Name: Ground Beef Chili con Carne
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 2 dried Ancho chiles; 2 dried New Mexican chiles (or Guajillos); 1 onion, chopped; 3 garlic cloves, minced; 3 Roma tomatoes; 1–2 chipotles in adobo (optional); 2 cups stock (chicken, beef, or vegetable); 1 tsp Mexican oregano; 1 tsp cumin; Salt and freshly cracked black pepper, to taste; 1 can black beans, drained; 1 tbsp Masa Harina or 1 tsp cornstarch (optional, for thickening); Oil (for sautéing)

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This Ground Beef Chili con Carne is a quick and fiery take on a classic dish. Made with a blend of dried chiles, roasted tomatoes, and hearty ground beef, it delivers bold, smoky flavor in a fraction of the time of traditional versions. Whether you’re in need of a satisfying weeknight dinner or a crowd-pleasing game day meal, this recipe comes together in about 30 minutes with just the right kick.

Why You’ll Love This Recipe

Fast and flavorful: Ready in around 30 minutes without compromising on taste.
Customizable spice level: Use chipotles for heat or leave them out for a milder chili.
Authentic chili flavor: Made with dried Ancho and New Mexican chiles for deep, smoky flavor.
Flexible ingredients: Don’t have the exact chiles? You can easily swap or substitute.
Great for leftovers: Even better the next day and reheats beautifully.
No fancy equipment required: Just a pan and a blender.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
Ancho dried chiles
New Mexican dried chiles (or Guajillos)
onion
garlic cloves
Roma tomatoes
chipotles in adobo (optional)
stock
Mexican oregano
cumin
salt
freshly cracked black pepper
canned beans (such as black beans)
Masa Harina or cornstarch (optional, to thicken)

Directions

Wipe the dried chiles clean, then de-stem and de-seed them. Roast in a 400°F oven for 1–2 minutes until fragrant. Place in a bowl and cover with hot water to soak for 20 minutes.
Roast Roma tomatoes at 400°F for 20–30 minutes or until softened and blistered.
In a large pot over medium heat, cook the ground beef with a heaping teaspoon of salt until browned. Remove and drain fat if desired.
In the same pot, add oil and sauté chopped onion until softened. Add minced garlic and cook briefly. Transfer half of the onion-garlic mix to a blender.
Return ground beef to the pot. Add oregano, cumin, and black pepper. Let simmer on low heat.
To make the chile puree, blend the soaked chiles, one roasted tomato, chipotles (if using), half of the onion-garlic mixture, and 1 cup of stock or soaking liquid. Blend until smooth.
Add the chile puree to the pot with the beef and stir to combine.
Roughly chop remaining roasted tomatoes and add to the pot. Pour in remaining stock and drained beans.
Bring to a simmer and taste for seasoning. Adjust with more oregano, salt, or adobo sauce if desired.
If thicker consistency is preferred, mix Masa Harina or cornstarch with water and stir into chili. Simmer until thickened.
Serve hot with optional garnishes like crema, cilantro, tortilla strips, or lime wedges.

Servings and timing

Servings: 5
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Vegetarian: Omit the beef and use lentils, mushrooms, or plant-based meat alternatives.
Spicy version: Add more chipotles in adobo or include chile de arbol for extra heat.
Milder version: Skip the chipotles and stick to just Ancho chiles for a smoother, less spicy flavor.
Bean-free: Simply leave out the beans for a more traditional, meat-heavy chili.
Chunky style: Use diced chuck roast instead of ground beef for a heartier stew.

Storage/Reheating

Let the chili cool to room temperature before storing. Place in an airtight container and refrigerate for up to 4 days. To reheat, warm on the stove over medium heat until hot throughout, adding a splash of water or stock if it thickens too much. You can also freeze leftovers for up to 3 months—thaw overnight in the fridge and reheat as needed.

FAQs

What if I don’t have Ancho or New Mexican chiles?

You can substitute with Guajillo chiles or even just chipotles in adobo if that’s all you have.

Can I make this recipe without a blender?

You can finely chop the rehydrated chiles and mash the tomatoes with a fork, but a blender or food processor gives the smoothest consistency.

Are chipotles in adobo spicy?

Yes, they can add quite a bit of heat. Start with one and adjust to taste.

Can I skip the beans?

Absolutely. Traditional Texas-style chili often omits beans.

What kind of stock should I use?

Chicken, beef, or vegetable stock all work well. Homemade is best, but store-bought is fine too.

Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner alternative and works great in this recipe.

How can I thicken the chili without Masa Harina?

Use cornstarch mixed with cold water or simply simmer longer to reduce the liquid.

Is this chili good for meal prep?

Yes, it reheats very well and can be made in advance for easy meals throughout the week.

What toppings go well with this chili?

Crema, chopped cilantro, diced onion, avocado, tortilla strips, or a squeeze of lime are all great additions.

Can I double the recipe?

Yes, the recipe doubles easily and should still fit in a large 5-quart pot.

Conclusion

Ground Beef Chili con Carne is a flavorful, comforting dish that brings together deep chile flavor, hearty meat, and the option for plenty of customization. Whether you’re going spicy or mild, beanless or loaded, this chili delivers in taste and texture every time. Perfect for busy nights, leftovers, or serving a crowd—this is one chili recipe to keep in your rotation.