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.
Ben says
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!
Kate says
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.
Nagi says
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
Gem says
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.
Holly says
Can this recipe be frozen for meal prep?
Richelle says
Made this tonight and everyone loved it including teenagers. Half had it on rice and half as nacho topping. Perfect! ❤️
Helena says
Absolutely loved! Great recipe, fantastic instructions & fabulous result! Thank you <3
Dawn Beasley says
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.
Petrina says
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
Nagi says
You’re so welcome Petrina, I’m so happy you loved it! N x
Mariam says
If I double this recipe, will the cook time be the same? I’m planning to make it in a slow cooker.
Sabine says
Such a great recipe! And so easy to make. My family loved it. Thank you so much for sharing.
Caitlin says
Thanks Nagi for another delicious recipe! Added cocoa power for some extra richness. Beautiful for a cold and rainy night!
Nagi says
Genius Caitlin – I’ll have to try that! N x
Siobhán says
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
Nagi says
Hi Siobhan, if you click the servings you can scale the recipe up. Yes you definitely need all those spices 🙂 N x
Erin Reilly says
This is my go-to recipe for Chilli – currently it’s on in the slow cooker and have used Roo mince (instead of beef) and lentils (instead of kidney beans – using whats in the pantry!).
The spice mix is a 10 – i always now have some already mixed up to go – quite often used to season chicken breast chicken to give them a “kick”.
Thanks as always Nagi 🙂
Souzan says
I made this twice now, it ‘s so nice and have it like burritos wrap with rice. My family do not like too much tomato so I omitted the tomato paste, but it still taste rich with tomato, and I add chopped coriander at the end and a squeeze of half lime it gives it a beautiful tangy taste, really nice.
Divya says
Hi Nagi,
Can I replace beef with chicken and follow the exact recipe?
Nagi says
Hi Divya, I find chicken just doesn’t have the rich flavour that beef does, and although it will taste great it may lack that oomf that beef brings. N x
Divya says
Hi Nagi,
I tried this recipe with chicken and it was so so so yumm! Thanks for sharing this recipe.
– Divya
Lizzy says
I cooked this on a chilly day this weekend. After two hours it was just delicious. As I’m trying to keep the carbs low I had it topped with cheese, sour cream and corianda. Just delicious. The whole family is now enamoured with this recipe!
Jen MK says
Hi Nagi, do you have any instructions on doing this in the instant pot? Possibly the pressure cook setting? With frozen mince? We’ve done it heaps in the slow cooker and it’s amazing. Thank you!
Jess says
Hi Jen, just curious if you got it to work in the instantpot as I have just purchased one??
Alana says
Made this tonight and it was fabulous! I used smoked paprika as it’s all I had, and also added a few tablespoons of chipotle in adobo for a smoky spice kick. Absolutely brilliant recipe, as always – thank you!
Reagan says
Amazing
Vicki Gold says
Hi Nagi,
I am from New Zealand and have been using your recipes for a long about a year now.
I’ve just put together your chilli con carne recipe and it is bubbling away on the cook top as we speak. It is tasting amazing and I was just wondering why you include sugar in the recipe?
Cheers
Vicki
Nagi says
Hi Vicki, I put sugar in as our tinned tomatoes are notoriously sour here – it helps to balance the acidity. N x
Rachelle says
Absolutely delicious! Made this for dinner In a nacho bowl with some nacho chips, corn, tomatoes, rice and sour cream. It was so good my partner had 4 large bowls!!!