Ultimate Slow-Cooked Chili Con Carne

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich, smoky chili with tender beef, kidney beans, and smoky paprika for a hearty, soul-warming dish. This Mexican recipe, ready in about 105 minutes, pairs ground beef, onion, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1.25 lbs ground beef
• 1 medium, diced onion
• 1 medium, diced bell pepper
• 1 can (15 oz), drained kidney beans
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp olive oil
• 2 tbsp (for depth of flavor) coffee

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1.25 lbs ground beef, cook for 5 minutes until browned, then add 1 diced onion and 1 diced bell pepper. Sauté for 8 minutes until softened.
2. Step 2: Stir in 2 tbsp chili powder, 1 tbsp cumin, and 2 tbsp coffee. Cook for 2 minutes until aromatic. Add 1 can diced tomatoes, 1 can kidney beans, and 2 cups water. Bring to a simmer, cover, and cook for 1.5 hours, stirring occasionally.
3. Step 3: Adjust seasoning with salt and pepper. Serve with shredded cheese or cornbread.