Chili con carne is easy to make and incredibly delicious! Full of beef, beans, and the chili flavor you know and love!
It is chili season! Once the temps drop to where you can feel the nip in the air making you reach for that quarter zip on the way to the gym in the morning, it makes me want a big bowl of chili immediately.
While everyone knows I am still mourning the end of summer ( ? ), I will admit that I do love a big bowl of cozy soup during the cooler months. There is truly nothing cozier than a hearty bowl of chili con carne piled high with melty cheddar cheese, a dollop of sour cream, and all the hot buttered cornbread your heart can handle!
Soup season - it's on!
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Ingredients Needed for Chili Con Carne
- Oil
- Ground Chuck
- Onion
- Canned Tomatoes
- Chili Powder
- Vinegar
- Sugar
- Salt
- Hot Chili Bean
- Water
Toppings
- shredded cheese
- sour cream
- green onions
- jalapenos
- cornbread or crackers
All the normal chili toppings are highly recommended! Anything and everything that you would love to eat with chili is perfect.
Check out the Web Story for how to make Classic Chili Con Carne!
How Do You Make Chili Con Carne From Scratch?
- In a large pot or dutch oven, heat olive oil on medium heat. Finely dice your onion, and add to the pot along with the ground chuck.
- Cook for 10-15 minutes or until the ground beef is cooked all the way through. Drain any fat is desired.
- Add the canned tomatoes, seasonings, and beans to the pot.
- Add water and bring to a boil.
- Reduce heat to low and cook slowly for 1 to 1 ½ hours, stirring occasionally.
- Once finished, serve with shredded cheese, sour cream, green onions, sliced jalapenos, cracker, cornbread, or any of your favorite chili toppings!
What is the Difference Between Chili and Chili Con Carne?
Nothing really.
They are both pretty much the same thing. Made of the same basic ingredients - tomatoes, ground beef, beans, and spices. Some say chili con carne can be a tad bit "sweeter" than chili but honestly they are both the same thing but a shortener ( or longer) name.
Frequently Asked Questions
We all love an instant pot soup and this chili is easily adaptable to make in the instant pot!
Turn on the saute mode and pour in the olive oil. Add the finely diced onion and ground chuck. Saute for 5-7 minutes until the beef is browned and cooked through.
Turn off the saute function.
Add the canned tomatoes, seasonings, beans, and water to the instant pot. Secure the lid on and set the custom pressure cook time for 20 minutes (note this will take time to come to pressure before starting to cook).
Once the time is done, allow the pressure to naturally release for 10 minutes or set off the quick-release valve.
This is the Instant Pot we have and LOVE! (affiliate link)
Oh, slow cooker - I love you. It is best to be able to just dump in dinner in the morning, go to work and come home to dinner already cooked. And not to mention your house will smell DEVINE from cooking chili all day long!
To a large pan, add in the police oil and set to medium heat. Add the finely diced onion and ground chuck. Saute for 7-10 minutes until the beef is browned and cooked through.
Add the browned meat and onions to a slow cooker along with the canned tomatoes, seasonings, beans, and water. Cook on low for 6-8 hours.
full of veggies, beans, and protein. 1 small bowl is 135 calories. This will keep you feeling full and satisfied and oh so happy!
Yes, it does! This specific recipe calls for canned hot chili beans. They add another layer and punch of flavor to this soup.
More Soup and Chili Recipes You Will Love!
- White Chicken Chili
- Instant Pot Potato Soup
- Easy Southwestern Chicken Soup
- Rustic Tortellini Soup with Italian Sausage and Kale
- Italian Wedding Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chili
- Cast Iron Skillet Cornbread
- Honey Butter
Chili Con Carne
- Total Time: 2 hours
- Yield: 8-10 1x
Description
Chili con carne is easy to make and incredibly delicious! Full of beef, beans, and the chili flavor you know and love!
Ingredients
- 2 Tablespoons Oil
- 1 Pound Ground Chuck
- 1 Large Onion, chopped
- 1 - 15 Ounce Can Tomatoes
- 2 Tablespoons Chili Powder
- 1 Teaspoon Vinegar
- 1 Teaspoon Sugar
- 2 Teaspoon Salt
- 2 - 16 Ounce Cans Hot Chili Bean
- 1 Cup Water
Instructions
- In a large pot or dutch oven, heat olive oil on medium heat. Finely dice your onion, and add to the pot along with the ground chuck.
- Cook for 10-15 minutes or until the ground beef is cooked all the way through. Drain any fat is desired.
- Add the canned tomatoes, seasonings, and beans to the pot.
- Add water and bring to a boil.
- Reduce heat to low and cook slowly for 1 to 1 ½ hours, stirring occasionally.
- Once finished, serve with shredded cheese, sour cream, green onions, sliced jalapenos, cracker, cornbread, or any of your favorite chili toppings!
Instant Pot
- Turn on the saute mode and pour in the olive oil. Add the finely diced onion and ground chuck. Saute for 5-7 minutes until the beef is browned and cooked through.
- Turn off the saute function.
- Add the canned tomatoes, seasonings, beans, and water to the instant pot. Secure the lid on and set the custom pressure cook time for 20 minutes (note this will take time to come to pressure before starting to cook).
- Once the time is done, allow the pressure to naturally release for 10 minutes or set off the quick-release valve.
Slow Cooker
- To a large pan, add in the police oil and set to medium heat. Add the finely diced onion and ground chuck. Saute for 7-10 minutes until the beef is browned and cooked through.
- Add the browned meat and onions to a slow cooker along with the canned tomatoes, seasonings, beans, and water. Cook on low for 6-8 hours.
- Once finished, serve with shredded cheese, sour cream, green onions, sliced jalapenos, cracker, cornbread, or any of your favorite chili toppings!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 135
- Sugar: 2 g
- Sodium: 611.4 mg
- Fat: 4.8 g
- Carbohydrates: 10.5 g
- Fiber: 3.1 g
- Protein: 13.2 g
- Cholesterol: 27.1 mg
Keywords: Chili Con Carne
JETHRO PAUL RAYMER says
CAN YOU PLEASE SING ME UP FOR YOUR NEWSLETTER
Heather says
I got you in now! Thanks for being a part and signing up! Enjoy!
Gary Walters says
Hether i was your moms art teacher years ago -do you ever put cumin in your chilli -to me that is what gives it the chilli taste - try it Love your blog
★★★★
Heather says
Hi!! Yes!! We have so much of your beautiful artwork hanging in our home!! I do - especially my white chicken chili. That would be a great addition to this one as well. Hope you are well!!