Chili con Carne – easy & homemade

Introduction

There’s something about the first spoonful of a well-made chili con carne that slows the world for a beat: the warm, smoky aroma of paprika and cumin rising from the pot, the soft bite of stewed tomatoes, and the satisfying, meaty texture that anchors every bite. This easy homemade chili wraps you in comfort — it’s hearty, slightly spicy, and built for sharing. Whether it’s a chilly weeknight, a weekend gathering, or a football-day spread, this recipe brings people together and fills the kitchen with irresistible scents that make everyone linger.

If you like bold, spicy sides, try my air-fried favorite for contrast: air-fried Korean chili cauliflower recipe for a crunchy, umami-packed pairing.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 35–45 minutes (simmer time included)
• Total Time: 50–60 minutes
• Servings: 4 generous portions
• Difficulty Level: Easy — great for weeknights or novice cooks

Nutritional Breakdown

Estimated nutrition per serving (one-quarter of the recipe). These values are calculated from standard reference entries (e.g., USDA FoodData Central) and aligned with dietary guidance from reputable health sources (CDC, Mayo Clinic). Values are approximate and will vary slightly with exact ingredients and brands.

• Calories: ~500 kcal
• Protein: ~41 g
• Carbohydrates: ~35 g
  • Fiber: ~8.5–9 g
  • Sugars: ~8–10 g (mostly from canned tomatoes and corn)
• Fat: ~27 g
  • Saturated fat: ~9–11 g (depends on beef lean percentage)
• Sodium: ~700–900 mg (varies with canned products and added salt)

Notes:

• The protein is high thanks to the beef and beans, making this meal satisfying and muscle-friendly. Fiber comes mainly from beans, corn, and tomatoes.
• If you need tighter nutrition tracking (e.g., for medical reasons), weigh your specific ingredients and calculate with a nutrition tool referencing USDA FoodData Central or your preferred trustworthy database.

Perfect For…

• Cozy dinners on cool evenings when you want something warm, filling, and uncomplicated.
• Crowd-pleasing gatherings — it’s easy to scale up and hold well in a slow cooker or on a low simmer.
• Meal prep: makes excellent leftovers and freezes well for quick lunches.
• Comfort food with nutritious components—beans add fiber and plant protein while beef contributes substantial protein and iron.

Step-by-Step Instructions

Ingredients

• 500 g Rinderhackfleisch (ground beef)
• 1 große Zwiebel (large onion), finely chopped
• 2 Knoblauchzehen (garlic cloves), minced
• 2 EL Öl (tablespoons oil; olive or neutral oil)
• 2 EL Tomatenmark (tomato paste)
• 800 g gehackte Tomaten (canned chopped tomatoes)
• 250 ml Wasser oder Brühe (water or broth)
• 1 Dose Kidneybohnen (240 g Abtropfgewicht) — drained and rinsed
• 1 Dose Mais (240 g Abtropfgewicht) — drained
• 1 TL Paprikapulver edelsüß (sweet paprika)
• ½ TL Kreuzkümmel (ground cumin)
• ½ TL Chiliflocken (nach Geschmack) (chili flakes, to taste)
• Salz und Pfeffer (to taste)

Optional ingredients and substitutions:

• Swap beef for 500 g turkey mince or plant-based mince for a lighter or vegetarian-friendly base.
• Add 1 chopped red bell pepper for sweetness and extra veggies.
• Use low-sodium canned beans and tomatoes to reduce salt.
• For a smokier flavor, add 1 tsp smoked paprika or a small amount of chipotle in adobo (or use a store-bought chipotle product).
• Add a bay leaf during simmering and remove before serving.

Preparation flow (emojis to guide you)
🔪 Alles vorbereiten, 🔥 Hackfleisch anbraten, 🧅 Würzbasis aufbauen, 🍅 Chili kochen, 🫘 Bohnen & Mais ergänzen, 🧂 Abschmecken

