One-Pot Chili Con Carne (Stovetop or Slow Cooker)

This chili con carne is the kind of meal that fills the kitchen with a warm, smoky scent and comes together in a single heavy pot. Tender chunks of beef, a rich tomato-and-chile sauce, and just enough spice to leave a gentle tingle.

You can have it on the table in about an hour, or let it simmer low and slow for even deeper flavor. It freezes like a dream, so making a big batch pays off all week.

What Makes This Chili a Go-To

This chili checks every box: the beef turns fork-tender, the sauce thickens until it coats the back of a spoon, and the spice blend is balanced rather than aggressive. The trick is browning the meat in batches and toasting the spices before any liquid goes in. That step builds a foundation you can taste in every bite.

I also love that it bends to whatever I have on hand. Kidney beans or no beans, a splash of beer or just broth, a little extra heat from a fresh jalapeño. It’s forgiving, and leftovers only get better after a night in the fridge.

Ingredients

• 2 lbs beef chuck, cut into 1/2-inch cubes: well-marbled chuck stays tender during simmering.
• 1 tbsp vegetable oil: any neutral oil works.
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14 oz) can crushed tomatoes: fire-roasted crushed tomatoes add an extra smoky note if you have them.
• 2 tbsp tomato paste
• 1 cup beef broth: low-sodium broth gives you the most control over salt.
• 1 (15 oz) can kidney beans, rinsed and drained (optional): leave them out for a classic Texas-style bowl.
• 1 tbsp apple cider vinegar: a splash of lime juice works too.
• Toppings: sour cream, shredded cheddar, pickled jalapeños, fresh cilantro

Variations / Substitutions

• Ground meat: swap the beef chuck for 2 lbs ground beef, turkey, or chicken. Brown it well and break it into small crumbles, then proceed with the aromatics.
• No beans: skip the kidney beans entirely. The chili stays hearty thanks to the generous amount of beef.
• Extra heat: stir in one minced chipotle pepper in adobo with the tomato paste, or add a diced fresh jalapeño when you sauté the onion.
• Beer swap: replace half the beef broth with a dark beer like a stout or porter for a deeper, slightly malty edge.
• Vegetarian: use 2 lbs plant-based ground crumbles or 3 cups cooked lentils in place of the beef, and swap beef broth for vegetable broth.

If you love big-batch comfort meals, our Smoky Black Bean Soup is another favorite.

How to Make Chili Con Carne

Step 1: Brown the Beef

Pat the beef cubes dry with paper towels and season them with 1 tsp salt and 1/2 tsp pepper. Heat the 1 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in 2 to 3 batches so the meat doesn’t crowd, add the beef in a single layer and let it sear undisturbed for about 3 to 4 minutes per side, until a deep brown crust forms. Transfer each batch to a plate and set aside.

Don’t rush this part. That browned crust is what builds the meaty backbone of the chili. If dark bits start sticking to the pan, that’s good, just keep the heat from going so high that anything burns.

Step 2: Sauté the Aromatics

Lower the heat to medium. Add the diced onion to the same pot and cook for 5 to 7 minutes, stirring every minute or so, until it softens and turns translucent. Stir in the minced garlic and cook 30 seconds more, just until fragrant.

The onion will release moisture and lift up the browned bits stuck to the bottom, deglazing the pot as it cooks.

Step 3: Bloom the Spices

Add the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, and 1/2 tsp oregano to the onions. Stir constantly for 1 minute until the spices darken slightly and smell toasty. Then stir in the 2 tbsp tomato paste and cook it another minute, letting it caramelize a bit around the edges.

This short toasting step wakes up the spices and deepens their flavor much more than if you dumped them straight into liquid.

Step 4: Bring to a Simmer

Pour in the crushed tomatoes, beef broth, and the rinsed kidney beans if you’re using them. Stir everything together, then return the browned beef and any juices from the plate to the pot. Bring the chili to a full boil, then immediately reduce the heat to low so it sits at a gentle simmer.

