Quick Homemade Chili Con Carne With Beans

"Nothing better than homemade! Why just open a can when it can be this easy to make it yourself."
photo by Elli S. photo by Elli S.
photo by Elli S.
Ready In:




  • Heat oil in large skillet; add garlic, onion and ground beef.
  • Stir until browned.
  • Pour off excess fat.
  • Add beans with liquid, tomato sauce, salt and chili powder.
  • Simmer over low heat stirring occasionally, until chili is desired thickness.

Questions & Replies

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  1. Ron1368
    very easy and very good! Made it ahead of time and put it in a crock pot. I really like this recipe because you can add ingredients to taste! I added some hot chili peppers, cause I like mine mouth burning hot! ;-) Those simple cheese biscuits of Christine's went very well with this too!!
  2. mysonshine
    Very quick & easy! A warm & tasty meal, that is not "hot & spicy". My husband and I really loved this chili.
  3. Boxerwing
    What a great basic recipe! I used the recipe as a jumping-off point and added a few more spices (cumin and cayenne, and increased the chili powder), and used a can of roasted garlic tomato sauce. I also added a bit more onions and regular garlic too. I didn't add the juice from the beans because my can of sauce was larger than the recipe called for. My hubby really loved this chili, and it took a lot less time than all-day simmering a normal pot of chili. Easy!
  4. bjhgimbrone
    This was great! I added some chopped fresh tomatoes and 2 hatch roasted green chilis which made it spicier than I thought it would. Served with rice, sour cream, and chili it was great!
  5. Hey Jude
    This was really good...my family liked it a lot. I used a can of kidney beans in chili sauce and reduced the amount of chile powder. I served it with chopped onions, shredded cheddar cheese and sour cream as toppings. Thanks Christine!


  1. razzintaz
    9 out of 9 people loved this tonight.<br/>What I did different. I doubled this recipe. I used bacon grease in place of oil, one 14.5 ounce can of tomato sauce and one 14.5 ounce can Mexican stewed tomatoes (puréed), 1/2 cup finely diced sweet onion. 1 - 3 tsp cumin added to fat from meat along with 4 tsp chili powder. 5 cloves garlic minced . I did not drain off the fat. I used two jars of home canned pinto beans, NOT drained. I let it simmer for 45 minutes. I served it with hot sauces on the side for those who like heat, sour cream, avocado chunks and cheddar.<br/>Kids requested this recipe to be kept!
  2. Sweeteacakes
    Pretty tasty quick chili. I substituted tempeh for beef, black beans for pinto and diced tomato for tomato sauce so I had to add water so I also added better than bouillon to balance the flavor. I also added a little smoked paprika and sour cream at the end. This is a wonderful base for a week night chili from the pantry and it will be a go to recipe in the future.
  3. Stacy Likes ta Cook
    I made this for my family however I made it more of a Chili Stew so my son would eat it I used a can of diced tomatoes instead of one of the tomato sauces, I added a can of rotel then I added cubed potatos, some more seasoning and a bag of mixed vegetables and let it cook until the potatos were done. It came out wonderfully and we had enough leftover for lunch the next day! Thanks For Posting!



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