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.
This was great! I’m in Portugal and the breakdown on how to make it with basic ingredients was really helpful. Fulfilled a major craving. Thanks!
Add lime…it is how you say in mexican..la bomba
Great tip Royi!! N x
Canadian born Aussie here. Love your homemade chili seasoning. Great suggestions for serving chili. For all the campers out there, how about nachos in a bag? Single serve bag of corn chips for each person, turn on its side, cut open, add chili, grated cheese, guacamole, sour cream, shredded lettuce & anything else that takes your fancy! Yummy!
This recipe is incredible but honestly all of yours are! You are my go-to gal when I’m craving something delicious and homemade! I love telling people about you! Even my husband asked if it’s my Australian lady’s recipes when I’m in the kitchen 🙂 Tripled the recipe for a potluck at work tomorrow and can’t wait to hear everyone rave, again! You’re one of my favorite cooks ever, and I SO appreciate you adapting recipes for different cooking methods. Thank you for your presence and making cooking so much fun, Nagi!
I’ve made this a number of times and it is really delicious. Love the chili seasoning mix. Last time I made chili – I was out of cumin so I just used a purchased chili mix. My husband asked why it was different. He really missed your seasoning mix. I don’t think I follow the recipe exactly. I use less tomato and use both black beans and kidney beans.
Hello Nagi,
Thank you so much for this recipe. I tried it tonight using the longer cooking version and it turned out great! My husband loved it and so did I. The spiciness was right on and we served it with tortilla chips – it was delicious! Thank you again for another winning recipe!
Hi Nagi!
Very tasty! Thanks!
Holly
Amazing flavour Nagi. My only regret was that I didn’t make a double batch.
Best recipe site ever! Cooked so many and this chilli is top notch! ( uk follower )
Nagi. Your recipes are amazing! So now I come here for all my recipe needs! Our friends are so impressed!
So my question… if I need to double this for more servings, do I just double everything?
Thanks!
In this case yes Jessica, you double everything. There is a sliding scale at the top of the recipe that you can use to change the quantities. N x
Hi Nagi! Thank you for another cracking recipe! Can I ask your thoughts on using smoked paprika in the chilli spice blend? Would you recommend, or maybe half smoked/half sweet?
We love chilli in my house! Leftovers are eaten for brekkie the next day or mixed with rice and cooked in a jaffle with cheese – delish!
Great recipe! Did a double batch, cleared out my spices!
Loved this recipe. There’s only the two of us so loads left over to put in the freezer. Tonight we had it as a topper to roasted sweet potato with sour cream and cheese. Enough left for tacos and I’m definitely going to try that recipe with the cornbread topping. Love this site – my go to every single time!
Thanks Kath! N x
Thank you, Nagi, for all your wonderful recipes (they never fail). I plan to make this using the slow cooking method but am not sure about the quantity of liquid. The recipe says 1 1/2 cups for slow cooking but the notes (No 3) say 1/4 cup. Am I misinterpreting?
Hi Gail – Slow cook (Instruction 6) is for cooking on the stovetop and uses 1.5 cups, Slow cooker (Note 3) is for a slow cooker/crockpot and uses 1/4 cup because slow cooker machines lose less moisture than regular pans. Hope that helps! N x
Hi Nagi I’m using beef stock powder instead of the cubes but cooking this in the slow cooker. I’m also doubling the recipe…my brain is hurting trying to figure out the math! Help please?!
Hi Nagi! Looking forward to making this. Just wondering if it can be made in an instant pot / pressure cooker. Thanks!
Do you not think it would just be better to stick to the original receipe Nagi put together?
Hi Ollie – sure you can! Just use the slow cooker function on your IP and follow the directions as written in Note 3 below the recipe. Enjoy! N x
This is a freezer staple at my place. And awesome quick dinner on a week night, but when I have the time it’s amazing over a whole roast sweet potato.
I have yet to cook a recipe provided by Nagi and have it fail. They are ALWAYS successful and delicious. She’s my go to
I’ve tried and enjoyed so many of your recipes, Nagi, But this one is the best! It had us slurping every last bit off the plate. Served it with your cornbread – another winner! So little effort for both…..but such huge reward.. Thank you x
This is by far the best recipe for chilli that I have ever cooked. I have tried many. I think it is the herb and space mix that makes it. It’s really popular with friends and family. Thank you for sharing
So glad you enjoyed it! N x
Hi! I just wanted to let you know that this chilli con carne recipe is my favourite go to easy winter dish. I’m vegetarian , so I swap the beef for extra vegetables, but the mix of spices you suggest is delicious! I get compliments on it every single time. Thank you!
Thanks! N x
Hi Nagi,
I regularly use your site and have made many of your recipes you make it so easy to use.
I have just made your chilli and look forward to eat it.
Thank you from the u.k.
Thanks! Enjoy! N x