Texas-Style Chili Con Carne

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, spicy chili with beef, beans, and a rich tomato base. This Mexican-inspired quick recipe, ready in about 60 minutes, pairs ground beef, diced tomatoes, kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 45 min Serves 6 Mexican cuisine 380 cal/serving

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Ingredients

1.25 lbs ground beef
2 cans (14.5 oz each) diced tomatoes
15 oz, drained and rinsed kidney beans
1 medium, diced onion
2 cloves, minced garlic
1.5 tsp chili powder
1 tsp cumin
0.5 tbsp cane sugar
1 tbsp olive oil
1 tbsp lime juice

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves; sauté for 3 minutes until fragrant.
Step 2: Add 1.25 lbs ground beef. Cook for 5 minutes, breaking into small pieces, until browned. Drain excess fat.
Step 3: Stir in 1.5 tsp chili powder, 1 tsp cumin, and 0.5 tbsp cane sugar. Cook for 2 minutes to toast spices.
Step 4: Add 2 cans diced tomatoes, 15 oz kidney beans, and 1 tbsp lime juice. Simmer for 30 minutes until thickened. Serve with sour cream and avocado.