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.
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!!!
Cherie says
Yummy, just made this for supper, it is Devine!!!
Paula says
Hey Nagi,
As with every single recipe of yours that I have ever tried, this is another winner. Hands down best chilli recipe I have ever made. Thank you!! Just a question for you though, we are trying to reduce our meat intake by sticking to vegetarian meals in the week with meat at the weekend. Have you tried this with a meat substitute? I know I could make it with lentils but just wondering about meat alternative mince. I have scoured the comments and can’t find an answer.
Once again thank you for yet another awesome dish. From a huge fan in the UK
Sharon Barwick says
Yum!!!
Carolyn says
I buy Hoyts spices here in Oz ! They have sweet and hot paprika? Which do I use?
Chris says
Delicious, but to be honest I’ve never had nothing but a great meal when using Nagi’s recipes. Just the type of food I love to cook, keeping it interesting and fun, healthy and fresh. Awesome site.
Chris says
Er….I meant ‘anything’ not ‘nothing’. I blame the Sauvignon we had with the chilli!
Jan says
Wow absolutely fabulous dish. Spot on with flavours now I’ve made it the first time I’ll tweak little more spice or less for my taste. I love the way you’ve set and your receipe and the your notes. I’ve cooked a few of your recipes now and your cooking is my sort of cooking 😊
Miranda says
Hey Nagi, I’m confused about the water for a slow cooker. Do you only add 1/4 cup and no more.? Recipe says 1 1/2 cups for slow cook but notes say only 1/4. Thanks!
SD says
Hi, Miranda. I made this recipe in a slow cooker with 1/4 cup of water and it turned out well (not too dry).
Connie says
Just have this recipe simmering on the stove, having cooked so many of your recipes I know this too will become a favorite….🇨🇦
Jay says
Wow! Has to be the best Chilli con Carne I’ve ever had! I was sceptical as had to buy the spices, but so worth it!!! Thanks Nagi!!
Annmarie Finney says
Cooked at the weekend, another perfect recipe Nagi! Thankyou so much for sharing, I never thought I’d be able to cook my favourite foods from scratch! So glad I’ve found you!! I have left comments on other recipes I’ve done, but only just realised I’ve forgot to use the star ratings…..sorry but if I could give more than 5 stars I would
Annmarie Finney says
Cooked at the weekend, another perfect recipe Nagi! Thankyou so much for sharing, I never thought I’d be able to cook my favourite foods from scratch! So glad I’ve found you!! I have left comments on other recipes I’ve done, but only just realised I’ve forgot to use the star ratings…..sorry but if I could give more than 5 stars I would 🙂
Nagi says
Thanks so much Annmarie, I’m so glad you’re loving all the recipes!! N x
mary says
This was amazing. I added a teaspoon and half of cocoa powder as per some other recipes but followed everything else. So so good. You are now my absolute favourite good blogger. I wish you more and more success.
Jennie says
A couple of squares of dark chocolate, or a scant teaspoon of unsweetened cocoa powder really enriches this dish and ramps the flavour to the next level
Alex Benson-Wilson says
What the pan you use for cooking? Is it cast iron
Never cooked with one before and am tempted to get one but they so expensive
Nagi says
Hi Alex, you can find out about my pans here 🙂 https://www.recipetineats.com/recipetin-eats-essential-kitchenware/ N x
Sarah says
this was delicious! I substituted kidney beans for black beans and added a dash of liquid smoke
*chefs kiss*
Marc says
Could I use the same recipe but substitute beef with ground chicken? And use chicken stock instead of beef stock?
Nagi says
Hi Marc, it’s not going to have the same flavour – it may need a little Worcestershire to beef it up a little. But yes, definitely doable! N x
SD says
Five day snap lockdown in Melbourne, so the slow cooker comes out! As a change from spaghetti bolognaise, my husband and I decided to try our hand at chilli. We doubled the ingredients (including the spices) and cooked it for 7 hours. Served it with rice, corn chips, sour cream, avocado and a squeeze of lime. A big hit with husband and son who both ate 2 bowls. The remainder is in the freezer for lockdown meals. Next time I would like to find a salad to complement it as well.
Ana Domenica says
Exquisitely delicious! Actually, ALL your recipes are fabulous! Thank you!
Bonnie says
This was so yummy. Highly recommend. Thank you!
Holly says
Absolutely delicious!!!! I will never buy a packet mix again, it was just SO GOOD AND SO EASY!!!! I got plenty of leftovers which I used for Tacos!!!! Hubby couldn’t get enough!!!!