You call it Chili, we call it Chilli Con Carne. Whatever you know this as, the alluring smell of a pot of Chilli bubbles away on the stove is a universal language!! Whip it this up as a quick meal, though if you have time to slow cook you’ll be rewarded with ultra tender beef and an extra luscious sauce. Serve over rice, or corn chips for dunking. Or make a cosy Southern meal with Cornbread or Cornbread Muffins!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chilli Con Carne recipe
Texans have claimed Chili as their own, even going as far to legally make it the official dish of Texas (!!?). Though apparently, there’s evidence that traces the origins of Chili to Spain. Imagine that! 🙂
Die-hard Texan Chili fanatics will tell you it’s illegal to add beans into Chili. They’ll also tell you there’s no canned tomato in it, it’s made with cubes of beef not mince/ground beef, and that it MUST be made using whole dried chilis, rehydrated then pureed.
Here is a good authentic Texan Chili recipe that I have tried, if you are so inclined to give the real thing a go.
So – this isn’t a hardcore Texan Chili. This is Chilli as most people know it, as I had always known it until I visited Texas.
What is Chilli Con Carne?
The dish known simply as Chili in the US and Canada is known as Chilli Con Carne here in Australia and in the UK.
It looks like Bolognese and is cooked like Bolognese – except there’s a load of Tex-Mex spices added. It tastes like a saucy version of the good ole’ beef mince taco filling we all know and love (that is nowhere to be found in Mexico!!).
It’s supposed to be spicy – but I won’t judge if you can’t handle the heat!
What goes in Chilli
How to make Chilli
I really mean it when I say it’s cooked like Bolognese! The steps are exactly the same and most of the ingredients – except for the addition of the spices and beans.
Also like Bolognese, Chilli Con Carne can be simmered for just 20 minutes as a quick midweek meal which is delish, but if you have the time to slow cook for a couple of hours, you’ll really take it to another level. The beef becomes super tender, the sauce becomes richer in a way that only slow cooking can make it.
Homemade Chili Powder
A note on Chili Powder– I have always made my Chili using a homemade Chili Powder rather than a store bought mix for two reasons:
Chili Powder (one “L”) as it is known in the States and Canada which is commonly used in Chili recipes shared by American chefs / bloggers etc is not readily available outside of the States; What we call Chilli Powder (two “L”‘s) here in Australia and most of the rest of the world is pure ground chilli and it’s super spicy; and
Chili Powder is a non spicy seasoning mix, not just pure ground chilli, and different brands differ in flavour and quality. So using a homemade Chili Powder allows for greater consistency in end result no matter where you are in this big wide world.
How and what to serve with Chili
Ah, the fun part – how to serve it!! While it’s perfectly acceptable to place a large pot of Chili in the centre of the table and everyone lunges forth armed with corn chips, here are other more respectable ways to serve it:
In a bowl with Toppings, with a side of corn chips or warm tortillas for dunking (common in the US);
Over rice with Toppings (sensible dinner option, typical in the UK and Australia);
With Corn Bread on the side – try these soft quick ‘n easy Cornbread Muffins;
Over hot chips with cheese sauce – Chili Fries!
In baked potatoes;
Over pasta;
Topped with corn bread batter and baked – Tamale Pie!
In soft rolls – Chili Sloppy Joes;
On hot dogs – Chili Dogs!!! ↓↓↓
Chili Toppings
There’s a plethora of Topping options, though the first two aren’t really “options” (in my humble opinion):
sour cream (mandatory in my world) or yoghurt (for a healthier option)
grated cheese (also mandatory)
fresh coriander / cilantro leaves, finely sliced green onions or chopped red onions
diced avocado
fresh slices of jalapeno or other chili of choice
For midweek meals, I serve it over rice because, as noted above, it’s the “sensible option”. For gatherings, Chili Dogs are terrific because nothing bonds people better than digging into messy food together – added bonus is that one pot of Chili goes far (makes ~ 20 Chili Dogs).
My favourite way to serve Chili is with corn chips with sour cream, cheese and coriander because it’s a crazy good combination. It’s like a deconstructed Nachos – but saucier. And y’all know I love my sauce!!! – Nagi x
Chilli Lovers! Don’t miss:
- Slow Cooker Shredded Beef Chilli Con Carne – You’ll love the way the shredded beef soaks up the sauce!
