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.
Oh my gosh!!! Chilli con carne loaded spuds for dinner with all the trimmings. This is amazing!!!
YASSSSS!!!
Hi Nagi,
This chili is delicious. I use two cups beef broth instead of beef bouillon cube. If I want to make this in a crockpot, how much beef broth and water Should I use?
Can you please advise how much of the spice mix is used in this recipe as I think the entire quantity sounds far to much in comparison to the other ingredients
This. Is. Awesome! Used the slow cooker option and can’t believe how so few ingredients result in such wonderful flavor, thank you, Nagi.
I’m so glad you loved it Janet!
I love this recipe! One note dont forget the sugar! Lol. I forgot it at first and the spices were overwhelming and I was worried but when I went and looked up how to tone down spices, one suggestion was sugar and then I realized I saw it on the recipe it forgot it. Wow what a difference it made. My husband loved it. This is now my go to recipe. Thank you!
I’m so glad you loved it Nichole!
Are we sure we use all that chilli seasoning mix?! It just seems like a whole lot!?
Lifelong Texan here. Tomatoes are OK, but never for kidney beans. Yuk! Beans are fine, but only pintos in chili con carne, and then only after as a garnish. Incidentally, I understand that tomato paste was invented in the 1800’s in Texas specifically for chili.
You could replace with pinto beans if you prefer! – N x
I love this chili! I tweaked it (of course!) because I found it wasn’t nearly spicy enough for me, and I added mushrooms (because, well, mushrooms!) and cinnamon (because it’s Mexican), but without such an excellent base recipe to tweak, it wouldn’t have been nearly so good! Thank you!
Please how do I scale up this recipe for 1kg of minced beef
Hi! Hover your mouse over the serving size and scale up to 10 servings – this will give you the ingredients for 1kg beef. ❤️
Hi! How long should I slow cook on low for 1kg of beef?
Can I use a pressure cooker for this recipe ? Thinking maybe 30 mins pressure cooker will be enough ?
Thanks !! :))
You could sandy although you want the sauce to reduce slightly so cut back on the water if using a pressure cooker. You will need to follow the directions until step 4, then transfer.
This chilli was delicious. I made it tonight for dinner and I’m very happy that I’ve got lots left to freeze. I followed your recipe for Prime Rib at Christmas and it was wonderful, so when I was looking for a chilli recipe I came straight to you! Thanks Nagi
Thanks so much for taking the time to give me feedback Davina!! I’m so glad you’re loving my recipes!!!
Really easy and awesome flavours. Did it in the slow cooker. I love the versatility of Chilli which is why I always cook large batches and store portions in the freezer.
Yes! It’s the best freezer food!
I’m eating this as I type, flippin’ DELICIOUS! Made with turkey mince and with extra beans and some corn too because why not! Gonna try the vegetarian option with lentils next. 😁
I’m so glad you love it!!!
I have cooked the Chilli twice now and each time has been excellent. The first one I put fresh chillies in but the 2nd one I made your chilli spice and slow cooked it for over 1.5hrs…. it was the best. Definitely the very best Chilli we have ever tasted
That’s the best news!!
I’m from Switzerland and last month I found your blog googling for Chili con Carne recipes. I found several but I kinda liked yours the most (also the reviews helped) and I can find all the ingredients here too. I don’t cook often (my mom is the cook at home), but I tried this and everyone in my family just LOVED it. My mom asked me if I can make this again tomorrow and my 19 years old brother was the most excited one lol, it was the first time ever he tried chili when I made this and he just couldn’t love it more. I never made chili before and I don’t feel like trying another recipe. We all truly love this one and it’s easy, so if it ain’t broke, why fix it??
My whole family thanks you, and I’ll probably try more recipes from your blog!
Best news ever Romi! Thanks so much for the great feedback 😍
Made your chili con carne today. It’s one of the best.
Thanks so much!
Ruth
Great to hear Ruth!
Just found your blog and this was the first recipe I tried. My family said it was the best chili I ever made. Can’t wait to try some more!
Winner! I hope you try some more recipes and love them just as much Deanna!
This is my family’s favorite chili. I stopped my search for the perfect chili here. Thank you!
You’re my favorite go-to for trusted recipes.
I made this a few days ago and LOVED it!! My husband said that it’s definitely rotation worthy! And it was even better the next day!!
I ended up subbing the ground meat with cubed beef and subbed water for red wine and turned out AMAZING!!
I was going to use a chuck roast cubed as well but Im a little nervous. I figured all day in the instapot on low and slow.
My daughter and I have a friendly competition this Xmas. I was afraid to admit that I am almost 60 and have never made a pot of chili!! I know I basically just told the world Im un American!! lol!
She is making vegetarian and we are gping to do a blind taste test with the family as judges.
Eak!! Any hints for a winning presentation Im heading to the store now!! Good luck to me!!
You’re going down daughter!! lol! Merry Christmas from Loveland Colorado!
Who won?😂
Thanks for this lovely chili recipe, Nagi! We’ve just eaten copious amounts of it. Beautiful as usual.
Thanks so much! I’m so glad you love it!!!