Ground beef, crushed tomatoes, beans, broth, and spices come together in this easy chili con carne recipe. A weeknight favorite, no fuss.

this recipe

So here’s the thing—I didn’t grow up eating chili con carne. My mom was more of a “bake chicken and add a side of frozen peas” kind of cook. But then one cold, rainy Tuesday (aren’t all life-altering dinners born on a random Tuesday?), I was staring down a fridge full of almost ingredients. You know what I mean—half a carton of broth, that sad can of tomato soup, three different kinds of beans I bought on sale and never used… and one lonely pound of ground beef.

I didn’t have a plan, but I did have a craving for something warm. Comfort food, but with a little kick. That’s how this chili con carne recipe happened—right in the middle of an “I have no clue what’s for dinner” spiral. And honestly? It saved the day. It’s since become my go-to, especially on those weird in-between days when it’s too cold for salad but too early for stew.

I’ve made it for game day, Sunday meal prep, even once for a neighbor who broke her ankle and said it made her cry (the good kind). It’s simple, flexible, and it makes your kitchen smell like you really know what you’re doing.

Why You’ll Love This Chili Con Carne Recipe?

Here’s the deal—this chili is not fussy. It doesn’t ask for fancy ingredients or 17-step prep. You throw everything into a pot, stir occasionally, taste a little (or a lot), and boom: a full-on flavor bomb.

But what I love most? It’s forgiving. Maybe your beef is a bit leaner. Maybe your beans are all pinto because, oops, you forgot to check the labels. Maybe your chili powder container looks like it’s from 2009 (guilty). This chili still comes out solid. Warm, rich, a little spicy, a little sweet, and honestly… it just hits the spot. Every. Single. Time.

Ingredient Notes:

Okay, here’s the part where I usually second-guess myself and open the pantry three times. So let’s walk through it together, casual style.

• Ground beef chuck – I go with 80/20. Not too lean, not too fatty. But if you’ve got something else? It’ll be fine.

• Onion – One good medium one. If it’s giant, use half. If it’s tiny, maybe toss in two. We’re not measuring tears here.

• Red pepper flakes – Totally depends on your mood (and spice tolerance). Start with a teaspoon and build from there.

• Ground cumin – I split it—half early for depth, half later to bring it back to life. Trust me, it makes a difference.

• Tomato soup – Yep, the canned kind. It sounds weird but gives the chili a silky richness that makes people go, “What is that?”

• Chicken broth – I know, beef chili + chicken broth = confusing. But it balances out the tomato and gives it more body.

• Crushed tomatoes – Because we want some texture, not just liquid.

• Chili powder – 5 tablespoons feels bold, but this is chili con carne, not tomato soup with ideas.

• Salt & pepper – Start light, taste later. Everyone’s different, and salt arguments ruin friendships.

• Beans – I use three kinds (pinto, light red kidney, dark red kidney) because I have commitment issues. But if you only have one kind, go with it.

• Cayenne – Optional, unless you’re my brother-in-law. Then it’s required and dumped in by the tablespoon.

How To Make Chili Con Carne?

Step 1: Brown the beef
Heat up a big ol’ pot on medium-high. Toss in the beef and break it up as it cooks. You want it brown and crumbly. No pink left. Then drain the grease. Or don’t. I won’t tell.

Step 2: Soften the onions and get things spicy
Add your chopped onion, red pepper flakes, and half the cumin. Stir it around and let everything mingle. About 5–7 minutes is good. You’ll know when your kitchen starts to smell really good.

Step 3: Build that chili base
Now dump in the tomato soup, broth, and crushed tomatoes. Stir until it all comes together like chili destiny. Season with chili powder, salt, and pepper. Let it simmer, uncovered, for 30 minutes. Go check Instagram or fold laundry if you’re feeling responsible.

Step 4: Add beans and the rest of the spice
Add your beans (all three, drained), the rest of the cumin, and as much cayenne as your tastebuds can handle. Simmer another 30 minutes, stir once in a while, and start thinking about toppings.

Step 5: Taste test time
This is the fun part. Grab a spoon and taste. Does it need more salt? More heat? A squeeze of lime? This is where you make it yours. The hard part’s done.

