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.
Just a thought .. but a genuine Italian bolognese sauce is not a sauce but a ”ragu”. As is your wonderfully tasty recipe for chili con carne but another ”ragu” but with different herbs and spices. Hence they look the same.
Made this chilli con carne couple of days ago and WOW!!! It was the best chilli i’ve had! My partner enjoyed it so much, i’m going to have to cook it again! I would add some more cayenne pepper or maybe change it to a more stronger chilli pepper – only for those that love everything really spicy!
Wonderful to hear Gintare! Thank you for letting me know you enjoyed this – N x
What would be a good way to make it saucier? I made it last night and enjoyed it a lot but didn’t have much sauce in it and would prefer more for when I put it on hot dogs.
Also every recipe of yours I have used have been amazing, only just gotten into cooking and they are so easy to follow and taste so good.
Hi Robert! You’re right, more sauce is better for hot dogs. 🙂 I would add an extra can of crushed tomato, an extra bouillon cube + add more of each spice in the recipe. Then adjust salt right at the end. Hope that helps! N xx
Made it tonight and worked perfectly thanks for the advice 😊
So glad to hear that Robert! N xx
Hi Nagi,
I made this chili today, and we loved it! It was the perfect meal to warm up with after a long walk with the dog through the snow. (Yes, it is cold on this side of the planet! 🙂
Anyway, I wanted to let you know I have tried this recipe as well as some others from your website and they always hit the spot. And as a keen amateur photographer I’d also like to compliment you on the great photography of all your food. Great job!
Keep up the good work, and thanks for sharing all these delicious recipes with us!
Thanks!
That’s terrific to hear Ferry! Thanks for taking the time to let me know – N x
Full of flavour! I had black beans not kidney which was fine. Am a total spice wuss so only used 1tsp of cayenne which was plenty for me. Didn’t have time to make flatbread but I’ll try that next!
It’s so great to hear you enjoyed this Suzie! Thanks for leaving a review 🙂 N x
Finally one chili recipe that rocks! I am very good at cooking and am used to great tastes, so if I love it as much as I do, it’s worth eating 🙂 I replaced beef stock with wild stock and used excellent Italian crunched tomatos. I like it spicy and put in one tbsp dried chili peppers crunched and almost one tbsp cayenne pepper. Still eating while writing this :))) Thanks for sharing Nagy!!
I’m so pleased you enjoyed this Tom, thanks for letting me know! N x ❤️
Hi Nagi. I’ve made this chilli tonight and my husband and I were really impressed. The addition of the smoked paprika is wonderful, that makes it taste different from all the other chillies I have made. The best thing of all is that we have enough left for another meal next week (and some for a lunch for me with a jacket potato) I’ll definitely be making this one again
Thanks for the great review Janet! I’m SO pleased to hear you and your husband enjoyed it! N xx
Had this tonight Nagi and all I can say is yum yum yum. Will now be a favourite in our house. Simmered it for over a hour and so worth it for all the delicious flavours 😊 10 out of 10
I’m so pleased you enjoyed it Kristine! Thank you for letting me know – N xx
Perfect Chilli Con Carne, just as we make it here in the UK. Its always served with plain boiled white rice, although I usually have a plate of nacho chips and/or a few tortilla wraps nearby! I use a mix of chilli powders, Indian Kashmiri for the colour and a locally made Naga Bhut Jolokia for the heat, as you say, it should be hot!
P.S. I love the enamel tin bowls you used for the pictures, they suit the idea of chilli perfectly.
Oooh! I’m so pleased to hear you approve of this recipe Shaun, must say, the Brits know Chilli better than Aussies 🙂 Those tin bowls are Falcon, they’re a UK brand!
Great thanks, I just ordered a load of bowls and pie dishes from them!
I’m a huge fan of chili but my husband not so much. I made this last night for dinner and he loved it! My daughter even liked it! So delicious!!
Woo hoo! So glad you and your family enjoyed it Jessica, thanks for letting me know! N x
HI Nagi my name is henry I realy like the recipe for chile con carne this my 2 time I cook ,my lady like .thank you.
