Chili con carne is a skillet-based ground beef stew seasoned with chili powder, cumin, and cayenne, then bulked out with pinto beans and tomatoes. It makes six solid bowls from one pound of meat, which makes it one of the better value weeknight dinners you can put together. The whole thing is done in under an hour.
The technique that matters
The single step that changes the outcome is draining the cooked meat and onion before adding anything else. Ground beef releases a surprising amount of fat and liquid as it browns. If you skip the drain and build the chili on top of that pooled fat, the finished dish tastes greasy and the spices never quite stick. Pour the cooked mixture into a colander over the sink, let it drain for a minute, then return it to the skillet. From that point, the spices coat the meat directly and the 30-minute simmer does the rest — the liquid from the salsa and tomatoes is enough to carry everything without the excess fat getting in the way. Use a meat thermometer if you’re unsure: ground beef is safe at 160°F (71°C), and you’ll hit that well before the meat looks fully browned.
Mistakes to avoid
- Crowding the skillet and steaming instead of browning. If the pan is too small, the meat steams in its own liquid and turns grey rather than browning. Use the largest skillet you have, and break the meat into small pieces as it cooks so it makes contact with the pan surface.
- Adding the spices before draining. Spices added to a wet, fatty pan just float on the surface. Add them after draining, directly onto the drained meat, so they toast briefly and coat evenly.
- Skipping the simmer or cutting it short. Ten minutes of simmering gives you a thin, sharp-tasting chili. The 30-minute simmer on low heat lets the tomatoes break down and the spices mellow into something that actually tastes like chili.
- Using high heat for the simmer. A hard boil will reduce the liquid too fast and scorch the beans on the bottom. Keep it at a gentle bubble — you should see occasional movement, not a rolling boil.
- Not tasting before serving. Salt levels vary depending on whether your tomatoes and salsa are already salted. Taste at the 25-minute mark and adjust. The optional 1 teaspoon of salt in the recipe exists for a reason — some batches need it, some don’t.
Leftovers and meal prep
Chili keeps well and is genuinely better the next day once the flavors have had time to settle. Store it in a sealed container in the fridge for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months — leave a little headspace because the liquid expands. Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches a full simmer; add a splash of water if it has thickened too much. Microwaving works fine too — cover loosely and heat in 90-second intervals, stirring between each. Skip the garnishes until you’re ready to serve a portion; shredded cheese on reheated chili just turns into a greasy layer and isn’t worth the extra dish.
Easy Chili Con Carne (One-Skillet, 55 Minutes)
Equipment
Ingredients
1 pound ground beef - 450g, minced beef — you could use ground turkey
1 medium yellow onion - diced
1 tablespoon chili powder
2 cloves garlic - minced (or ¾ teaspoon pre-minced jarred garlic)
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
½ teaspoon cumin - ground- 1 teaspoon celery salt
1 teaspoon salt - optional
½ cup salsa - 120ml
1 can pinto beans - chili beans, drained and rinsed, 15-ounce / 425g- 1 can diced chili-ready tomatoes - 14-ounce / 400g, or use plain diced tomatoes and increase salsa to ¾ cup / 180ml
Instructions
- Peel and dice the onion. Add the ground beef (or turkey) to a large 12-inch (30cm) skillet over medium heat, breaking it into small crumbles with a wooden spoon.1 pound ground beef, 1 medium yellow onion
- Add the diced onion to the skillet and cook over medium heat, stirring frequently, for 6-8 minutes until the onion is softened and translucent and the meat is browned with no pink remaining (160°F / 71°C for beef, 165°F / 74°C for turkey).1 pound ground beef, 1 medium yellow onion
- Pour the cooked mixture into a large colander to drain all liquid. Return the meat and onion mixture to the skillet.1 pound ground beef, 1 medium yellow onion
- Stir in the chili powder, garlic, black pepper, cayenne, cumin, celery salt, and salt (if using). Add the salsa, drained pinto beans, and diced tomatoes with their juices. Stir to combine. Bring to a gentle boil over medium heat, then reduce heat to low, cover with a lid slightly ajar, and simmer for 30 minutes, stirring every 10 minutes.1 tablespoon chili powder, 2 cloves garlic, 1/8 teaspoon ground black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon cumin, 1 teaspoon celery salt, 1 teaspoon salt, 1/2 cup salsa, 1 can pinto beans, 1 can diced chili-ready tomatoes
- Taste and adjust seasoning. Ladle into bowls and top with your favourite garnishes — shredded cheddar, diced raw onion, sliced jalapeños, or a dollop of sour cream. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
Nutrition
Frequently asked questions
Can I use ground turkey instead of ground beef?
Yes, ground turkey works as a straight swap. Because turkey is leaner, there will be less fat to drain, but the process is otherwise identical — just make sure the internal temperature reaches 165°F (74°C) before you drain and continue, since ground poultry needs to be fully cooked through with no pink remaining.
How do I know when the ground beef is properly cooked?
The meat is done when there is no visible pink and the juices run clear — or when a meat thermometer reads 160°F (71°C). Breaking the meat into small crumbles as it cooks helps it cook evenly and quickly, so you’re not left with some pieces overdone while others are still raw in the middle.
Can I use a slow cooker instead of a skillet?
Yes, but brown and drain the meat in a skillet first before transferring everything to the slow cooker — adding raw ground beef directly to a slow cooker produces a grey, greasy result. Cook on low for 6–8 hours or high for 3–4 hours once everything is in the slow cooker.
What if I can’t find chili-ready diced tomatoes?
Use a standard 14-ounce can of plain diced tomatoes and increase the salsa from ½ cup to ¾ cup to compensate for the extra seasoning that chili-ready tomatoes carry. The recipe card notes this substitution directly, and it works well without any other changes.
Try these next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Hearty Beef Mushroom Stroganoff
- Ultimate Cheesy Beef Bake
