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.
Absolutely Delicious! Made this yesterday and we all loved it. The flavors, yum. Another keeper! So happy I found your website. All the recipes I’ve tried are easy and delicious. Thanks Nagi!
My, oh my, oh my! I make my own “chilli” all the time but not like this! Served with corn chips, cheese, sour cream and coriander. Kids and hubby all have said this ones a “keeper” Wish I could give it more than 5 stars! Thanks Nagi for another great recipe.
YUM! You nailed it Kylie!! N x
Again. The best my husband has ever tasted. It was my first time eating chili con carne. It was delicious
WOOT! You wont look back now Shifa!
I made this in the slow cooker for 6 hours and it was so delicious and easy! I just added celery, carrot and a bit extra capsicum to add a bit more veggies. Thanks for the recipe, would make again!
I’m so glad you enjoyed it Francene! N x
Just cooked it and ate it, it was delicious! And after trying, I agree with you: sour cream and cheese are essential 😋
Yes totally Sherif!!
Superb!
Thanks Tom!!
Really delicious. I’ve been looking for a good one but always been somewhat disappointed – until now. This is a keeper.
Plus, at last someone explained what ‘chilli powder’ means to North Americans!
Some notes I hope will be of value:
I found the quantity of water for ‘slow cook’ to be a bit too much (I simmer VERY gently ‘cos I hate it when the sauce burns). Even after couple of hours the liquid hadn’t reduced much. Didn’t take away from the enjoyment, though.
The ‘servings’ slider thingy always puts “- 6” after whatever number is selected. It’s a bit confusing. An error?
A lot of recipe websites have this problem, you’re not alone: there are ‘hard-coded’ quantities mentioned in both the Instructions and the Notes, and these quantities don’t change according to the number of servings chosen, which is confusing and might give some interesting results (especially the amount of cayenne added!)
Regular rotation recipe!! I sub the ground beef with seared beef cubes (like from your beef stew recipe). My husband loves it and it’s perfect on cold nights!
Sounds great Kristine!!
Best chilli con carne Recipe
I have ever made
And I’ve made a lot
WOOT! Thanks so much Anita!
Nagi, I have cooked up this chili several times and was loved by all. It has been renamed in my family as “Aunt Sue’s Chili!”
I love this Susan!
This was the best chili i’ve ever made! Don’t skimp on the good tomatoes, it really makes a difference. I used leftover steak instead of the ground beef. Will definitely make a again.
i will def try this. everything ive tried on this web site so far (5 or 6) has been top notch.
just wondering, is a ziploc essential? can’t recycle it. would tupperware work as good, or is the removal of air key? thanks.
Hi Nagi, was wondering which brand beef bouillon cubes do you use?
Hi El, I use Oxo – N x
Thanks Nagi!
Nagi Thanks for your recipe. To make a double batch of Chilli Con Carne 1kilo of meat, do I double all ingredients?
Thank you Cheryl Smith
Hi Cheryl, you can adjust the servings by using the scaler at the top of the recipe – it will adjust all the ingredients for you – N x
Another 5 star recipe from you
Followed as is for stove top but added 1/3 pound of thinly cubed sirloin along with the ground beef and a 14 Oz tin of fire roasted diced tomatoes so I limited the water to 1 cup
Soooooo tasty
Served with tortilla chips, sour cream and shredded cheddar
Amazing good
Sounds divine Jodi!
Thank you Nagi for this delicious dish full of flavours. Made it over the weekend and loved by both hubby and fussy daughter! And so easy to make as well! Can’t wait to make it again 🙂
Yes and it’s perfect to make a big batch to freeze – one of those great go to meals in an emergency!
Amazing chili con carne!!
Love the new look website.
Have a great weekend 👍
Thanks so much Phil!
Fabulous recipe, a real keeper. Thanks Nagi.
This Chili really makes a good Chili cheese omelet. (either with eggs or Egg Beaters).
YUM! Sounds great!!
Hey there!
I would love to do the slow cook (6/8hours) version but I am confused about the quantity of water I have to put in total, 1 1/2 cup or only 1/4 cup?
I’ve done the slow cook version for 2 hours last time and it was so delicious! But I can’t remember how much water I’ve put in it. Thank you 🙂
I made this and served it wth baked sweet potato and corn bread muffins. It was really delicious and loaded with flavour. I appreciated all the useful notes regarding the sweetness of Italian tinned tomatoes. I was using Italian tomatoes which were in fact sweet enough so I omitted the sugar and it was perfect. Will make this again. Thanks so much for the recipe!
Yes!!! It’s so versatile you can top anything with it!