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.
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
Oh dear!! I don’t make chilli con carne all that often but when I do I really and truly have to come in on Nagi’s side 🙂 ! From the spelling of the dish to all its ingredients . . . this I how I have always eaten it, this is how I like it, beans included and this is how I’ll keep on making it: amen!!! Definitely on rice: brown in my case . . . Vive la cuisine australienne!!!! [Yes, Dozer, very good height!!!!!]
Oooh! I’m glad to hear this is how you serve this Eha! Isn’t it interesting reading all the different ways it’s served? N x
Thanks for this recipe, Nagi – I love chili!! It’s fun to read how everyone makes their own versions.
I always add a small can of chipotle peppers in adobe sauce (chopped) to mine as it gives a great depth of flavor. Sometime I even add grated carrot and shredded kale for extra fiber! You don’t taste them with all the seasonings and heat. Not a big fan of kidney beans, so I use black or white beans. I usually serve it with grated cheddar, sour cream, chopped avocado, and crumbled tortilla chips (or cornbread).
Oh you wicked woman, putting thoughts like that into my head, what do you call a ‘small’ tin? I have a 7oz/200g tin just waiting to be used.
Ann, you’re cute! 😀 That 7oz/200g can is just fine – same size I use!! MMM-MMM-MMM
Thank you Barb!!
Now THAT would be a ripper. I am getting itchy feet to share the most epic of all epic chilis and if I do, chipotles in adobo would definitely go into it!!!!
Please do share your epic recipe, Nagi!!!
OK I will! I’ll wait a few months until is cooler in your part of the world 😉 N x PS Prod me if you don’t see it!!!
Will do !~!~!~!
Look at that beautiful beast, Dozer! He always has the best jumping photos…that cutie is living his best life! Oops – didn’t even comment on how yummy your chili con carne looks – Dozer just get me every.single.time.
He gets me too Oddree!! Sometimes during a shoot I take more photos of HIM than the food! Te he he! N x
Thanks Nagi, I certainly will be trying this as I love Chilli Con Carne 🙂 also great shot of Dozer ?
Like a shark attack, no? 😉 N x
Dozer looks like the monster arising from the deep, such an athletic young chap.
I have made many chilli’s and this one will be on the menu for next week, love the stuff.
Another excuse to drag out my best friend the slow cooker.
Thank you.
I was thinking it was more like a scene out of JAWS…..??? N x
Oh no! Sharks are nasty looking creatures, Dozer is boooootifoooool.
BA HA HA!!! But honestly, he reminds me of a scene out of jaws when he leaps up like this!!!!
Ok, I made the chilli con carne AND I added chipotle in adobo sauce as recommended by Barb Finch. I had to call out the fire brigade! Nagi, the last thing I would want to do is lower the tone of your blog BUT I am here to tell you that this chilli would rip the crutch out of your nightie!
“Heaven, I’m in heaven and my heart beats so that I can hardly breathe”……..sorry, I’m not the best singer.
OMG YUM YUM!!!! Chipotle in Adobos definitely takes Chili to the next level!!! I should add it in the notes actually 🙂 That’s one of the things I add to make my “special” version! 🙂 N x
Au contraire mon amie! ( forgive the spelling, I’m not French) That does not look like Bolognese — too red. The chili powders and the rest make it look different and if I were there — you didn’t invite me – I would have known immediately by the aroma what it was. It looks delicious! I think everyone on this planet has a version of chili. My mamma would always call it chili soup — real cute. Now looking at Dozer’s photo, I think I’ll call him Shamu like the whale at Disney World. My goodness, look how he’s coming out of the water. How many times did you have him do it before the perfect shot?? 🙂
Now you’ve got me worried Marisa, I’m sharing my Bolognese soon and I was editing the photo the other day, thinking the colour WAS very similar to this!! Speaking of which, I need to go check out your Bolognese recipe….research! N x
Looks nice. I love making chili. Everybody has their own take on it which makes eating new versions interesting.