Storage Options:

Let it cool down, then scoop it into containers. It’ll keep in the fridge for about 4 days—longer if you’re like me and forget things exist until you find them behind a jar of pickles. You can freeze it, too. I usually portion mine in quart-size bags so I can defrost just what I need. Nothing like pulling chili from the freezer on a lazy night and feeling like a genius.

Variations and Substitutions:

• No beef? Use turkey, chicken, or even lentils if you’re going meatless.

• Out of tomato soup? Sub with tomato sauce or passata. It’ll be a bit different, but still delish.

• Only have one type of bean? It’s fine. Chili doesn’t judge.

• Want it smoky? A little chipotle powder or smoked paprika goes a long way.

• Too thick? Splash in more broth or water. Too thin? Simmer longer.

What to Serve with Chili Con Carne?

• Cornbread muffins – Sweet + spicy = happy mouth.

• Baked potatoes – Load it up, chili cheese-style.

• Tortilla chips – For crunch, scooping, or dramatic flair.

• White rice – Underrated combo.

• Toppings galore – Sour cream, shredded cheese, green onions, avocado. Go wild.

Frequently Asked Questions:

Can I make this in a slow cooker?
Yes, but brown the beef and onions first for best flavor. Then toss it all in and cook low and slow for 6–8 hours.

Is it too spicy?
Only if you make it that way. This one has warmth, not fire. Want more kick? Add cayenne. Hate spice? Leave it out.

Does it freeze well?
Oh yeah. It’s practically begging to be frozen. Just cool it down first, label it clearly (because “red stuff” isn’t helpful), and freeze.

That’s it! If you’re still reading—first of all, bless you—and second, I hope this Chili Con Carne Recipe becomes your new go-to. Make it your own, spill a little on the stove, forget to set a timer—it’s all part of the experience.

Let me know if you try it. Seriously. I wanna know if you added cheese, fed it to your in-laws, or just ate it straight from the pot. No judgment. Just chili love.

Keep the Flavor Coming – Try These:

Air Fryer Chicken Wings

Creamy Garlic Mushrooms And Bacon

Bacon Cream Cheese Baked Spaghetti

Chili Con Carne Recipe

This hearty chili con carne recipe features ground beef, three types of beans, crushed tomatoes, and bold spices simmered to perfection in one pot.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• 1 pound ground beef chuck
• 1 medium onion finely chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon ground cumin divided
• 2 10.75 oz cans condensed tomato soup
• 2 14.5 oz cans chicken broth
• 1 14.5 oz can crushed tomatoes
• 5 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 15.5 oz can pinto beans, drained
• 1 15.5 oz can dark red kidney beans, drained
• 1 15.5 oz can light red kidney beans, drained
• Cayenne pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

Brown the Ground Beef:

1. In a large stockpot set over medium-high heat, add the ground beef. Cook until fully browned, breaking it apart as it cooks. Once browned, drain excess grease from the pot.

Sauté Aromatics and Spices:

1. Add the chopped onion, red pepper flakes, and ½ tablespoon of ground cumin to the pot. Stir and cook for approximately 5 to 7 minutes, or until the onion becomes soft and translucent.

Incorporate the Base Ingredients:

1. Stir in the condensed tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt, and ground black pepper. Bring the mixture to a gentle simmer. Allow it to cook, uncovered, for 30 minutes, stirring occasionally.

Add Beans and Final Seasonings:

1. After 30 minutes, add the pinto beans, dark red kidney beans, and light red kidney beans to the pot. Stir in the remaining ½ tablespoon of ground cumin and season with cayenne pepper to taste. Continue simmering for an additional 30 minutes, allowing the flavors to develop further.

Serve:

1. Taste and adjust seasoning as desired before serving. Serve hot with preferred toppings or side dishes.

Notes

To prepare this Chili Con Carne Recipe gluten-free, ensure the condensed tomato soup, chicken broth, and all canned goods are certified gluten-free. Some commercial soups and broths may contain wheat-based thickeners, so check labels carefully. All other ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/