Slow-Cooked Chili Con Carne with Ancho and Chipotle Peppers

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty, smoky chili simmered low and slow with tender beef, ancho and chipotle peppers, and rich spices for a deep Texan flavor. This Mexican-inspired soup recipe, ready in about 120 minutes, pairs ground beef, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 8, 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

• 2 lbs ground beef
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp ancho chili powder
• 1 tbsp chipotle chili powder
• 1 tbsp cumin
• 1 tsp dried oregano
• 3 tbsp tomato paste
• 28 oz can diced tomatoes
• 2 cups beef broth
• 15 oz can, drained and rinsed kidney beans
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Increase heat to medium-high and add 2 lbs ground beef, breaking it up with a spoon. Cook for 6-8 minutes until browned and no pink remains.
4. Step 4: Stir in 2 tbsp ancho chili powder, 1 tbsp chipotle chili powder, 1 tbsp cumin, and 1 tsp dried oregano. Cook for 1 minute to toast the spices and release aromas.
5. Step 5: Mix in 3 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
6. Step 6: Pour in 28 oz diced tomatoes with their juices and 2 cups beef broth, stirring to combine. Bring to a simmer.
7. Step 7: Reduce heat to low, cover, and let simmer gently for 1 hour, stirring occasionally to prevent sticking.
8. Step 8: After 1 hour, add 15 oz drained kidney beans, 1.5 tsp salt, and 1 tsp black pepper. Simmer uncovered for another 30 minutes until chili thickens and flavors meld.
9. Step 9: Taste and adjust seasoning before serving with your favorite toppings.