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 , 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.
Tom says
Finally one chili recipe that rocks! I am very good at cooking and am used to great tastes, so if I love it as much as I do, it’s worth eating 🙂 I replaced beef stock with wild stock and used excellent Italian crunched tomatos. I like it spicy and put in one tbsp dried chili peppers crunched and almost one tbsp cayenne pepper. Still eating while writing this :))) Thanks for sharing Nagy!!
Nagi says
I’m so pleased you enjoyed this Tom, thanks for letting me know! N x ❤️
Janet Mills says
Hi Nagi. I’ve made this chilli tonight and my husband and I were really impressed. The addition of the smoked paprika is wonderful, that makes it taste different from all the other chillies I have made. The best thing of all is that we have enough left for another meal next week (and some for a lunch for me with a jacket potato) I’ll definitely be making this one again
Nagi says
Thanks for the great review Janet! I’m SO pleased to hear you and your husband enjoyed it! N xx
Kristine Lynch says
Had this tonight Nagi and all I can say is yum yum yum. Will now be a favourite in our house. Simmered it for over a hour and so worth it for all the delicious flavours 😊 10 out of 10
Nagi says
I’m so pleased you enjoyed it Kristine! Thank you for letting me know – N xx
Shaun Edmonds says
Perfect Chilli Con Carne, just as we make it here in the UK. Its always served with plain boiled white rice, although I usually have a plate of nacho chips and/or a few tortilla wraps nearby! I use a mix of chilli powders, Indian Kashmiri for the colour and a locally made Naga Bhut Jolokia for the heat, as you say, it should be hot!
P.S. I love the enamel tin bowls you used for the pictures, they suit the idea of chilli perfectly.
Nagi says
Oooh! I’m so pleased to hear you approve of this recipe Shaun, must say, the Brits know Chilli better than Aussies 🙂 Those tin bowls are Falcon, they’re a UK brand!
Shaun Edmonds says
Great thanks, I just ordered a load of bowls and pie dishes from them!
Jessica gGossett says
I’m a huge fan of chili but my husband not so much. I made this last night for dinner and he loved it! My daughter even liked it! So delicious!!
Nagi says
Woo hoo! So glad you and your family enjoyed it Jessica, thanks for letting me know! N x
Henry Alvarenga says
HI Nagi my name is henry I realy like the recipe for chile con carne this my 2 time I cook ,my lady like .thank you.
Nagi says
It’s so wonderful to hear you enjoyed it Henry, thank you for letting me know!! N x
Jamieanne says
Hi Nagi, I’ve been busy today (well, only a tiny part of the day, actually!) making another of your recipes – chilli con carne! The rainy weather made me want something warm and spicy and this was perfect. So easy to make and full of flavor! I added some of my favorite hot sauce – sriracha! – and served it with rice and coriander. We loved it! Thank you for another amazing recipe! 🙂 🙂
Nagi says
Isn’t CCC the ultimate comfort food?? Thanks so much for trying my recipe and I’m so glad you enjoyed it!!! What else did you cook up over the weekend?? 🙂 Something SWEET??
Sarah says
Ooh, this looks so good! Would be so good for a winter’s dinner!
Nagi says
YESSS!!!
Muna Kenny says
My husband thinks that he makes the best Chili Con Carne, I feel like making yours and bragging about it 🙂 … Love every click, and the food styling is on point as always 🙂
Nagi says
Ooooh!!! Have you shared his recipe? I am always interested to read others!!
Kathleen | Hapa Nom Nom says
I think everyone needs a great chili recipe! It’s one of those versitle dishes that you have to have in the summer (hello, chili cook-offs), and they’re warm and comforting in the winter – best all-year dish! Personally, I think you’ve gotta have beans and tomato sauce in chili, but then again, I’m not a Texan 😉 Fabulous dish, Nagi! And great historical info – love that nerdy food stuff.
Nagi says
Chili COOK OFF!!! I love that idea, I wonder if we can organise a cyber-one somehow?? N x
Jem @ Lost in Utensils says
I love chilli con carne. Such a favourite and always freezes well.
Nagi says
EXACTLY! 🙂 And seriously, I have a big batch in the freezer right now! N x
Anne says
You just made the bar higher on chili. It looks AMAZING.
Nagi says
You’re so sweet Anne, thank you! N x
Marissa says
Nah, looks like chili to me. And who would serve Bolognese over rice? 😉
It’s HOT here right now and, as you know, I wait for the hottest days to cook soup and chili so your timing is perfect. 🙂
Off to check out the shredded beef version too, because YUM!
Nagi says
Stinking hot it may be, but I bet you are keeping your cool, poised as ever Marissa! N x
Ada says
Hey Nagi,
This chilli looks delicious and a perfect winter warmer while Sydney plunges to a deep freeze yesterday…. I had frost all over my front lawn in the morning @-@ !! On this week’s shopping list, I have bought some lentils, northern beans and split peas as well as smoked ham hock. Hint Hint… do you have a recipe for turning these beautiful ingredients into something heart warming aka soup ?
I LOVE Dozer’s GIANT Leap off the water !! That was a fantastic shot of him in full action glory!
I am seriously thinking of getting an all in one pressure cooker which can do meat off the bone cooking and make the most delicious soups, poached chicken in an hour and say goodbye to labour intensive cooking for ALL our winter favourites !
