Authentic Texas Chili Con Carne with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich, slow-simmered chili with beef and beans, seasoned with smoky paprika for deep, complex flavor. This Southwestern-inspired soup recipe, ready in about 80 minutes, pairs ground beef, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium onion
• 2 cloves garlic
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 can (15 oz) kidney beans
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat, add 1 medium finely diced onion, and cook for 5 minutes until softened and translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 lb ground beef to the pot, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
3. Step 3: Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the spices.
4. Step 4: Add 1 can diced tomatoes (with juice), 1 cup beef broth, and 1 can rinsed kidney beans; bring to a simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the chili thickens and flavors meld.