You call it Chili, we call it Chilli Con Carne. Whatever you know this as, the alluring smell as 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!
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
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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 , crumbled (Note 1)
- 1 1/2 tsp sugar (any type)
- 1/2 – 1 1/2 cups / 125 – 375 ml water
- Salt and pepper
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
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 and pepper 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:
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.
Hi Nagi,
I’m going to make this tomorrow, do you use normal paprika or smoked paprika? I’ve read that normal paprika is more for colour as it doesn’t have much or a flavour?? Could you please let me know which one 😅 thank you!
I’ve read the comments and I’m thoroughly looking forward to this recipe xx
The recipe as written calls for normal paprika but smoked would work too…the flavour will be slightly more smoky. Enjoy! N x
this was delicious! I substituted kidney beans for black beans and added a dash of liquid smoke
*chefs kiss*
Thanks! N x
I have made this 3 to 4 timed now and it is delicious every time! I am also not much of a fan of hot spice but used 1 teaspoon of Cayenne Pepper and it is just right. Thank you so much Nagi for sharing this recipe, so flavourful and an easy recipe to follow. Love all your recipes because of this – flavourful and easy to follow step by step.
You are welcome! N x
Fabulous meal thank you Nagi. I subbed the meat for turkey as I didn’t have any beef and you couldn’t even tell. Love this dish and the taste is pure quality.
This was my first attempt at a chilli con carne, having a family who are not very adventurous, and don’t particularly like chilli 🙄
It was a huge hit, even with little miss nine!
I served with sides of home made corn tortilla crisps, tomato salsa, sour cream, grated cheese, and cucumber salsa (yes, my family really are scared of heat!).
Thank you Nagi. I don’t usually ‘fan-girl’ over anyone or anything, but I am a solid fan of yours 😁
So much flavor from the homemade chili spice mix! Used ground turkey instead of beef and it still tastes so delicious.
Hi, Nagi.
Thank you so much for the wonderful recipe! Can you substitute tomato sauce for the crushed tomatoes? Canned crushed tomatoes is scarce (and expensive) where I’m from, and I feel the local variety grown here may not be suitable for making one from scratch.
Amazing I also added a cubed eggplant before the capsicum. Soo good
Oh my goodness!!! This was such a winner, best I’ve ever had. This will be a regular in our home
Made this in the slow cooker and my son’s response was, “this is amazing!!”. Spicy, flavourful and so easy to make. This will be a regular on the menu!
Thanks Nagi. Great recipe. I only used 1 tsp of cayenne pepper and our kids found it was too spicy! I don’t usually use cayenne and only recently purchased it (Coles brand). Didn’t realise cayenne could be so hot. I’ll use slightly less next time.
Oh no Kate, yes I would completely omit it, then add chilli powder/sauce to your own serve, that way you can control the chilli without tainting the whole batch! N x
Hi Nagi,
I tried your chilli con carne recipe yesterday and it was so so so good. I added almost 2 tsp of cayenne pepper and the spiciness was just right. I also added 2 cups of beef stock and simmered it for 1.5hrs as suggested in the recipe. Simple recipe that yields so much deliciousness and flavour. Definitely something I would make for my next pot luck.
Can this recipe be frozen for meal prep?
Made this tonight and everyone loved it including teenagers. Half had it on rice and half as nacho topping. Perfect! ❤️
Absolutely loved! Great recipe, fantastic instructions & fabulous result! Thank you <3
I tried this recipie today after making several chilli’s over the years and this one has to be my favourite. I made the homemade chilli mix aswell. I was worried it was too much spices but it worked so well. I also cooked it on very low simmer for about 1 hour and 20 minutes and it turned out juicy and just enough liquid. Just delicious. Will stay cooking it this way. Thanks.
This dish is absolutely delicious. I must admit it did seem like a lot of spices but it works so well. Thanks Nagi once again for another great recipe
You’re so welcome Petrina, I’m so happy you loved it! N x
If I double this recipe, will the cook time be the same? I’m planning to make it in a slow cooker.
Such a great recipe! And so easy to make. My family loved it. Thank you so much for sharing.
Thanks Nagi for another delicious recipe! Added cocoa power for some extra richness. Beautiful for a cold and rainy night!
Genius Caitlin – I’ll have to try that! N x
Hi I’m planning to make a large batch to freeze will I just increase the spice measurements in line with the extra beef – just seems an awful lot ? Thank you
Hi Siobhan, if you click the servings you can scale the recipe up. Yes you definitely need all those spices 🙂 N x