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.
Hilary says
This is my favourite chilli recipe. It has so much flavour and everyone in the family loves it, even my spice-averse son!
Lorraine says
I’ve lost count of the number of times I’ve made this delicious chilli! Like another commenter, I too add a second can of red kidney beans and they really help extend the meal as well as making my budget go further. As I live alone, I also freeze most of this in individual portions and simply get one out when I crave a taste of Mexico and microwave it so that it’s ready in a flash. I serve it in a bowl topped first with cheese (so that it melts😋), then chopped tomato, avocado, and sour cream. For something special I like to add a generous squeeze of sweet chilli sauce!
Lynda Wilson says
An enduring family favourite! My son will soon be home on a uni break so I asked him which restaurant he wanted to go to belatedly celebrate his birthday. “No Mum, What I really miss is home cooking and the first thing I want is Chilli Con Carne.”
I have cooked this (always slow method) many times. I add eggplant and corn to get more meals for the meat content and then freeze. It is the perfect meal to reheat when camping, or any time really.
Many of my friends are RTE fans and you have exponentially improved the variety and quality of our cooking. Thank you!
Hugs to you and Dozer!!
Rob says
Yet another absolute winner that has made yet another of my old recipes obsolete. sauteed it and then slow cooked for 2 hours in the instant pot. Followed the recipe to the letter but added an additional tin of kidney beans to bulk it out. Only used 1/2 tspn of cayenne because I was serving chilli wusses. So good! Adults loved it and fussy eating children have demanded to have it added into regular rotation. I’ll be doubling it next time.
Thanks for another winner Nagi, best to Dozer for a speedy recovery!
Anne says
The best meal to batch cook and freeze. especially good when made in the slow cooker. Tonight’s dinner, I got it out of the freezer, piled it into a field mushroom and baked it. Delicious!
Basia Ciechanowski says
Forgot the stars. Too busy drooling about our upcoming dinner!
Basia Ciechanowski says
I forgot I had made this and how scrumptious it was until my daughter asked me last night to make it again as there is none left in the freezer. She has eaten it all!. In the slow cooker now. Can’t wait. We had it with baked potatoes, sour cream, grated cheese and Pico de Gallo which included Avocados. Really is an amazing meal. Thanks Nagi!
Ian Davies says
Made up a pot of the spice mix and added 2 tbls to the meat plus a splash of buffalo sauce. Absolutely amazing chilli, thanks for the recipe
Alicia says
Another hit in this household! Nice comforting recipe, thanks Nagi!
Mari says
Stupendous chilli con carne recipe! A perfect as is comforting meal on a particularly frigid winter’s day. Thank you again and again Nagi 🙂
Lorna Quigley says
Most amazing Chilli I’ve ever made 😋 got it spot on
Jenny Eaton says
I am a huge Nagi fan. When I talk about “she says” no one ever asks who I mean..they know the answer is Nagi of course!! One slight alteration I make to this recipe is a shot of good espresso as it really intensifies the flavours even more..
Steven says
Very nice chilli, I changed it slightly and left out the onion and garlic powders but it still tasted great… also I love your goan fish curry, sooo damn good
Jen says
This is the second recipe I’ve made of yours in as many weeks, and the second one where my husband had two helpings! I made it in the crockpot – doesn’t get easier than that. I appreciate that we’ll have dinner for two nights (even with hubby having seconds) but won’t end up with a freezer full of leftovers. I’m off to check out more of your recipes! Thanks for another winner!
Jacinta says
I felt like chili con carne and didn’t hesitate to google you and yep, fabulous. So easy, l did the quick version and it was so tasty and full of flavour, l made the pico de gallo to go with it also, very nice and finished off with rice, corn chips and sour cream
Jen says
Delicious. Very easy. A crowd pleaser.
Stephanie Flood says
I’ve made this recipe using turkey mince and it’s so good. Add dark choc for some extra richness. Didn’t have sour cream but had a little philli left over so mixed chopped jalapeño through it as a topping. Amazing burritos too.
Laura says
I’ve made this recipe one too many times because it’s literally to die for. Having it for dinner tonight 😋
Dani says
Laura you took the words out of my mouth!!! Well fingers 😂 I too am having it for dinner… again… hehe, great minds think alike 😉
Simona says
Thank you for the recipe, it was the best chilli I ever made.
Robyn says
5 star recipe. Only had a sprinkling of cayenne pepper so added 3 teaspoons Kashmiri chili powder. Perfect. My daughter is a chef and we both rely on your recipes. So reliable. Thank you Nagi.