Make a Pot of The Best Darn Chili Con Carne With Beans

It’s getting cooler these days. What a great time to make a big pot of chili!  Wait until you taste this one…It’s bursting with flavor and richness.  Chili con carne is Spanish for “chili with meat.” It originated in the state of  Texas.  The Texans consider it a crime to add beans to the mixture. In many parts of the country, however, beans are a must. I think so too!  I’m only adding 1 pound of lean beef but adding a ton of fiber rich beans.  So many beans that each serving has 10 grams of fiber!  The skinny for each serving, 334 calories and 3 grams of fat.  This recipe makes a big pot and any leftovers freeze great.
Make a Pot of The Best Darn Chili Con Carne With Beans

Helpful Tips About this Recipe

Makes 10 servings ( 1 cup for each serving)

Healthy Benefit

Beans are a great source of fiber, high in protein, calcium, phosphorus, and iron.

Substitution Tip

To make this chili vegetarian, just leave out the ground beef or use 1 package (12 oz) of Yves Meatless Ground. This is a soy protein and makes a delicious substitute for ground beef. You’ll find this product in most supermarkets. In addition, use veggie broth or water to replace the beef broth.

Weight Watchers 
(old points) 6
Weight Watchers POINTS PLUS
SKINNY FACTS: for 1 cup serving
334 calories, 3g fat, 24g protein, 55g carbs, 10g fiber, 579mg sodium, 13g sugar
FAT FACTS: for a 1 cup serving made with full fat ingredients
492 calories, 16g fat, 38g protein, 45 carbs, 2g fiber, 650mg sodium, 5g sugar


Make a Pot of The Best Darn Chili Con Carne With Beans

Make a Pot of The Best Darn Chili Con Carne With Beans

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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Main Course, Side Dish, Soup
Cuisine American, Mexican
Servings 10
Calories 334 kcal


  • 1 pound lean ground beef
  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 (14½ oz.) can diced tomatoes
  • 2 (6 oz.) cans tomato paste
  • 1 (12 oz.) can dark beer
  • 1 (14 oz.) can reduced-sodium beef broth
  • 1 cup strong black coffee
  • 1 cup water
  • ½ cup brown sugar, packed
  • 3 tablespoons chili sauce
  • 1 tablespoon cumin
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon oregano
  • ⅛ -¼ teaspoon ground red pepper (cayenne pepper)
  • 2 (14½ oz) cans pinto beans, rinsed and drained
  • 2 (14½ oz) cans kidney beans, rinsed and drained


  • In a large nonstick pot, add beef and cook until browned.  Pour into a colander and drain fat in the sink.  Blot with paper towels and set aside.
  • In the same pot, add 1 teaspoon oil and heat.  Add onions and garlic and cook until brown.
  • Add back the drained beef.  Stir in tomatoes, tomato paste, beer, broth, coffee, water, brown sugar, chili sauce, cumin, cocoa, oregano and ground red pepper.  Bring up to a boil, then turn down to a  simmer and cook uncovered for 1 hour.
  • Stir in all the beans and simmer for an additional ½ hour.


Serving: 1cupCalories: 334kcalCarbohydrates: 55gProtein: 24gFat: 3gSodium: 579mgFiber: 10gSugar: 13gPlus Points: 8
Tried this recipe?Let me know how it was!


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