Lunch Lady Chili con Carne with Beans – a childhood school cafeteria favorite! Super simple to make and tastes great! Ground beef, onion, garlic, tomatoes, tomato paste, water, chili powder, paprika, onion powder, cumin, and beans. Can make this recipe on the stovetop or in the crockpot. Makes a ton – great for a crowd! Serve with cornbread for an easy potluck meal!
Cook ground beef in a large Dutch oven over medium-high heat until no longer pink. Drain excess grease.
Add onions, garlic powder, salt, pepper, chili powder, paprika, onion powder, and cumin to the pot. Stir.
Stir in tomatoes, water, and tomato paste. Bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.
Stir in beans and cook for an additional 10 minutes.
Notes:
Can substitute ground turkey or ground pork.
Feel free to use fresh onion and add green bell pepper to the chili. Add the vegetables to the pot when browning the meat.
Add diced green chiles or cayenne pepper for a little kick.
Can use beef broth for the liquid in the chili for extra flavor.
You can use any beans that you enjoy. Chili beans, pinto beans, red kidney beans, Ranch style beans, or black beans are all great.
Don't like beans in your chili? You can leave them out.
Can chili be frozen? Yes! Cook the chili and let it cool completely. Transfer the chili to freezer containers or freezer bags and freeze for up to 3 months.
To reheat, thaw and reheat on the stovetop or in the microwave.
Can I make this chili on the slow cooker? Yes! Brown the ground beef and place in the crockpot. Add the remaining ingredients and cook on LOW for 6 to 8 hours.
Store leftovers in an airtight container in the refrigerator.