Air Fryer Chili Con Carne
Description
Rich, thick chili con carne made entirely in the air fryer in about 40 minutes. Brown the beef in the basket, simmer everything in one pan — no stovetop required.
Ingredients
- 1½ pounds ground beef, 85/15
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 14.5 ounces diced tomatoes, undrained
- 8 ounces tomato sauce
- ½ cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
Optional toppings: shredded sharp cheddar, sour cream, diced red onion, pickled jalapeños, avocado, fresh cilantro, lime wedges
Instructions
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Add the ground beef to the basket, breaking it into large chunks. Cook 8–10 minutes, stirring and breaking it up at 5 minutes, until browned and the internal temperature reaches 160°F (71°C).
- Transfer the beef to your air-fryer-safe pan. Pour off excess fat from the drawer.
- Add the onion, garlic, and both bell peppers to the pan and stir. Cook at 375°F (190°C) for 5 minutes, until the onion is translucent.
- Add the diced tomatoes with their juice, tomato sauce, beef broth, both cans of beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir until fully combined.
- Cover the pan loosely with foil. Cook at 325°F (165°C) for 20–25 minutes, stirring once halfway through.
- Remove the foil and cook 5 more minutes to thicken. Taste and adjust the salt.
- Rest 5 minutes, then serve with your favorite toppings.
Equipment
- Air fryer (basket, oven, or Ninja Foodi)
- 7-inch air-fryer-safe pan, cake barrel, or silicone baking pan
- Aluminum Foil
- Instant-read thermometer
Notes
- The pan is not optional. Chili poured directly into the basket will leak into the drawer and spatter onto the element.
- Don't skip the broth. Air fryers evaporate liquid quickly, and this is what keeps the chili from turning pasty.
- Cover during the simmer, uncover to finish. That's the whole texture control.
- Better on day two. Make it ahead if you can.
- Diced beef version: substitute 1 lb chuck roast in ½-inch cubes, brown for 10–12 minutes, extend the covered simmer to 35–40 minutes, and add an extra ½ cup broth.
Nutrition
Serving: 1ServingCalories: 396kcalCarbohydrates: 45gProtein: 39gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 774mgPotassium: 1400mgFiber: 15gSugar: 6gVitamin A: 2174IUVitamin C: 69mgCalcium: 108mgIron: 9mg