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.
Made this tonight and it was fantastic. Growing up we used to put it on pita bread with cheese on top and bake in the oven for mini 🍕🌶
YUM! I MUST try this! N x
Hi Nagi and Dozer! I made this chili today and it was very tasty but not quite hot enough for us. I put in 2 tsp cayenne but I don’t think adding more cayenne would be good…I thought of adding some Chili powder… what do you think? How much to add? Thanks
Hi Jenn, it could just be the brand of cayenne that you have is slightly milder. You could add chilli powder for a kick, start with 1/2 teaspoon and adjust to taste 🙂 N x
hi again ya could add a jalapeño or a Serrano chili diced also or a poblano plus a jalapeño. I also sometimes add a Ancho rehydrated and the warm water it soaked in .
Thanks! I will try that next time. Love your recipes
Nagi,
This is going to sound like a strange question… but did this recipe use to include 4 tablespoons of cream mixed into the ground beef and marinated for 4 hours before cooking? The copy I have on my recipe software includes that, but now I don’t see it on this copy of the recipe.
Or maybe I’m use getting old and confused 🤷♂️
Thank you,
Janet
Hi Janet – no cream here sorry! N x
Best chili con carne ever! It taste even better than Maggie one. Thanks for sharing this recipe. I just put more onions & garlics on it and it’s perfect!
Hi Nagi, I’ve been slowly making my way through your recipes during iso. I absolutely loved the Chilli Con Carne I made a double batch and froze it!
Hi Nagi, Could this also be done in a pressure cooker? 🤞 Love ALL your amazing creations! 👏👏👏cheers
Hi Julia, you could – but you’d be transferring it at step 5 and it would really mean you’re just dirtying another appliance to save yourself maybe 10 minutes in cook time! N x
Hiya. I’ve just made this in an Instant Pot. I fried it in the Instant Pot and when finished with the saute, I added the final ingredients and then simply put it on to pressure cook for 5 minutes…. I’ll be finding out how it turned out soon 🙂
And I’ve been informed by my family that this is their new favourite chilli, so well done. It kicked out the one I’d been “developing” over years in one easy recipe. I’d never have thought to put two tins of tomatoes nor so much cumin in, but they liked the flavour and the liquidity (I did it like a slow cooker amount of water as pressure cookers need the liquid).
I also used extra onion and garlic at the frying stage (double) as I don’t have onion or garlic powder.
Anyway, thanks. The family loved it.
Hi Nagi, I will never use sachets again after using your recipe. So much more flavour! I used smoked paprika the first time, and found it a little overpowering. I am using standard paprika today, and will be interested to taste the difference. As you don’t specify smoked, do I assume you use normal, sweet paprika? You have become my one-stop shop for recipes. Never had a failure! Many thanks!
Hi Sam, I usually use normal paprika but smoked adds a nice edge here too. N x
Best Chili I’ve ever had hands down! Thanks from Toronto Canada!
Wahoo, what a great compliment, thanks so much Sarah! N x
I’ve made this 3 time. Third time ( a double batch), I won second place at our American Legion Chili cook-off contest! Only recipe change was to use slightly less cumin.
Have made this for tonight and already smelling delicious. Perfect meal for cool winter night is bris
Hello! Could you cook this on high in the slow cooker? How long would you need?
What type of paprika Aussie Hot??
Hi Carolyn, any type would work here – I generally use sweet or smoked. N x
My new favorite chili!!! Love this recipe.
Im about to make this for the second time this week! Highly addictive!
Oh my Godness!! This is heaven! And for the first time try to make your cornbread…. The combination is just left me speechless ( ’cause I’m busy to enjoy it!) Thank you!
Hi Nagi, this is the BEST chilli con carne recipe I have ever made! It was so perfectly tasty. Just one question, 5 teaspoons of cumin seemed a bit too much for me so I only put in 2. I’ve added too much cumin before and it completely overwhelmed the chilli. Could it be the type of cumin I am using i.e. are some just much stronger than others?
Hi Christine, I find that this is the perfect amount for me and really makes the dish, but you can definitely hold back on it if you prefer! N x
I made this last night for the first time for hubby and me. The spice levels were perfect for me, but hubby needed to kick up the heat a notch. I followed the recipe to a T, served it with corn chips, sour cream, avocado and tons of fresh coriander – AMAZING. Thank you!
Hi! What adjustments would i need to make if doubling the recipe?
Hi Jason – you can adjust the number of servings in the recipe and all the ingredients will adjust for you 🙂 N x
Thank you for this recipe! It’s absolutely delicious! This is now a family favorite😊
All of your recipes are amazing. This was so delicious and super comforting. Thank you for making cooking easy for me xx
I cooked this recipe using pork mince. It was absolutely delicious! I had some leftovers and turned it into a lasagna. It was also yummy. Thanks Nagi I love using your amazing recipes.
Sounds perfect Leonie! N x