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
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
- 1 1/2 tsp cooking salt / kosher salt
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 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.
Crazy stormy rainy windy weather here in NSW (I’m on central coast) and all I could think of was “Nagi’s Chili Con Carne”! So I made up a big ol pot today which should feed us for a few meals over the next week or so, in various incarnations. It’s the perfect dish to turn into pasta sauce, lasagna, nachos, and more, after it does its job as chilli with corn chips, cheese, sour cream and coriander. I had to sub ground coriander for cumin, as (shock horror!) I found I had run out. But my spice drawer is so well stocked now I cook your recipes, I was able to adapt.
Thanks again Nagi, and hugs to you and the gorgeous Dozer. Kate xx
First time making chilli con carne – this did not disappoint. Initially I was worried about the amount of spice mix. I added half the mix to start with and then decided it did need the rest – so not too much at all. Using leftovers as a nacho topping.
I have been trawling the net for a good turkey chilli recipe and then i thought…Nagi will have the answer.
I got turkey sausages and turkey mince…turkey chilli dogs are my end game! Do you think this will work with your beef chilli recipe?
Yes 100% Stephanie – enjoy! N x
Delicious! I made a couple of alterations. I added 1/2 pound of Italian sweet sausage with the beef and cut the spices by about 1/3. I also substituted two 14oz cans of fire roasted tomatoes for the crushed tomatoes.
This will be my go-to recipe for Chili. Thanks Nagi.
You nailed it Yvonne!! I’m so happy you enjoyed it! N x
I’ve made this recipe several times and never fails to disappoint. I add some chocolate at the end to round things off. I have now made several of your recipes (Vietnamese caramelized pork) is now a “twice a month” dish in our household. Cheers Nagi. Keep up the good work.
I just want to say to all you Nagi fans out there, don’t limit yourself to what you use this spice blend for!
I’ve just made a veg-packed lentil and halloumi curry that I do regularly; but this time I used this chili blend instead of the garam masala etc. that I usually put in it, and it goes without saying that it’s delicious. 😋
Great ideas Jackie!!! N x
Hi Nagi
Question – when using the slow cooker are we only using 1/4 cup of water and not the
1 1/2 cups as mentioned in the instructions? Sorry a little confused. Thanks x
Hi Loz, yes that’s correct – as it’s not simmering in the slow cooker it won’t reduce and will be too watery if you use the full amount. N x
Hi Nagi,
Just as an additional question to that point – if we double the quantity in the recipe, does this mean we double the amount of water when using the slow cooker as well? I notice when using the slider, the quantities in the ingredients list changes accordingly, but not so when it comes to quantities in the recipe itself. Thanks.
Was delicious. The whole family loved it
This is my go to recipe for chilli con carne, the whole family loves it. Only tweak l do is using smoked paprika and normal paprika (equal amounts)
I accidently grabbed pork mince instead of beef and its simmering away as l type this. Tasting just as good as the beef version.
great recipe , mom always called it con carne Ive only known it by that name. no beans. where as chili on a dog was a more loose consistency and the beef was cooked in the sauce ,in Cal. early 70s a no bean version first beef burger was chared over coals then crumbled added to sauce served over a burger and bun open faced. called a chili size , served with side of diced yellow onion and grated cheddar ,,great Witt a cold beer , I prefer Witt beans and ancho chili powder and add all this recipes ingredients ,,great job Nagi , really good , Good EATING. Joseph
Nagi, you’ve done it again! Excellent and easy recipe. I live in the States so I bought a taco seasoning mix from Trader Joe’s (it has the exact ingredients that are in Navi’s recipe). I decided to simmer it over 2 hours and it was delicious! Thank you for yet another keeper!
Made this a couple of weeks ago.. Double batch and froze half.. So got to enjoy it again.. Whipping out the piemaker to use the rest!!
Absolutely delicious! Had it in soft tortilla boats topped with a dollop of yoghurt, cheese and avocado. Will certainly be making this again.
Yum, sounds perfect Anthony!! N x
Made tonight using the quick cook method. My partner and I absolutely loved it!
That’s greta to hear Adele!! N x
Hi Nagi
Could you use broad beans in this dish? Would be my first time making it
Thanks for sharing
Yes 100% Nees – canned broadens would work fine here. N x
Another great dish by you Nagi. I’m doing the two hour simmer and I have tasted it and it’s just out of this world. I love spiciness but my husband doesn’t do well with spice so I only added a half a teaspoon of Cayenne. This is definitely a recipe I will do many times in the future give Dozer a hug for me, sincerely Bonnie Markleeville California
My daughter “hates” Beans and chilli con carne – disgusting mum! Had to give it a try for the rest of the family and She has now requested this recipe so many times and even loves it with beans! Thanks so much, this recipe is on high rotation in our household now! Whether on rice, corn chips or in a toasted sandwich it’s a 10/10!!
Woah – that’s the BEST compliment Michelle!!! N x
Love this recipe. I reduced the cayenne pepper to 1/4 tsp (kids) and added a dash of Worcestershire. Yummo!
Made this and the Jambalaya this week. Winning!! This chilli con carne kicks the arse of Jamie Oliver’s version. Even when I forgot to add the cumin. So good. Both recipes will be on rotation in our house.
Thanks so much Kate ❤️
Can you double this for slow cooker?
You sure can Rachel! N x