- Chili Mac – everything you know and love about Chilli, with macaroni! (Bonus: it’s all made in one pot)
- Chili Tamale Pie – Chilli topped with cornbread. A perfect match!
Chilli Con Carne
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chilli Con Carne
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves , minced
- 1 onion , diced (brown, white, yellow)
- 1 red capsicum (bell pepper), diced
- 1 lb / 500g beef mince / ground beef
- 3 tbsp tomato paste
- 800g / 28 oz can crushed tomato
- 14 oz / 420g can red kidney beans , drained (or other beans)
- 2 beef bouillon cubes (stock cubes), crumbled (Note 1)
- 1 1/2 tsp sugar (any type)
- 1/2 – 1 1/2 cups water
Chili Spice Mix:
- 1 – 2 tsp cayenne pepper (adjust to taste) (Note 2)
- 4 tsp paprika powder
- 5 tsp cumin powder
- 2 tsp garlic powder (or onion powder)
- 2 tsp onion powder
- 2 tsp oregano
- 1 1/2 tsp cooking salt / kosher salt
To Serve
- Rice, corn chips, tortillas (Note 5 for more)
- Sour cream, yoghurt, grated cheese, coriander./cilantro (Note 6 for more)
Instructions
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.
- Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
- Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:
- Quick Cook – 20 to 40 minutes, uncovered, on medium low heat so it’s bubbling gently; OR
- Slow Cook – 1.5 hours to 2 hours, covered, on low heat so it’s bubbling very gently. (Note 3 Slow Cooker)
- Adjust salt to taste just before serving.
- Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice (Note 6). See Note 7 for more serving options. My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.
Recipe Notes:
i) Ladle into bowls and serve with Toppings of choice, corn chips or tortillas for dunking (or try this Easy Soft Flatbread);
ii) Over rice with Toppings Other ways (see in post for more details): Chili Dogs (makes around 20, highly recommend slow cook to break down the beef into fine pieces), Chili Fries, Stuffed Baked Potatoes, Sloppy Joes, Tamale Pie (use this recipe which I have since found out is an actual recipe called Tamale Pie, not just something I made up!), tossed through pasta, pasta bake, with corn bread (make muffin size or one big one). 6. Toppings: Sour cream and grated cheese (both mandatory in my world), coriander/cilantro leaves, sliced green onions, diced red onion, Pico de Gallo, Diced avocado, sliced jalapeño or other chillies. 7. Nutrition per serving assuming 5 servings. Chilli Con Carne only, no rice or toppings.
Nutrition Information:
Originally published June 2016. Recipe improved slightly in August 2018 with more sauce, and slightly better seasonings. Photos and post updated, recipe video added and of course a new Life of Dozer! ↓↓↓
Life of Dozer
On the job – guarding the food.
And from the first time I published this post in Winter 2016. Yes, I said Winter. He doesn’t understand what that is.
Have you got a recipe that has no beef mince in it? Like a Red kidney beans with herbs and spices (veg chilli)?
An easy vegetarian substitution for about 500g mince is 2 cans (about 2 cups) of cooked brown lentils (drained). If you are prepared to slow cook the dish you could use 1 to 1.5 cups of overnight soaked brown lentils – just watch the liquid levels as you may need to add more. Replace the beef stock cubes with Vegeta (vegetable stock powder) and if you want to try for some added richness/depth of flavour consider several tablespoons of mushroom soy sauce when you add the liquid.
I was just going to write a comment so I’ll put it here as well. I made it tonight in the slow cooker with TVP. The ratio is 150 g TVP : 500 g beef mince. I used the whole 200 g packet of TVP because I couldn’t be bothered having 50 g left. It was delicious. I made it because I was in hospital over the weekend and chilli con carne was one of the meals. Theirs was less spicy than this one and I preferred it as wasn’t really looking for a hit of heat. I only used 1 1/2 teaspoond of cayenne pepper tonight but I think I’ll use less next time yhen add more if it needs it. It’s really nice. Not bland as someone said. It made heaps. I’ve got leftover frozen meals.
