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.
The BEST chilli con carne recipe ever Nagi.
I ran out of ordinary paprika so added a little smoked paprika . I added some corn kernels and cooked on low for 1 1/2 hours . I’ve made many chilli recipes but this runs rings around the others . Delicious.
Perfect Sue! Sounds like you nailed it – N x
I made the quick version of this recipe as lunch for the week, except I also added in some mushrooms.
My husband loves chilli and this was a huge hit with him!
Flavours are delicious. Great recipe!!
Perfect Tonya!!
Hi Nagi,
I love all your recipes. They are so flavoursome!!! I want to make the chilli for a gathering of 30 people. So if I use approx 2-3kg mince, would 6l casserole pan be enough? Thank you
Hi Sameera, no, you’ll need something larger than that as you’ll have a load of tomatoes in there and water too – N x
It is in the slow cooker as I speak. Has been for two hours….. at this rate there will be not a lot left, because I keep tasting it…… I increased the Cayenne because I love it hot…… it is amazing to taste the flavours coming together. When it first went in, it was a mix of individual tastes, but even now it is beautiful. Thanks.
I know the problem all too well Karyn 😂
i made this last night. My husband always makes the chili so I wanted to challenge him with this version. The meat was really tender but because I did not pour out the fat from the gound beef after it browned, it pooled on top of the chili while it was cooking. I spooned most out but some remained. Also, it tasted more beefy and not tomatoy. I used whole peeled canned tomatos and crushed them in the pot but maybe next time Ill get the crushed and might add 1/2 can extra. You, my friend, are an amazing cook!! I recently just found your blog and I’m so thankful you like to share, because I need all the help I can get! Thanks! CC
We bought the mince from the butcher, not the supermarket….. more $ but well worth it!.
I’m so glad you found me CC!! Maybe try lean beef next time for this one to reduce the fat – N x
Heya! I just wanted to ask why you add garlic and onions fresh and then after as a powder aswell?
Wouldnt it be better to use resh ingredients only and cut out the powder which isnt needed?
Thanks for sharing anyway and kind regards
Felix
Hi Felix, it gives it more flavour 🙂
I made this for the first time last night and it was absolutely delicious!
I had already started prepping when I released I didn’t have any paprika so I just substituted it with chilli powder. It was lovely and spicy 😁
Thanks for sharing your recipe.
I’m so glad you loved it Lyndsay!
Hello from Tokyo.
Fantastic recipe.
The ideas for how to serve leftovers and other styles is really helpful. The videos are a good reference.
Saved your site in the favorites folder.
Btw…Dozer is a handsome doggy.
Thanks so much John & Yasuko!!
Absolutely fantastic! Thank you for your great recipe.
I’m so glad you loved it Sara!
Nagi. All mine love this chilli . Having now with nachos, rice etc. Always fall back on it. Thanks a million times over. Love to Dozer
Hello from Tokyo.
Fantastic recipe.
The ideas for how to serve leftovers and other styles is really helpful. The videos are a good reference.
Saved your site in the favorites folder.
Bye…Dozer is a handsome doggy.
Wahoo, that’s awesome Tammy!
I’m thinking of making the sauce the night before and then heating it in ramekins in the oven the following day. Would I add the corn chips before placing ramekins n the oven or afterwards? Do you think the rice would dry out if I put it in the oven with the sauce and cheese on top?
Normally I smother chilli con carne with Worcestershire sauce…. not with this recipe though! Yummy as is!
Wahoo, ,I’m so happy you enjoyed it John!
This is my favourite chilli recipe that I make at least once a fortnight. So easy to make in the slow cooker and the flavours are fantastic. Thanks Nagi 🙂
Wahoo, that’s awesome to hear Dee!
Made this evening for 50+ gathering. Easy, had everything and followed instructions. It turned out so well and will improve with 24 hrs wait. Thank you. Will use this again and again. The spice mix is superb.
That’s wonderful Lesley, I’m so glad it was a hit!
I love this recipe! I am a uni student and so I make this in huge batches with vegetables and freeze it. I often swap out various ingredients depending on what I have in the fridge. I typically do it vegetarian as meat is too expensive for me to buy. But I also go back to this recipe for my base!
That’s perfect Kailey!!
This is a very good recipe. I made some changes including using a number of different chilli options to give depth – fresh, dried, hot sauce, paste, powder + Mr Naga chilli pickle. The latter really gives it character if you like it hot.
I also used two beef stock cubes and freshly squeezed lime for some acidity to lift it.
The result is a spicy but fairly light and fresh tasting chilli, which is a nice change from deep and dark (which can also be great obviously).
Sounds amazing J!
Cooked this tonight. Didn’t have any cayenne pepper so improvised with what I had – Pepper medley. It was still a hit! Fabulous! I will restock cayenne in my spice drawer and try again real soon cause the only negative comment was that it lacked bite. Thanks Nagi! Great recipe 😊
I have made many 9f your recipes, loved them all.
I have a question regarding this chili. Do you use the whole quantity of the chili spice mix for this recipe? I noticed that many asked this but I couldn’t find your reply. Your clarification will be much appreciated. Thank you.
Hi Mihaela, yes the whole quantity – N x
So delicious Nagi!! I too was worried about the amount of spice mix but it was so tasty with just a little zip. Your recipes never fail me. Made your Thai beef salad and salmon with cream sauce for a big 60th. Was asked for both recipes.
That’s so great Gabby!!
Oh my gosh!!! Chilli con carne loaded spuds for dinner with all the trimmings. This is amazing!!!
YASSSSS!!!