Chili Con Carne
Rich, smoky Texas-style chili with chunks of beef, dried chiles, and warming spices. No beans, just beef.
Rich, smoky Texas-style chili with chunks of beef, dried chiles, and warming spices. No beans, just beef.
Per serving · Adjust servings below to scale ingredients
Rate this recipe
Be the first to rate this recipe
Sear beef cubes in batches until well-browned. Remove.
Sauté onions 5 minutes. Add garlic and all spices, cook 1 minute.
Add tomatoes, tomato paste, and broth. Return beef.
Simmer on low heat, partially covered, for 2 hours until beef is tender.
Season to taste. Serve with toppings and cornbread.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chili Con Carne delivers 38g of protein at 400 calories — that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 38% of total calories in this dish. With only 16g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chili Con Carne is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 38g of protein and 400 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chili Con Carne also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 38g-protein meals ready throughout the week with zero daily effort.
Prep individual components ahead — cooked protein keeps 3 days, sauces up to 5 days. Assemble and heat together just before serving.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