I cooked one last night. I use cubed chuck and slow cook in a Dutch oven. I use fresh cayenne Peppers (if I can get them or otherwise dried Chili flakes) . I also use char grilled red Peppers. I also roast and add some butternut pumpkin coated in a bit of freshly ground coriander and fennel seeds. The pumpkin disintegrates by the end adding great flavour.
My favourite way to eat it is tearing up some tortillas into bit size pieces that are easy to handle, place some chili on a piece, squeeze some fresh lime on it and add a tiny bit of sour cream. Eat, wash down with beer and repeat.
I love hearing that Pavi!! Eating Chili with tortillas is one thing I have not done, I must try it! (Washing down with beer is an essential part 😉 ) N x
The first time I was ever served Chili with rice (back in 1976), was by a Southern gal. I’ve been serving it like that ever since. My husband and I do not care for kidney beans, so in a Texas/Southwest spirit, I use Pinto beans. Like someone else mentioned, Chili must have thousands of recipes, depending on country, nationality, or personal preference. I also lived in Texas 2 different times and never once had been offered “official” Texas chili, or saw it listed on a menu!! Go figure. Thanks Nagi for the delicious recipes you offer.
Woah, what??? Never saw it on a menu in Texas???? Actually, I must admit when I was travelling in Texas, I was so enamoured by the barbecue that I totally forgot to hunt down Chili! N x
This is a good chili, if very basic. It’s certainly a lot quicker than mine. I’m saving this one for when I need a nice, quick recipe; although, I will admit right now, I’m going to change it. I never, ever make a chili with less than three kinds of meat, usually beef, pork and chicken or turkey. Also, at least two kinds of beans, usually red kidney beans and white navy beans. And, finally, I would have to cover the glaring omission of hot red pepper flakes. I have trouble even getting my brain around the concept of chili without hot red pepper flakes. Those are my basics, my minimum changes. The rest of the recipe, I will leave intact. 🙂 Yes, I am a chili snob. On the other hand my scratch-made chili has actually — get this! — KEPT a group of dedicated booze-hound young men HOME instead of going out to the bar on a Friday night, so I think I’m entitled to be a chili snob.
Thanks Shalryn! Yes, this is definitely a base recipe 🙂 I should add ore suggestions for variations, like what you mention!! Sounds like yours is a FULLY LOADED Chili! I am seriously thinking of doing a Chili Contest later this year. I’d love to see everyone’s recipes and make a bunch of them!!! PS Love that you’re a Chili Snob. N x
Chili con carne was one of the first things I learned to cook as a kid. One day my parents wanted me to help rake leaves on our huge lawn. I offered to make dinner instead. And this is what I made!
As another commenter noted, there are many types of chilis. When you get pure chili powder, what type is it? We can get California, New Mexico, Hatch, and others.
Thanks Marlene!! Any ground spicy chili powder is fine, it’s to add a kick of spiciness 🙂 Hey wait – when are you going in??
I went on June 24. It was postponed at the very last minute from the 20th. I came home Sunday afternoon June 26th and am doing well. We had your beef enchiladas for dinner one night and the Mongolian Beef last night. (See your personal FB page!)
Marlene! I am so glad to hear that!! So you’re moving around already???
Yes, Nagi, they get you out of bed the first day! I was walking the hall Andy doing stairs before I left the hospital–good thing, because my BR is on the second floor. ? A week after surgery I’m moving quite well with the walker and even able to use just got a cane for short distances. I even went to book club last night! I’m trying to take it slowly and rest a lot.