Nagi says
OMG you are reading my mind Ada! I was just thinking about making a pea and ham soup!!! Do you have a slow cooker? It is so perfect for slow cooking! I have the Breville Fast/Slow Cooker. Brilliant – pressure cooker and slow cooker in one, plus a saute setting so you can brown the meat etc in it rather than transferring from the stove into the slow cooker!
Ada says
LOL…. I have been secretly sending you mind messages to make Pea and Ham soup all week long ! 🙂 🙂 I don’t have any fancy cooker and I now really need an all-in-one electric slow / pressure cooker after seeing a demo recently. I love the time and energy saving benefits & not to mention the delicious meals I can make like creamy Chinese Congee without the constant stirring and watchful eye required !! I want to make melt in your mouth Osso Bucco and chicken soup using a whole chicken this winter… thanks to your recommendation, I have narrowed down two all-in-one cookers to choose from – the Philips or your Breville. axx
Nagi says
Oooh, Osso Bucco has been on my list of “must make” all winter! I’ve just made so many stews and things, I’m not sure I have ROOM to do Osso Bucco too! I use this recipe for Pea and Ham soup because I like that it comes out a fresh green colour rather than olive green 🙂 http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2010/7/pea-and-ham-soup/
Nikki says
Dear Nagi,
your recipe looks almost exactly like the way I make it… but where is the red wine!!? Uiiii, seriuosly can`t have Chili Con Carne without red wine ;-). Also… there is always some discussion about corn – should it go in or not. I personally put corn cobs on the bbq in foil and with some chilli butter, then I add the kernels half an hour before the Cilli Con Carne is ready and we do ours in the slow cooker too. I usually add fresh parsley too 🙂
Great job again, I have become a big fan of your website! You recipes are always spot on without being too complicated – thanks from NSW 🙂
Nagi says
Woah! I haven’t heard about the corn debate before!!!! Red wine would certainly add beautiful depth of flavour to the broth! Something I almost always add to my bolognese and other rich red tomato sauces! PS You’re in NSW too? I’m in the northern beaches, where are you?? N x
Eha says
Oh dear!! I don’t make chilli con carne all that often but when I do I really and truly have to come in on Nagi’s side 🙂 ! From the spelling of the dish to all its ingredients . . . this I how I have always eaten it, this is how I like it, beans included and this is how I’ll keep on making it: amen!!! Definitely on rice: brown in my case . . . Vive la cuisine australienne!!!! [Yes, Dozer, very good height!!!!!]
Nagi says
Oooh! I’m glad to hear this is how you serve this Eha! Isn’t it interesting reading all the different ways it’s served? N x
Barb Finch says
Thanks for this recipe, Nagi – I love chili!! It’s fun to read how everyone makes their own versions.
I always add a small can of chipotle peppers in adobe sauce (chopped) to mine as it gives a great depth of flavor. Sometime I even add grated carrot and shredded kale for extra fiber! You don’t taste them with all the seasonings and heat. Not a big fan of kidney beans, so I use black or white beans. I usually serve it with grated cheddar, sour cream, chopped avocado, and crumbled tortilla chips (or cornbread).
ann says
Oh you wicked woman, putting thoughts like that into my head, what do you call a ‘small’ tin? I have a 7oz/200g tin just waiting to be used.
Barb Finch says
Ann, you’re cute! 😀 That 7oz/200g can is just fine – same size I use!! MMM-MMM-MMM
ann says
Thank you Barb!!
Nagi says
Now THAT would be a ripper. I am getting itchy feet to share the most epic of all epic chilis and if I do, chipotles in adobo would definitely go into it!!!!
Barb Finch says
Please do share your epic recipe, Nagi!!!
Nagi says
OK I will! I’ll wait a few months until is cooler in your part of the world 😉 N x PS Prod me if you don’t see it!!!
Barb Finch says
Will do !~!~!~!
Oddree says
Look at that beautiful beast, Dozer! He always has the best jumping photos…that cutie is living his best life! Oops – didn’t even comment on how yummy your chili con carne looks – Dozer just get me every.single.time.
Nagi says
He gets me too Oddree!! Sometimes during a shoot I take more photos of HIM than the food! Te he he! N x
Kristine says
Thanks Nagi, I certainly will be trying this as I love Chilli Con Carne 🙂 also great shot of Dozer ?
Nagi says
Like a shark attack, no? 😉 N x
ann says
Dozer looks like the monster arising from the deep, such an athletic young chap.
I have made many chilli’s and this one will be on the menu for next week, love the stuff.
Another excuse to drag out my best friend the slow cooker.
Thank you.
Nagi says
I was thinking it was more like a scene out of JAWS…..??? N x
ann says
Oh no! Sharks are nasty looking creatures, Dozer is boooootifoooool.
Nagi says
BA HA HA!!! But honestly, he reminds me of a scene out of jaws when he leaps up like this!!!!
ann says
Ok, I made the chilli con carne AND I added chipotle in adobo sauce as recommended by Barb Finch. I had to call out the fire brigade! Nagi, the last thing I would want to do is lower the tone of your blog BUT I am here to tell you that this chilli would rip the crutch out of your nightie!
“Heaven, I’m in heaven and my heart beats so that I can hardly breathe”……..sorry, I’m not the best singer.
Nagi says
OMG YUM YUM!!!! Chipotle in Adobos definitely takes Chili to the next level!!! I should add it in the notes actually 🙂 That’s one of the things I add to make my “special” version! 🙂 N x