rich, smoky scent.

Step 5. Pour in the chopped tomatoes and drained kidney beans. Stir well to combine everything into one thick, colorful mixture.

Step 6. Season with salt and black pepper. Turn the heat down and let the chili simmer uncovered for about thirty minutes. Stir every so often to keep it from sticking.

Step 7. Taste and adjust the seasoning before serving. Garnish with fresh cilantro or parsley, and enjoy your homemade chili con carne.

5) Tips for Making Chili Con Carne

I’ve made this dish countless times, and a few tips always make the difference. First, don’t rush the browning step. Letting the meat develop that deep color gives the chili its signature taste. Second, keep your spices fresh. Ground cumin and smoked paprika lose their punch if they’ve been sitting too long in the pantry. Fresh spices make the chili shine.

Another tip is to taste as you go. Chili recipes are flexible, and sometimes a little extra salt or a splash of lime juice can make the pot sing. Don’t be afraid to make it your own. If you like extra spice, throw in a diced jalapeño with the bell pepper. If you want it milder, cut back the chili powder a bit.

Finally, toppings matter. Sour cream, shredded cheese, and tortilla chips turn this quick chilli recipe into something people will remember. A squeeze of lime at the end also brightens the bowl in the best way.

6) Making Chili Con Carne Ahead of Time

One of my favorite things about this dish is how well it works as a make-ahead meal. In fact, I think the flavors deepen after a night in the fridge. When I know the week will be busy, I cook a pot on Sunday and enjoy it for lunches and dinners over the next few days.

If you plan to make it ahead, cook the chili as written, then let it cool before storing. Keep it in airtight containers so the flavors stay fresh. When reheating, I add a splash of water or broth to loosen the sauce, which sometimes thickens as it sits.

This chile con carne recipe is forgiving, so reheating doesn’t hurt the flavor. In fact, it often tastes better on day two. That’s the magic of letting those spices mingle overnight.

7) Storing Leftover Chili Con Carne

Leftovers keep well in the fridge for up to four days. Store them in a sealed container so they don’t absorb other fridge smells. When reheating, warm the chili gently on the stove or in the microwave. Stir in a little liquid if it feels too thick.

If you want to freeze it, portion the chili into freezer-safe containers or bags. Label them with the date so you don’t lose track. Frozen chili keeps for up to three months and is a lifesaver on nights when cooking feels impossible.

When you thaw, do it in the fridge overnight for the best texture. Reheat as usual, garnish with fresh herbs, and you’ll have a comforting meal ready in minutes.

8) Try these Main Course recipes next!

9) Chili Con Carne Recipe