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.
Hi Nagi I just put this is the slow cooker but am confused about the instructions for the water. In one palce it says 1.5 cups for slow cooker and in the slow cooker notes it says 1/4 cup??
I think Nagi meant ‘1 1/2 cups for Slow Cook’ (meaning slow cooking on the stove).
Note 3 – in the Slow CookER you need 1/4 cup. Hope that’s right.
I am on the same boat. I think slow cook with 1 1/2cup water is still stove top but slowly cooked, and 1/4cup water is the slow cooker.
I messed it up, am using slow cooker but used 1 1/2cup water 🥹 might have to tip it back to the pot and just have it on stove top on slow cook (lowest setting on stove).
I have just misread and done the same! Will use slow cooker for the 6 hours and then see if it needs to be reduced on the stove after. Annoying!!!
I had to read it a few times. If you’re doing the slow cooked method on the stove top for 1.5-2 hours then you add 1.5cups water. If you’re doing it in the slow cooker on low for 6 hours then it’s 1/4 cup water. Hope this helps.
So delicious! So easy to follow . We had with warmed up corn chips and flat bread. Our sides cheese and sour cream + coriander. Also grated carrots and a mix of red onion , capsicum and cucumber & some diced tomatoes ❤️
sounds wonderful just made it for dinner.
Delicious! Family favourite!!
Great recipe, this has replaced the chilli recipe I have been using for 20 years. I use jars of roast capsicum instead of fresh, and usually have black beans instead of red.
Who knew that the best chilli recipe would have no chilli in it?
Went the chilli spice mix route (increased cayenne to 4 tsp) ’cause some like it hot!
It’s simmering on the stove as I write. The taste test is a definite pass.
Thanks for a great recipe!
Made this for our card night, it was to die for. No bought Chilli powder for me from now on, this is the best. Thank you Nagi
I always love your recipes….too many of the staple dishes out there are a tad bland in taste….but you are never shy of loading the herbs and spices to bring in a rich result….and after a slow cook….transfers many an ordinary version into something quite extraordinary. I also like your no-nonsense approach, Your Chilli was divine and full of flavour…..thank you!!!
Yummy, the whole family enjoyed this one. Served with rice and corn chips it was fantastic.
This recipe was not only easy to make but delicious! Can always count on you, Nagi!
I’m confused, someone please help! In the recipe it says 1 & 1/2 cups water for Slow Cook but in the notes it says 1/4 cup water for slow cook?
Another great recipe! I sub the sugar for dark chocolate because I read that it provides more depth of flavour and compliments the pepper. Not sure that’s true but it was delicious.
I did this in the slow cooker and it is by far the best way of doing chilli (or bolognaise!). The mince was so tender, and the balance of the spices / depth of flavour is fabulous. So glad I found your recipe.
This was so tasty,thanks for another delicious recipe Nagi.
Another great recipe! I sub the sugar for dark chocolate because I read that it provides more depth of flavour and compliments the pepper. Not sure that’s true but it was delicious.
Thanks Nagi.
My man isn’t fond of mince unless it’s rissoles or meatballs.but cleaned his plate and asked was there enough left for dinner tomorrow. So delicious,thanks for another great recipe Nagi.
Great recipe, but rather than use 1 1/2 tsp of sugar, I use only 1/2 tsp of sugar & add 1 grated carrot and 25-30g of dark chocolate (about 4 squares). The chocolate rounds the flavour and as you would know, dark chocolate is used in a lot of Mexican cooking.
Love this chilli 👍 thanks Nagi
Love the depth of flavour in this chilli. Although it was too hot for me, even though I cut back on the cayenne. Just added sour cream as a side dish to cool it a little. Yum.
Nagi, I love your recipes and they never fail but I am puzzled with this one. Should the quantities on this for a 5 – 6 serving really be 500g beef to 1 x 14oz tin of kidney beans yet ‘2’ x 14oz tin of chopped tomatoes ??? – surely it should be just one tin of tomatoes? Please confirm. Also, if I 2x or 4x all the other ingredients, do I do the same ratio on each teaspoon of spice for the mix Thank you Xxx
Hi Nagi, I want to prepare this but I don’t eat beef, can this be done with ground turkey or chicken? Thanks
I often do this with ground Turkey and it’s excellent
Silvia, try cooking the recipe exactly as Nagi says but not adding the meat.
Cook the wet ingredients for about 30-40 minutes to develop the flavour and reduce and then add finely crumbled firm tofu to the sauce and simmer for 5-10 minutes. Use Massel stock cubes. You’ll be surprised at well this works.
I use this method to make a vegetarian Thai Laab as well.