Woah! that’s incredible Marlene! I am SO glad to hear you are doing much better! N x
For chili, I would go for the New Mexico powder if I had to buy it. However, if you want really good chili powder, make your own. I make mine by slicing and drying red chilis, green chilis, hot Thai chilis, and a bit of jalapeno and/or adobo. Slice them, dice them small, and either spread them out in a closed paper bag in the sun, or slowly dry them at about 85°C/180°F on a parchment-lined cookie sheet in the oven. If wanted, you can add a drizzle or lemon juice or a few drops of liquid smoke before to jazz things up. Blenderize (my word) to a fine powder (dry weather) or semi-paste (very humid weather), and mortar-and-pestle a bit more if needed. Store fully dry product between 13°C/56°F and 25°C/78°F; store semi-paste product in an airtight glass container in the crisper of the fridge for up to three months.
Woah! You make your own Chili? YOU ROCK Shalryn! That is one thing I have definitely not made myself! N x
In Calgary, some people add canned baked beans to their chili or, like Dorothy indicated, other beans and serve it with shredded cheddar cheese. Some people add Jalapeno to their chili, either the juice from jarred jalapenos or the actual peppers.
I think chili is one of those dishes that is made many ways but is almost always interesting and certainly flavourful! We also spell it with one ‘l’.
I will be trying your recipe when it gets colder here as chili is a winter comfort food for me!
I am loving hearing about everyone’s takes on Chili! I agree, it is definitely one of those dishes made MANY ways! N x
First, every recipe of yours that I’ve made have been a big hit, I look forward to receiving them. To the point however, I thought chili con carne was chili (no beans) but with elbow macaroni.
Hi Henry!!! Elbow macaroni> I know that as Chili Mac N Cheese! 🙂 Loving hearing about everyone’s different takes on Chili! N x
I live in Texas, and if putting beans in chili is illegal, well I guess the chili police will have to come and get me. I make it with beans and tomatoes and sometimes <> I even make it with chicken!! Don’t forget how good chili is with cornbread!! Yum!!
You have to understand something about Texans. We claim all things as our own. The Czech’s came to Texas and brought kolaches with them, and so now kolaches are now “Texan.” We claim them as our own. If the food comes here, and we like it, it is now a Texan food!! 🙂
I’m glad to hear that Michele! You know, my theory is that it doesn’t matter whether we break the rules, just as long as it’s YUMMY! 🙂 PS I love that! If Texans love it, they take the credit – BA HA HA! Classic Texan enthusiasm that I remember fondly from my travels! N x
You are rapidly becoming one of my favorite bloggers. Your food always looks beautiful and the recipes I have tried are really delicious!
– Anna
Thank you kindly Anna! So glad you are enjoying my recipes! N x
Another comment with regard to your chili powder: even when it’s made from pure chilies, it’s only as hot as the type of chili you use. Pasilla chili powder, for example, is not hot.
Thank you for the tip Susan! I actually updated the notes to mention that! N x
Wow! Some Texan I am! I put beans in my chili, even when I have a recipe that doesn’t call for beans because it’s paleo… I always put beans in my chili and don’t think I’ve done it with just chunks of beef. I either don’t hang around the “right” people or I live in a better part of Texas where they don’t get weird about stuff like chili (actually, I’m certain that I live in the best part of Texas) 🙂
BTW I have NEVER in my long life seen chili served on rice. The norm that I’m familiar with is to serve it with corn bread.
BA HA HA! I think it doesn’t matter what goes in it as long as YOU think it’s yum!! And thank you for the reminder about corn bread. 🙂 I’ll add a link to my corn bread recipe! N x
Hi Nagi! To me chili can be made with many kinds of beans and different meats. I’ve developed close to a dozen different recipes over the years. Years ago I entered four recipes in the nationwide Marlboro chili cook off and won a first and a runner up prize (my one and only claim to fame!). I also eat chili all year, not just in cold weather. This looks mighty good to me right now, even if it is in the 90’s here!!
Woah, what?? A prize winning chili and you haven’t shared the recipe with me?! 😉
Hi Nagi! Actually I submitted four recipes and two won. I don’t know which two because they wouldn’t tell me! So I guess you will have to judge for yourself! 🙂
Hi Dorothy!!! This reminds me I haven’t responded to your email yet, on it now! N x