Can I sub water for red wine for more depth of flavor?
Hi Anna,
Red wine would add richness but I don’t think the flavour profile of the dish would remain the same. If you want to increase the depth of flavour you may wish to consider upping the amount of tomato paste, replacing some of the water with beef stock and still use stock cubes, or changing the method slightly – cook the vegetables, add the spices and heat to awaken them, then remove and brown the beef separately really well in the really hot pot. My best batches of bolognaise or con carne are always those where I’ve taken the time to get really good colour on the mince. Have a quick google for Maillard reaction to understand the reason.
Made my first chilli with this recipe. It was bomb. So good. Thank you
Hiya! I love this chilli and I make it every week! I first made the chilli mac and cheese and I noticed that both recipes have the same amount of meat, but the spices are halved in the chilli mac. I was wondering why… Has anyone else tried both?
Great recipe!
For Meatless Monday, I swapped the beef mince for firm tofu, and the beef bouillon cubes for miso paste. It was a hit with a large family and a 12 month old baby!
Chilli Con Carne is rich, hearty, and full of bold flavors—and enjoying it with a refreshing https://lucofast.com/ helps keep you hydrated and balanced, making the meal even more satisfying.
There are no beans in Chili Con Carne… period… if you add beans its now Chili with Beans!
Are you by chance from Texas? 😊
Who cares, it’s delicious! Go rant elsewhere.
I love your recipes!
Just made this with left over xmas porchetta instead of beef. Seriously delish.
Has anyone made this using veggie mince
All the chili spice mix will be added to the one pound beef?
I do love your recipes I often use then as I think in my opinion they are the best .Thank so much for sharing your culinary experience.
Hi Nagi! You have quickly become my go to chef when I look for a recipe! I’ve made the chilli Mac n cheese (😋) a few times now and I looked for the plain chilli recipe. I noticed different measurements in the spice mix. Maybe I didn’t read this carefully now, but it seems that we use more spices in the chilli con carne than the chilli Mac n cheese with 500g of meat. Is that right? Thanks ☺️
Made this with TVP instead of mince, and a healthy teaspoon of chipotle paste. Absolutely delicious, but just slightly too spicy for this white boy! Next time will dial back on the cayenne I think
Would this work with lamb mince?
Absolutely gorgeous, as well as your lovely guacamole recipe. Fantastic combo 👏
I came here after I found I need to give my recipe a but more zing. Mines pretty similar to yours but I also added 200g of streaky bacon, a diced chorizo 600 of pork scotch fillet. Spices are 3 tbspn of cumin, 1 tsp flaked chilli, 30ml coriander and 1 tbspn Tobasco chipotle sauce. I also add 1 tbspn oregano and 3 cans of kidney beens, 2 tbspn apple cider vinegar, I use passata instead of diced tomatoes and add 2 minced sticks of celery. I think the missing ingrediant is paprika, so I’ll try 2 tbspn. I serve on rice, surrounded by corn chips, topped with grated cheese, guacamole, sour cream, diced cherry tomatoes, cucumber and pickled jalepeno along with some chopped coriander. This makes 12 servings.
The most important thing first: **tinned beans** should only be added in the last half hour of cooking**. They’re already cooked, so if they simmer for one or two hours, they’ll turn to mush. (The same goes for capsicum — it’s much nicer when it hasn’t been cooked to death.)
I left this comment a few days ago, but it hasn’t yet been published for some reason. Which is a pity. It’s a fantastic recipe *except* for this one issue about cooking times for ingredients that are already tender.
Lovely recipe, and in fact I have always made my chilli in much the same way. The secret really is to slow cook it. I also add some red wine. And more chilli or hot paprika powder as we like our chilli HOT . One point of criticism: I think it is silly to simmer the tinned beans and the capsicum for the whole 2 hours. Tinned beans are already cooked and will go mushy. I add mine in the last half and hour. Furthermore, the capsicum goes in right at the end. I don’t want it to cook to mush ! That’s my two cents worth.
Thanks for this wonderful recipe. I’ve made it many times now. I’m wondering how long it will freeze for. Thanks