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,
Never made chili before because I don’t like beans, only mashed up. But to my surprise I really liked this dish and I will make it again!
Regards and a paw for Dozer
Excellent recipe. I made this last night and it was fabulous. I added some chili chipotle sauce to get a smokey flavour and a few black beans, just because I like more beans in my chilli. Highly recommended, 5 stars!
Made last night for dinner- delicious and sooo happy to have left overs. Strong tomato base, and admittedly I am generous with tomato paste, so maybe next time just 1-2 tbs. Cayenne not my favourite so reduced to 1 tsp and added a tsp of chilli powder and a tsp of chipotle powder – lovely humming heat. Served with corn coriander and lime salsa, sour cream and cheese. The big question today – who gets the leftovers to make nachos?
This is a staple in our house now. It’s so good and feel like a bit healthier than buying ready made chilli spice packet. I cook mine in a wok so the beef browns lovely and quicker. I usually double this recipe because it freezes so well.
I forgot to leave a rating with my review! 5 STARS
I used this as my base recipe. I added several dried chillies that I rehydrated, as I like it hot, and Kashmiri chilli powder. I changed the Kidney beans to pinto beans. End result was an amazing chilli beef dish. I now have my freezer full of something I love to eat. Thanks.
Made this again today. Put it in the slow cooker and upped to 1.5 kg mince. Pork and beef as that is what we had. NEVER used any other recipe. Please try it with Popadoms. Flavour is neutral. Add Cheese & Sour Cream to serve. Thank u Nagi for your tireless efforts to develop awesome food.
Tried this several times. The only chili con carne recipe I follow. Loved the recipe because it’s simple yet the dish turns out very delicious every single time. Used ground meat of less than 500g, and put sour cream and cheese on top. Big yes for me and my partner. Thanks Nagi & RTE team! x
Best chili I’ve ever made. I added some chili powder because I’m Canadian, and chili wouldn’t be chili without it-lol! Next time I’ll cook everything a little longer to thicken or put in the slow cooker.
Made it to recipe, found it too tomatoey,
This time I left out the tomato puree exchanged the paprika for smoked paprika and used pork butt/shoulder and cooked it for 90 minutes with the lid off for the last 30 mins. Dynamite, Thanks Nagi x
I made the Chilli con Carne yesterday. It was amazing and super easy to make. Tha k you for the tips. Hugs to Dozer
Fantastic Chilli Nagi.
It hasnt even finished reducing and it tastes amazing.
Couple of tweaks
Kidney beans in chilli sauce
Fresh oregano as had no dried.
Will also add a little cocoa powder at the end.
Cant wait
G’day Nagi how are you? How is Dozer?
I’m visiting my cousin in Londonderry NSW next week and I want to make your chilli con carne. However, I’d like to use chuck steak rather than mince. Will that still be okay with your spice mix and using it in the slow cooker?
Made this for the first time and it was a hit all around! Had 1kg of beef so put that all in — kept all the measurements as is except less cayenne (1tsp) so it’s not so spicy. Tastes so amazing! Especially with tortilla chips! Thank you Nagi, another one to add to my dinner rotation. x
Question: if using beef stock (skipping the stock cubes) and slow cooker do you still just use 1/4 cup, or do you follow the instructions re skipping the cubes and use 2 cups?
Best chilli con carne and so simple to cook. It’s our favourite midweek meal.
I think this recipe is the best one among the recipes I’ve tried. I’m really happy with this recipe.
I used a slow cooker and used doubled amount of peppers. Also only added 1 cayenne pepper because of kids but hot enough for me.
Thanks for the recipe.
Forgot to rate early – definitely 5 stars!
Thank you for all your recipes, Nagi! I use your recipes allll the time and this Chilli recipe gets wolfed down every single time! I’ve already got your Dinner book and I’m really looking forward to Tonight! Lots of love from the UK!
I will never use Taco seasoning again! This was so easy and so much better than the cheats way using store bought seasoning. As usual Recipe Tin Eats for the win. Thank you Nagi.
Made this a week or so ago and finished the last of it tonight. Unambiguous and easy, it had a great balance and really the best recipe for CCC I’ve tried. I didn’t have any capsicum, but didn’t miss it.
Made this tonight and really enjoyed it. Used a green capsicum as had no red, used chilli powder instead of cayenne as I don’t like too spicy and left out the beans as I can’t stomach them Great taste, thanks Nagi.