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
- Salt and pepper
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
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 and pepper 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.
Delicious. Very easy. A crowd pleaser.
I’ve made this recipe using turkey mince and it’s so good. Add dark choc for some extra richness. Didn’t have sour cream but had a little philli left over so mixed chopped jalapeño through it as a topping. Amazing burritos too.
I’ve made this recipe one too many times because it’s literally to die for. Having it for dinner tonight 😋
Laura you took the words out of my mouth!!! Well fingers 😂 I too am having it for dinner… again… hehe, great minds think alike 😉
Glad I did the slow cooker method, it turned out great. I was hoping for lots of leftovers but everyone ate so much there were hardly any! A couple of us have a very low tolerance for spice so I only put 1/2 tsp of cayenne in and it was just the right amount of spicy for us. Definitely added to the regular dinner rotation for flavour and how quick and easy it was. I feel like my menu planning will be nothing but Nagi’s recipes soon!
All the recipes I have tried are excellent..
I sadly never got my mom’s chili recipe in full from her before she passed, so I’m always trying new chili recipes to get the base right. Yours is the closest I have found so far. It’s wonderful to have a taste of my childhood. Thank you!
P.S. Mom’s ‘secret ingredients’ were a dash of cinnamon and Rotel tomatoes and green chilies – give them a try. 🙂
Hi Nagi! Our family loves all your recipes! This one is great too.
Just wondering if step 4 is a misprint? The water ratios for quick cook v slow cook is different to your other notes later in the recipe.
Hi Hannah in regards to your question about water quantities the quick and slow cook are both on the hot plates
1/4 cup water is for if you make it in a slow cooker (instant pot) for 6 hours
Yes had to reread it myself at first
Love Nagi recipes
This ratios in step 4 are for quick cook 20 to 40 mins or slow cook up to 2 hours both over a stove. In the note it’s for a “slow cooker” over 6-8 hours. It’s slightly different terminology.
Used black beans instead of kidney beans. Fried up 12 red chillies before step 1, amazing. Good heat, not too spicy. Great recipe
Forgot to rate the recipe! !!
Love this recipe, Nagi. It is fabulous! I made a double batch so I’d have some handy in the freezer. I plan to make your corn muffins to go with it. Needless to say, it smells mighty yummy at my house right now! Thanks for all your sensational recipes, girl.
Great recipe – made even better when I smoked a bunch of chuck steak chunks for 40-odd minutes, then added them in to the chili to get the smoky flavour and simmered for about 4 hours to break them down
Been cooking this for 2 years now and its still the best. I never bought taco/chilli seasoning since I met this. When I’m really short on time, i cook this on a wok so that all the meat are in contact with the pan. Thank you for the recipes!
Omg Nagi that was the most delicious recipe! I put it in the slow cooker and the flavours chefs kiss. Will definitely make this again 😍
Perfect meal. I slow cooked this all day and it was so so good. I used black bean in place of red kidney beans as we like them better and even did the 85% dark chocolate to replace 2/3 of the sugar. Perfect for these cold winter nights.
This was sensational!!! I followed the slow cook method and it was incredible! 💙
Just like to thank you for all the recipes I tried ,never been disappointed follows the recipes to the t. Regards from Malta keep up your good work
20/10 would make again. I used the slow cooker method and it was the perfect way to warm up our bellies. Thanks Nagi, another winner here x
So easy, so delicious!
I misread the instructions so I left it for 15 minutes on high heat and it ended up a bit dry oops. But it still was amazing. I did it with nachos, yogurt, cheese and cilantro. The level of spiciness was perfect for me
Hi Nagi
I’ve been making chilli for many years and only ever used chilli powder. Your recipe intrigued me never seen one with a mix of spices, so I decided to try yours, so glad I did, the best chilli I have made to date. Thank you so much for sharing your recipe.
P.S. love your book.
William (UK)