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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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, my family and I love this recipe, so tasty! I usually cook this one slowly (for 6-8 hours) in my fast/slow cooker. But sometimes I am in need of a quicker and/or more hands-free cook – can this recipe be done in a pressure cooker (ie the fast setting of my fast/slow cooker)? And if so, how much water would I use? And what sort of pressure release should I select?
Thanks so much!
My go-to recipe for chili! Always get great compliments on it. It’s fantastic; we serve it with tortilla chips, pico de gallo, sour cream, grated cheese, and guac if it’s on hand.
I add a few drops of fish sauce for umami – it gives it a richer and more savoury flavour and personally double the cumin (love cumin)! 🙂
What brand of bouillon cubes do you use?
Hi Nagi!
Just made this and it tastes amazing even before putting it in the slow cooker. Your recipes are consistently satisfying and never fail! I also love how your ingredients are common pantry goods and never too obscure. Whenever I’m searching for a recipe, I search your website first. Thank you for sharing your cooking insights with us!
Very tasty recipe! Thoroughly enjoyed this chilli con carne! Thank you
Hi, I am going to try your chili recipe and wondered if it can be doubled or tripled for doing it the slow cooking method. Thanks
Hi Nagi 🙂 I have made this many times – it’s a family favourite! Just wondering how long you’d recommend to cook it in a pressure cooker. Thanks 😊
Hi Nagi
I make chilli often but coming from the UK I usually go onto UK websites, however they do tend to be a bit bland. I decided to make your chilli today and boy oh boy it was far from bland! My husband commented it is the best chilli I have made. it will now be a staple in my household. Thank you!
Always make that chilli, the family loves it and easy to make. Family fav for sure 🙏😊💯
Woo hoo!!! Enjoy that Nat!! N x
This was my first attempt at a chilli con carne, having a family who are not very adventurous, and don’t particularly like chilli 🙄
It was a huge hit, even with little miss nine!
I served with sides of home made corn tortilla crisps, tomato salsa, sour cream, grated cheese, cucumber salsa and guacamole (yes, my family really are scared of heat!).
Thank you Nagi. I don’t usually ‘fan-girl’ over anyone, but I am a solid fan of yours 😁
Hey Nagi
I’m batching for 6 weeks while my loved one is away in Queensland. You’re my salvation, my go-to inspiration for evening meals that deliver on taste, presentation, nutrition. I almost don’t care if the aforementioned loved one stays away longer (not true!!).
Oh you better watch out Stuart…does she read my website??/!! N x
The best chilli recipe ever. I cook this every week and is always amazing. I batch cook a big amount freeze and it reheats beautifully (better than first time!). I pressure cook it save on family time and works fabulously. X
The best chilli recipe ever. I cook this every week and is always amazing. I batch cook a big amount freeze and it reheats beautifully (better than first time!). I pressure cook it save on family time and works fabulously. X
Hi Nagy! Is it possible to sub the sugar for a square of dark chocolate? I read it was a Mexican secret ingredient! Thanks for all your amazing recipes!
I’m so sorry autocorrect! I meant to type Nagi! 😭
I have heard of putting chocolate in chilli Jenny but haven’t tried it myself – let me know how it turns out! N x
Hi Nagi. This recipe had been on my mind for eons. Beef not being in our regular diet, this was a weekend special at home and it was just fantastic. The sour cream, the cheese and salsa as toppings…my mouth is watering just typing about it. LOL! Thank you for all your wonderful recipes. I rarely go anywhere else for inspiration. Cheers.
Hi Nagi! Do y’all have Fritos Corn Chips down there? If you do, try putting Fritos in a bowl, pour the chilli on top of them, then add your toppings. Yummy!! We call it Frito Pie. This chilli is THE BEST!!! (and I’m from Texas 🤫) Can’t wait for your cookbook!! ❤️
Fritos are hard to find here but we do have corn chips!! I’ll try that! N x
While travelling down the east coast somewhere near Kiama quite a few years ago, I had lunch at a small Cafe. It was chilli con carne in a crepe with sweet chilli sauce drizzled over it. It was hands down the best combination I have ever tasted!!! I have made it a few times over the years but not for a while. I have your recipe bubbling away on the stove now, and will get onto the crepes shortly. Thanks for the recipe 😁
That sounds like an interesting dish Judy! Enjoy!! N x
Hi Nagi, if I wanted to finish off in the oven after step 4 for 1.5 hours in a covered casserole dish, would I add the 1.5 cups water and would I have to check and stir it?
Yes Cathy I would follow the instructions for Slow Cook – you can check it and stir once or twice – it might take a bit longer than 1.5 hours in the oven but it will be good! N x
Thank you Nagi, I ended up making it the fast way because of my poor time management and needing to get dinner sorted, it was really delicious so now I am looking forward to trying the intended slow oven cook method.
Hi Nagi – a question on the chilli recipe, want to do in the slow cooker but was confused by the instructions on water. Do I use 1/4 cup after browning and then 1 1/2 cups in the slow cooker as the recipe says? Thanks!
You only use 1/4 cup total in the slow cooker Natalie. It evaporates a lot less in there! N x
Hey Nagi. Love this recipe, can’t tell you how many times I’ve made it already and it’s always a hit! Just wondering if there is anything I can sub for capsicum? Can’t get any at the moment but craving this. Have some jarred roasted ones but worried they’d be too vinegary. Is it better to just leave out in your opinion? Thanks
Just leave them out Mandy if you can’t get them! N x