This Chili Con Carne is a traditional Mexican-style dinner made with ground beef, kidney beans, black beans, corn, onion, bell pepper, and tomatoes, simmered low and slow until thick.

It’s a one-pot meal, so cleanup is easy. The beef and beans carry enough protein to make it dinner on their own.

I make a big pot of this most weeks once the weather cools off, or really any time I need something that feeds a crowd without much fuss. It shows up on chili nights, tailgate tables, and Sunday meal prep around here, since it holds in the fridge and tastes even better on day two.

I like scooping it up with tortilla chips the way I’d dig into 3 Ingredient Chili Cheese Dip, or serving a smaller bowl alongside Slow Cooker Chicken Taco Soup when I can’t decide on just one.

If you’re into Mexican-inspired comfort food, these are worth bookmarking too:

• 3 Ingredient Chili Cheese Dip
• Slow Cooker Chicken Taco Soup
• Homemade Hamburger Macaroni and Cheese
• Crispy Shrimp with Stir Fried Pepper and Onion

Ingredients You’ll Need

Ground beef is the backbone here, but the real flavor builds when you toast the spices in the fat before the liquid goes in (skipping that step is the most common reason chili tastes flat). Feel free to swap in ground turkey or a meatless crumble if that’s what’s in your fridge; the method stays exactly the same either way.

Important Recipe Notes

• Brown the beef in batches if your pot is crowded. Overcrowding the pan steams the meat instead of browning it, and that means less flavor in the final chili.
• Toast the spices before adding liquid. Thirty seconds in the hot fat wakes up the chili powder and cumin so the chili con carne doesn’t taste dusty by the time it’s done.
• Simmer uncovered. A lid traps steam and keeps the chili from thickening properly, so leave the pot open while it reduces.

• Add the corn near the end. Stirring it in during the last 10 minutes keeps it from turning mushy and losing its bite.
• Don’t rush the simmer. The full 30 to 40 minutes gives the ground beef, beans, and tomatoes time to come together as one dish instead of tasting like separate parts.
• Salt at the end, not the beginning. Canned beans and broth both carry sodium, so taste before adding more salt at the table.
• Storage. Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freezing. This chili freezes well for up to 3 months (I portion it into individual containers so I can pull out just what I need).
• Reheating. Warm it on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth if it’s thickened too much in the fridge.
• Bean swap. Pinto beans or a three-bean blend work fine if kidney and black beans aren’t what you have in the pantry.

How to Serve, Store & Customize This Recipe

Serving.

Ladle the chili into bowls while it’s still steaming and top with shredded cheddar, a dollop of sour cream, and a scatter of fresh cilantro.

Cornbread or warm tortillas on the side round it out nicely. A squeeze of lime right before eating brightens the whole bowl.

Storage. Let the chili cool to room temperature before transferring it to an airtight container, then refrigerate for up to 4 days.

It thickens a good bit as it sits, so thin it with a little broth or water when reheating. Freeze in portioned containers for up to 3 months if you want to stock the freezer.

Customization.

Ground turkey or chicken works in place of beef if you want something leaner (the texture is a little lighter, but the flavor holds up fine).

Swap the beans for whatever you have on hand; pinto, kidney, and black beans all work here.