Cover the pot and let it bubble away for 45 minutes, stirring once or twice. The beef should become tender and the sauce will thicken. If you have more time, simmer it for 1 to 2 hours uncovered for an even richer, thicker result; keep an eye on it and add a splash of water if it reduces too much.

The long, slow bubbling is where the transformation happens. The meat relaxes, the spices meld together, and the sauce reduces into that spoon-coating consistency you want. Taste a piece of beef to check tenderness before you call it done.

Step 5: Ladle and Garnish the Chili

Remove the pot from the heat and stir in the 1 tbsp apple cider vinegar. Taste and adjust the salt, then ladle the chili into deep bowls. Top each serving with a dollop of sour cream, a handful of shredded cheese, some pickled jalapeños, and a scatter of fresh cilantro.

Serve it steaming hot, with a wedge of cornbread or tortilla chips on the side. The acid from the vinegar brightens the whole pot, so don’t skip it even if you’re piling on tangy toppings.

Tips for the Best Chili Con Carne

• Use well-marbled beef chuck; leaner cuts can dry out during the long simmer.
• Brown the meat in batches. Overcrowding the pot steams the beef instead of searing it, and you lose that deep flavor.
• For a smoky kick, add one minced chipotle pepper in adobo along with the tomato paste.
• Make it a day ahead. Chili always tastes better the next day after the flavors have had time to blend.
• If the sauce looks too thin, simmer uncovered for the last 15 minutes to reduce it quickly.

Simmer times by method:

Storing Leftover Chili

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months; thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop with a splash of water or broth to loosen it, or microwave individual portions.

What to Serve with Chili Con Carne

A wedge of buttery cornbread is classic for a reason, it soaks up every last bit of sauce. If you want something lighter, spoon the chili over steamed rice with a squeeze of lime. For a party, set out bowls of shredded cheese, sour cream, pickled jalapeños, and crushed tortilla chips so everyone can build their own.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes. After step 3 (blooming the spices), transfer the beef, aromatics, and spice mixture to a slow cooker with the tomatoes, broth, and beans. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is tender.

Why is my chili watery?

It likely simmered with the lid on for too long, trapping steam. Pop the lid off and continue simmering until it reduces to your liking, or stir in a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon cold water.

Can I add chocolate or coffee?

A small piece of dark chocolate (about 1 oz) or a teaspoon of instant espresso powder stirred in during the last 15 minutes adds a subtle richness without tasting like dessert. It’s optional but nice.

I don’t like beans, can I leave them out?

Absolutely. The chili will still be hearty. If you miss the bulk, throw in an extra can of diced tomatoes or a handful of corn kernels.

Chili Con Carne Recipe

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 460

Ingredients Method Notes

Ingredients

  

• 2 lbs beef chuck, cut into 1/2-inch cubes
• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 (15 oz) can kidney beans, rinsed and drained (optional)
• 1 tbsp apple cider vinegar
• Toppings: sour cream, shredded cheese, sliced jalapeño, fresh cilantro

Method

 

1. Pat beef dry, season with salt and pepper. Heat oil in a large pot over medium-high. Brown beef in batches until crusty, about 3-4 minutes per side; transfer to a plate.
2. Reduce heat to medium, add onion and cook 5-7 minutes until soft. Stir in garlic and cook 30 seconds.
3. Add chili powder, cumin, paprika, oregano, and tomato paste. Cook, stirring, for 1 minute until fragrant.
4. Pour in tomatoes, broth, and beans (if using). Return beef and any juices. Bring to a boil, then reduce heat to low, cover, and simmer 45 minutes until beef is tender.
5. Remove from heat, stir in vinegar, and adjust salt. Ladle into bowls and top with sour cream, cheese, jalapeños, and cilantro.

Notes

This chili tastes even better the next day, so it’s a great make-ahead meal. If you prefer a thicker sauce, simmer uncovered for the last 10 to 15 minutes.