It’s so wonderful to hear you enjoyed it Henry, thank you for letting me know!! N x
Hi Nagi, I’ve been busy today (well, only a tiny part of the day, actually!) making another of your recipes – chilli con carne! The rainy weather made me want something warm and spicy and this was perfect. So easy to make and full of flavor! I added some of my favorite hot sauce – sriracha! – and served it with rice and coriander. We loved it! Thank you for another amazing recipe! 🙂 🙂
Isn’t CCC the ultimate comfort food?? Thanks so much for trying my recipe and I’m so glad you enjoyed it!!! What else did you cook up over the weekend?? 🙂 Something SWEET??
Ooh, this looks so good! Would be so good for a winter’s dinner!
YESSS!!!
My husband thinks that he makes the best Chili Con Carne, I feel like making yours and bragging about it 🙂 … Love every click, and the food styling is on point as always 🙂
Ooooh!!! Have you shared his recipe? I am always interested to read others!!
I think everyone needs a great chili recipe! It’s one of those versitle dishes that you have to have in the summer (hello, chili cook-offs), and they’re warm and comforting in the winter – best all-year dish! Personally, I think you’ve gotta have beans and tomato sauce in chili, but then again, I’m not a Texan 😉 Fabulous dish, Nagi! And great historical info – love that nerdy food stuff.
Chili COOK OFF!!! I love that idea, I wonder if we can organise a cyber-one somehow?? N x
I love chilli con carne. Such a favourite and always freezes well.
EXACTLY! 🙂 And seriously, I have a big batch in the freezer right now! N x
You just made the bar higher on chili. It looks AMAZING.
You’re so sweet Anne, thank you! N x
Nah, looks like chili to me. And who would serve Bolognese over rice? 😉
It’s HOT here right now and, as you know, I wait for the hottest days to cook soup and chili so your timing is perfect. 🙂
Off to check out the shredded beef version too, because YUM!
Stinking hot it may be, but I bet you are keeping your cool, poised as ever Marissa! N x
Hey Nagi,
This chilli looks delicious and a perfect winter warmer while Sydney plunges to a deep freeze yesterday…. I had frost all over my front lawn in the morning @-@ !! On this week’s shopping list, I have bought some lentils, northern beans and split peas as well as smoked ham hock. Hint Hint… do you have a recipe for turning these beautiful ingredients into something heart warming aka soup ?
I LOVE Dozer’s GIANT Leap off the water !! That was a fantastic shot of him in full action glory!
I am seriously thinking of getting an all in one pressure cooker which can do meat off the bone cooking and make the most delicious soups, poached chicken in an hour and say goodbye to labour intensive cooking for ALL our winter favourites !
OMG you are reading my mind Ada! I was just thinking about making a pea and ham soup!!! Do you have a slow cooker? It is so perfect for slow cooking! I have the Breville Fast/Slow Cooker. Brilliant – pressure cooker and slow cooker in one, plus a saute setting so you can brown the meat etc in it rather than transferring from the stove into the slow cooker!
LOL…. I have been secretly sending you mind messages to make Pea and Ham soup all week long ! 🙂 🙂 I don’t have any fancy cooker and I now really need an all-in-one electric slow / pressure cooker after seeing a demo recently. I love the time and energy saving benefits & not to mention the delicious meals I can make like creamy Chinese Congee without the constant stirring and watchful eye required !! I want to make melt in your mouth Osso Bucco and chicken soup using a whole chicken this winter… thanks to your recommendation, I have narrowed down two all-in-one cookers to choose from – the Philips or your Breville. axx
Oooh, Osso Bucco has been on my list of “must make” all winter! I’ve just made so many stews and things, I’m not sure I have ROOM to do Osso Bucco too! I use this recipe for Pea and Ham soup because I like that it comes out a fresh green colour rather than olive green 🙂 http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2010/7/pea-and-ham-soup/
Dear Nagi,
your recipe looks almost exactly like the way I make it… but where is the red wine!!? Uiiii, seriuosly can`t have Chili Con Carne without red wine ;-). Also… there is always some discussion about corn – should it go in or not. I personally put corn cobs on the bbq in foil and with some chilli butter, then I add the kernels half an hour before the Cilli Con Carne is ready and we do ours in the slow cooker too. I usually add fresh parsley too 🙂
Great job again, I have become a big fan of your website! You recipes are always spot on without being too complicated – thanks from NSW 🙂
Woah! I haven’t heard about the corn debate before!!!! Red wine would certainly add beautiful depth of flavour to the broth! Something I almost always add to my bolognese and other rich red tomato sauces! PS You’re in NSW too? I’m in the northern beaches, where are you?? N x