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.
Emily F says
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?
Lucinda Phillips says
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!
Fred says
Great recipe! Did a double batch, cleared out my spices!
Cath Butler says
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!
Nagi says
Thanks Kath! N x
Gail Williams says
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?
Nagi says
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
Heather says
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?!
Ollie says
Hi Nagi! Looking forward to making this. Just wondering if it can be made in an instant pot / pressure cooker. Thanks!
Nagi says
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
Eve Starry says
Do you not think it would just be better to stick to the original receipe Nagi put together?
Elizabeth Howarth says
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.
Roisin Logan says
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
Diana says
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
Gail says
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
Nagi says
So glad you enjoyed it! N x
Jane says
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!
Nagi says
Thanks! N x
Angela Lloyd says
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.
Nagi says
Thanks! Enjoy! N x
Elise says
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
Nagi says
The recipe as written calls for normal paprika but smoked would work too…the flavour will be slightly more smoky. Enjoy! N x
Sarah says
this was delicious! I substituted kidney beans for black beans and added a dash of liquid smoke
*chefs kiss*
Nagi says
Thanks! N x
Imelda says
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.
Nagi says
You are welcome! N x
Carol says
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.
Lisa says
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 😁
Malia says
So much flavor from the homemade chili spice mix! Used ground turkey instead of beef and it still tastes so delicious.
Ed says
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.
Justine says
Amazing I also added a cubed eggplant before the capsicum. Soo good