Step-by-step numbered instructions

1. Prep: Drain and rinse the kidney beans and corn. Chop the onion and mince the garlic. Open cans and measure spices.
2. Heat the pan: Warm 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat.
3. Brown the beef (🔥 Hackfleisch anbraten): Add the ground beef, season lightly with salt and pepper, and cook until nicely browned — about 6–8 minutes. Break it up with a wooden spoon so you get small crumbles.
   • Tip: Let the beef sit for 1–2 minutes between stirs to develop a good brown crust; that Maillard flavor is essential.
4. Build the flavor base (🧅 Würzbasis aufbauen): Push the browned beef to one side, add the chopped onion to the empty space and sauté until translucent (3–4 minutes). Add minced garlic and tomato paste; cook 1–2 minutes until fragrant and the tomato paste darkens slightly.
5. Add spices: Stir in paprika, cumin, and chili flakes so they bloom in the fat for 30–45 seconds.
6. Add tomatoes & liquid (🍅 Chili kochen): Pour in the 800 g chopped tomatoes and 250 ml water or broth, scraping any browned bits from the pan. Bring to a simmer, reduce heat to medium-low, and let it cook uncovered for 20–30 minutes until slightly thickened.
   • Tip: If you prefer a thicker chili, simmer longer with the lid off; for soupier chili, add a bit more broth.
7. Add beans & corn (🫘 Bohnen & Mais ergänzen): Stir in the drained kidney beans and corn and simmer another 5–7 minutes until everything is heated through and flavors meld.
8. Season & finish (🧂 Abschmecken): Taste and adjust salt, pepper, or chili heat. If acidity is high, a teaspoon of sugar or a splash of honey balances the tomatoes.
9. Serve hot. Garnish with chopped cilantro, grated cheese, a dollop of sour cream, or sliced green onions if desired.

Practical tips:

• Don’t overcrowd the pan when browning — brown in batches if needed to maximize flavor.
• Rinse canned beans to lower sodium and reduce the canned-bean flavor.
• If using lean ground beef, add a little more oil at step 2 to keep a silky mouthfeel.
• To deepen flavor, make the chili a day ahead; it often tastes better after resting.

Best Pairings

• Classic accompaniments: steamed white or brown rice, buttered tortilla chips, or warm corn tortillas.
• Toppings: shredded cheddar, crumbled queso fresco, sliced avocado, sour cream, chopped cilantro, lime wedges.
• Bread options: crusty sourdough, cornbread, or warm tortilla wedges for scooping.
• Beverage pairings: a malty beer, bold red wine (like Zinfandel), or a cold, citrusy soda for contrast.
• For a crunchy, slightly sweet side that plays with chili’s heat, try pairing with my coconut shrimp with sweet chili sauce: coconut shrimp with sweet chili sauce.

Shelf Life & Storage

• Room temperature: Do not leave chili at room temperature for more than 2 hours (per food safety guidance).
• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick; or microwave in a covered dish, stirring halfway through.

Chef’s Advice

• Best beef: For richness, choose 80–85% lean ground beef. For lower saturated fat, opt for 90% lean and add 1–2 tablespoons oil.
• Spice layering: Add most spices during the sauté step to bloom their flavors. Taste near the end and adjust for heat.
• Texture balance: Keep some tomato chunks and whole beans intact — you want a mix of chunks and saucy bits, not a puree.
• Doneness cues: Beef should be fully browned with no pink; beans should be tender and heated through; the sauce should cling slightly to a spoon.
• Depth of flavor: A splash of strong coffee or a square of dark chocolate added during simmering (1 tsp or 5–10 g) adds complexity without making the chili taste like coffee or chocolate.

Creative Twists

• Vegan/Vegetarian: Replace beef with 500 g cooked lentils or a mix of chopped mushrooms and extra beans. Swap oil for vegetable oil and use vegetable broth.
• Smoky Chipotle: Stir in 1–2 finely chopped chipotle peppers in adobo or a teaspoon of chipotle powder for smoky heat.
• White chili version: Swap beef and kidney beans for shredded chicken and white beans; use green chilies, cumin, and oregano for a fresher profile.
• Slow-cooker comfort: Brown beef and onions, then transfer to a slow cooker with remaining ingredients and cook on low 6–8 hours.
• Chili mac: Mix with cooked pasta for a kid-friendly, cheesy dinner — top with breadcrumbs and bake briefly for a crunchy finish.

All Your Questions Answered

Q: Can I make this gluten-free?
A: Yes — all ingredients listed are naturally gluten-free, but always check canned-product labels for additives or cross-contamination if you need strict gluten-free compliance.

Q: How do I reduce the sodium?
A: Use no-salt-added canned tomatoes and low-sodium beans, and reduce added salt. Rinsing canned beans also cuts sodium.

Q: My chili is too watery — how do I thicken it?
A: Simmer uncovered to reduce liquid, mash a few beans into the sauce to thicken naturally, or stir in a tablespoon of tomato paste.

Q: How can I increase the heat without overpowering flavor?
A: Add heat gradually with chopped fresh chilies or chili flakes. Smoked or dried chiles (like chipotle) add heat plus depth; a splash of hot sauce at the end preserves flavor.

Q: Can I freeze individual portions?
A: Yes — freeze single servings in airtight containers or freezer bags for quick workday lunches.

Conclusion

I hope this detailed, cozy chili con carne inspires you to light the stove and share a pot with family or friends. If you want a smoky-store-bought option to compare with your homemade batch, consider this chipotle chili con carne product, or for an artisanal jarred alternative try AXEL’s Chili con Carne im Glas. Share your photos, tweaks, and favorite toppings — I’d love to see how you make this recipe your own.