Perfect Air Fryer Chili Con Carne

I used to think making chili con carne was a whole day affair. You know, the kind of recipe that has you standing over a hot stove for hours, stirring and waiting. My mom always made it that way, and it was good, but who has that kind of time anymore?

Then I discovered you can make it in an air fryer. I know what you’re thinking—chili in an air fryer sounds weird, right? But it works better than you’d expect. The air fryer keeps everything at the right temperature without you having to babysit it, and cleanup is so much easier than dealing with a big pot on the stove.

What Kind of Beef Should I Use?

Bottom round roast is a great choice for this air fryer chili because it’s a tougher cut that becomes tender and flavorful when cooked properly. If you can’t find bottom round, chuck roast or beef stew meat will work just as well – they’re all cuts that benefit from the longer cooking process. You can also substitute ground beef if that’s what you have on hand, though you’ll want to use 80/20 ground beef for the best flavor and texture. When dicing your beef, aim for bite-sized pieces about ¾ inch thick so they cook evenly in the air fryer.

Options for Substitutions

This chili recipe is pretty forgiving when it comes to swaps and substitutions:

• Bottom round roast: You can easily swap this for ground beef (80/20 works great), ground turkey, or even chuck roast cut into small cubes. If using ground meat, you’ll need to adjust the cooking time since it cooks much faster than diced roast.
• Bell peppers: Don’t have both red and green? Use whatever color you have on hand, or try poblano peppers for a mild smoky flavor. You can even use frozen bell pepper strips – just add them directly without thawing.
• Kidney beans: Black beans, pinto beans, or a mix of different beans work just as well. If you prefer, you can use dried beans but you’ll need to cook them separately first.
• Tomato sauce: Crushed tomatoes, diced tomatoes, or even tomato paste thinned with a bit of water can work. If using paste, start with about 6 ounces and add water gradually until you reach your desired consistency.
• Spices: Feel free to adjust the heat level by adding cayenne pepper or jalapeños. If you don’t have individual spices, you can use a pre-made chili seasoning packet instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer chili is overcrowding the basket, which prevents proper browning of the beef and leads to steamed, gray meat instead of nicely seared pieces – cook the diced beef in batches if needed to give each piece room to breathe.

Another common error is adding all the liquid at once, which can cause overflow in your air fryer basket, so start with half the tomato sauce and add more gradually as the chili cooks down.

Don’t skip the step of cooking your onions and peppers until they’re softened before adding the tomatoes and beans, as raw vegetables won’t have enough time to properly cook through in the air fryer’s shorter cooking time.

Finally, resist the urge to keep opening the air fryer to stir – this releases heat and extends cooking time, so only check and stir every 10-15 minutes to let the flavors develop properly.

What to Serve With Chili Con Carne?

This hearty chili is perfect on its own, but I love serving it over a bed of fluffy white rice or with some warm cornbread on the side for dipping. You can also top it with shredded cheese, sour cream, and chopped green onions to make it even more satisfying. For a fun twist, try spooning it over baked sweet potatoes or regular baked potatoes for a filling meal. If you want to stretch it further, serve it alongside some tortilla chips for scooping, or use it as a topping for nachos or baked tortilla bowls.

Storage Instructions

Refrigerate: This chili actually tastes even better the next day after all those flavors have had time to meld together! Store it in the fridge in an airtight container for up to 5 days. I love making a big batch on Sunday and enjoying it throughout the week with different toppings like cheese, sour cream, or cornbread.

Freeze: Chili con carne freezes like a dream and makes for such an easy weeknight dinner later on. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can just grab what I need.

Reheat: Warm up your chili on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems too thick after storing, just add a splash of water or broth to loosen it up. You can also reheat it in the microwave, but I find the stovetop gives better results.

Preparation Time	10-15 minutes
Cooking Time	45-55 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 100-110 g
• Fat: 30-36 g
• Carbohydrates: 120-135 g

Ingredients

For the chili:

• 1 medium yellow onion (chopped into 1/2-inch pieces)
• 1 large green bell pepper, diced
• 1 lb bottom round roast (cut into 3/4-inch cubes)
• 2 garlic cloves (freshly minced)
• 1 can kidney beans (rinsed and drained, or use Progresso brand)
• 1 large red bell pepper (diced into 1/2-inch pieces)
• 1 can tomato sauce (I use Hunt’s for consistent flavor)

For seasoning:

• 1 tsp ground cumin (freshly ground preferred for more flavor)
• 1 tsp smoked paprika
• 2 tbsp chili powder (adjust to taste preference)
• 1/2 tsp salt
• 1/2 tsp black pepper

Step 1: Prepare Mise en Place and Season the Beef

• 1 lb bottom round roast
• 1 medium yellow onion
• 2 garlic cloves
• 1 large red bell pepper
• 1 large green bell pepper
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Cut the bottom round roast into 3/4-inch cubes and chop all vegetables (onion, garlic, bell peppers) into their specified sizes.

In a small bowl, combine the chili powder, ground cumin, smoked paprika, salt, and black pepper—this dry spice blend will be easier to distribute evenly if mixed together first rather than added separately.

Pat the beef cubes dry with paper towels, as this helps them brown better in the air fryer.

Step 2: Sear the Beef to Build Flavor

• beef cubes from Step 1

Preheat your air fryer to 375°F.

Once heated, add the beef cubes directly to the air fryer basket (no oil needed due to the air fryer’s cooking method).

Air fry for 10-12 minutes, stirring halfway through, until the beef develops a golden-brown crust.

This initial searing creates deep, savory flavors that form the foundation of great chili—I always make sure to get good browning on the meat before adding vegetables.

Step 3: Build the Aromatic Base

• seared beef from Step 2
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced

Transfer the seared beef into an air fryer-safe dish.

Add the chopped onion and minced garlic directly to the beef and stir to combine.

Air fry at 375°F for 3-4 minutes, stirring halfway through, until the garlic becomes fragrant and the onions begin to soften.

This brief cooking time releases the aromatic compounds in the garlic and mellows the raw onion bite without overcooking the beef.

Step 4: Combine All Ingredients and Simmer

• beef and vegetable mixture from Step 3
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 can kidney beans, rinsed and drained
• 1 can tomato sauce
• dry spice blend from Step 1

Add the diced bell peppers, rinsed kidney beans, and tomato sauce to the beef and vegetable mixture from Step 3.

Sprinkle the dry spice blend from Step 1 over the mixture and stir thoroughly, making sure to distribute the spices evenly throughout.

I like to taste at this point and adjust the chili powder if you prefer it spicier—it’s easier to add more than to remove it.

Reduce the air fryer temperature to 350°F and cook for 20-25 minutes, stirring once at the halfway point, until the flavors meld and the chili reaches your desired consistency.

Step 5: Serve and Enjoy

Remove the chili from the air fryer and let it rest for 2-3 minutes.

This allows the flavors to fully settle and makes serving easier.

Ladle into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, diced onions, or cornbread on the side.