Classic Chili Con Carne

I used to think chili had to be loaded with ground beef and cheese to taste good. Growing up, that’s how we always made it—the heartier, the better. But when I started trying to eat healthier, I figured I’d have to give up my favorite comfort food.

Turns out I was wrong. This healthy chili con carne keeps all the rich, warming flavors you crave but sneaks in extra vegetables and uses lean meat. My kids don’t even notice the difference, and my husband actually asks for seconds now.

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What Kind of Beef Mince Should I Use?

For this healthy chili, you’ll want to stick with lean beef mince – the recipe calls for 5% fat, but anything between 5-10% fat will work great. Leaner mince means less grease to drain off and a healthier final dish without sacrificing flavor. You can usually find lean beef mince labeled as 93/7 or 95/5 at most grocery stores, which refers to the lean-to-fat ratio. If you can only find regular mince with higher fat content, just be sure to drain off the excess grease after browning to keep your chili from becoming too oily.

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Options for Substitutions

This healthy chili is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• 5% fat beef mince: You can use ground turkey, chicken, or even plant-based mince for a different protein. If using turkey or chicken, add a bit more oil since they’re leaner than beef.
• Green pepper: Red, yellow, or orange peppers work just as well. You could also use poblano peppers for a bit more heat and flavor.
• Red kidney beans: Black beans, pinto beans, or cannellini beans are great alternatives. Just make sure to drain and rinse them the same way.
• Chilli powder: If you don’t have chilli powder, you can make your own by mixing 1 tsp paprika with ½ tsp cayenne pepper and a pinch of garlic powder.
• Smoked paprika: Regular paprika works fine, though you’ll miss that smoky flavor. Add a tiny pinch of chipotle powder if you have it to get some of that smokiness back.
• Unsweetened cocoa powder: This adds richness, but if you don’t have it, try a small square of dark chocolate (70% or higher) melted into the chili instead.
• Beef stock: Vegetable stock works well, especially if you’re using plant-based mince. You could also use water with an extra bouillon cube.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chili is rushing the browning process – take your time to properly brown the beef mince in batches if needed, as this creates the deep, rich flavor that makes chili special.

Don’t add all your spices at once; instead, toast the oregano, paprika, chili powder, and cumin in the pot for about 30 seconds before adding the liquid ingredients to release their full flavor potential.

Another common error is adding the kidney beans too early, which can cause them to break down and turn mushy – stir them in during the last 30 minutes of cooking to keep their shape and texture.

Finally, resist the urge to skip the cocoa powder even though it seems odd, as this secret ingredient adds incredible depth without making your chili taste like chocolate, and always let your chili simmer low and slow for at least an hour to develop those complex flavors.

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What to Serve With Chili Con Carne?

This hearty chili is perfect on its own, but I love serving it over fluffy white rice or with some warm cornbread on the side for soaking up all those rich flavors. You can also top it with a dollop of sour cream, shredded cheese, and chopped green onions to cool down the heat a bit. For a fun twist, try serving it over baked sweet potatoes or regular baked potatoes for a filling meal that’s still pretty healthy. If you want to keep things simple, just grab some tortilla chips for scooping – it turns your chili into an easy dip that everyone will love.

Storage Instructions

Refrigerate: This chili actually gets better after sitting for a day or two! Store it in the fridge in an airtight container for up to 5 days. The flavors really have time to meld together, making it taste even more amazing the next day.

Freeze: Chili con carne is perfect for freezing in portions. Let it cool completely, then freeze in freezer-safe containers or bags for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Warm Up: Heat your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. Add a splash of beef stock or water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 155-170 g
• Fat: 55-65 g
• Carbohydrates: 110-125 g

Ingredients

For the chili base:

• 1 tsp olive oil
• 1 large onion, minced
• 1 green bell pepper, diced
• 20 g minced garlic
• 1 kg lean ground beef (5% fat)
• 500 ml beef broth
• 400 g canned diced tomatoes
• 250 g cooked red kidney beans, rinsed and drained
• 10 g tomato paste

For the seasonings:

• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp unsweetened cocoa powder
• 1 dash worcestershire sauce

Step 1: Sauté the Vegetables

• 1 tsp olive oil
• 1 large onion, minced
• 1 green bell pepper, diced

Heat a large pan over medium heat and add the olive oil.

Add the minced onion and diced green bell pepper, stirring occasionally and cooking until the onion starts to become translucent, about 5 minutes.

Step 2: Add Garlic to the Pan

• 20 g minced garlic

Stir in the minced garlic with the onion and pepper mixture from Step 1.

Continue to cook for about 30 seconds, just until fragrant.

I always make sure not to burn the garlic, as it can turn bitter quickly!

Step 3: Brown the Ground Beef

• 1 kg lean ground beef (5% fat)

Add the lean ground beef to the pan with the sautéed vegetables from Step 2.

Break up the beef with a spoon and cook, stirring often, until the meat is fully browned, about 5–10 minutes.

Drain off any excess fat if needed.

Step 4: Simmer the Chili with Remaining Ingredients

• 500 ml beef broth
• 400 g canned diced tomatoes
• 250 g cooked red kidney beans, rinsed and drained
• 10 g tomato paste
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp unsweetened cocoa powder
• 1 dash Worcestershire sauce

Add the beef broth, canned diced tomatoes, cooked kidney beans, tomato paste, dried oregano, smoked paprika, chili powder, ground cumin, unsweetened cocoa powder, and a dash of Worcestershire sauce to the pan with the browned beef and vegetables from Step 3.

Stir well to combine.

Reduce the heat and let the chili simmer gently for 30–40 minutes, or until the sauce has thickened.

I like to taste the chili as it simmers and adjust the seasonings if needed.

Step 5: Serve the Chilli con Carne

Once the chili has thickened, taste and adjust seasonings as necessary.

Serve hot, ideally with cooked rice and a dollop of sour cream if you prefer a milder flavor.

Classic Chili Con Carne

Delicious Classic Chili Con Carne recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the chili base:

• 1 tsp olive oil
• 1 large onion, minced
• 1 green bell pepper, diced
• 20 g minced garlic
• 1 kg lean ground beef (5% fat)
• 500 ml beef broth
• 400 g canned diced tomatoes
• 250 g cooked red kidney beans, rinsed and drained
• 10 g tomato paste

For the seasonings:

• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp unsweetened cocoa powder
• 1 dash Worcestershire sauce

Instructions

 

• Heat a large pan over medium heat and add the olive oil. Add the minced onion and diced green bell pepper, stirring occasionally and cooking until the onion starts to become translucent, about 5 minutes.
• Stir in the minced garlic with the onion and pepper mixture from Step 1. Continue to cook for about 30 seconds, just until fragrant. I always make sure not to burn the garlic, as it can turn bitter quickly!
• Add the lean ground beef to the pan with the sautéed vegetables from Step 2. Break up the beef with a spoon and cook, stirring often, until the meat is fully browned, about 5–10 minutes. Drain off any excess fat if needed.
• Add the beef broth, canned diced tomatoes, cooked kidney beans, tomato paste, dried oregano, smoked paprika, chili powder, ground cumin, unsweetened cocoa powder, and a dash of Worcestershire sauce to the pan with the browned beef and vegetables from Step 3. Stir well to combine. Reduce the heat and let the chili simmer gently for 30–40 minutes, or until the sauce has thickened. I like to taste the chili as it simmers and adjust the seasonings if needed.
• Once the chili has thickened, taste and adjust seasonings as necessary. Serve hot, ideally with cooked rice and a dollop of sour cream if you prefer a milder flavor.