Chili Con Carne Recipe
A hearty pot of Chilli Con Carne is the ultimate comfort food, brimming with bold spices and tender beef. This classic Tex-Mex favourite is rich, saucy, and endlessly satisfying.
Perfect for busy weeknights or lazy weekends, Chilli Con Carne comes together quickly yet tastes like it’s been simmering all day. Top it with cheese and sour cream for extra indulgence.
What You Need for Chilli Con Carne
- Ground beef – The star, adding hearty texture and deep, savoury flavour.
- Onion – Builds a sweet, aromatic base that melds into the sauce.
- Garlic – Infuses the dish with a punch of warmth and depth.
- Red capsicum (bell pepper) – Adds a touch of sweetness and vibrant colour.
- Crushed tomatoes – Creates the saucy backbone that binds all the flavours.
- Red kidney beans – Classic in any chilli, bringing creaminess and extra protein.
- Chili Spice Mix – A robust blend of cayenne, paprika, cumin, and oregano that gives this chilli its irresistible kick.
Quick & Easy Steps for Chilli Con Carne
Begin by sautéing onion and garlic until fragrant, then toss in capsicum for a pop of colour. Add the ground beef and break it up as it browns, soaking in all the aromatic flavours.
Sprinkle in the homemade spice mix and stir until the beef is coated and sizzling. Pour in the tomatoes, kidney beans, and water, then let everything simmer into a rich, thick chilli.
Serve hot over rice, scooped with crunchy corn chips, or wrapped in warm tortillas. Don’t forget a generous dollop of sour cream and a shower of grated cheese.
Extra Tips & Tasty Twists
For an even deeper flavour, make Chilli Con Carne ahead—resting overnight brings out the best in the spices. Adjust cayenne to suit your heat preference, and feel free to swap kidney beans for black beans or pinto.
If time allows, slow-cook the chilli for a few hours to let the beef break down and the sauce thicken beautifully. Try stuffing leftovers into baked potatoes or ladle over fries for a Tex-Mex twist.
Storing Your Chilli Con Carne
Chilli Con Carne tastes even better the next day. Let it cool completely before storing in airtight containers. It will keep well in the fridge for up to four days.
For longer storage, freeze in portions for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.
Chili Con Carne Recipe
Ingredients
- 2 tsp onion powder
- 1 –2 tsp cayenne pepper adjust to desired heat
- 1 tbsp olive oil
- 1 lb / 500g ground beef beef mince
- 3 garlic cloves finely minced
- 2 beef bouillon cubes crumbled
- 4 tsp paprika powder
- 2 tsp garlic powder or onion powder as substitute
- 800 g / 28 oz can crushed tomatoes
- 1 onion diced (yellow, brown, or white)
- 1 1/2 tsp granulated sugar any type
- 5 tsp ground cumin
- 1 red bell pepper capsicum, diced
- 2 tsp dried oregano
- 14 oz / 420g can red kidney beans drained
- 3 tbsp tomato paste
- 1/2 – 1 1/2 cups / 125 – 375 ml water
- 1 1/2 tsp kosher or cooking salt
- To Serve
- Warm tortillas rice, or corn chips
- Sour cream grated cheese, plain yoghurt, fresh coriander/cilantro
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and diced onion, sauté for a minute, then incorporate the diced capsicum and cook for an additional two minutes until the onions turn translucent. Raise the heat to high and add the ground beef, breaking it apart as it cooks until mostly browned. Sprinkle in the entire Chili Spice Mix and continue to cook, stirring, until the beef is uniformly browned and the spices have released their aroma. Pour in the tomato paste, crushed tomatoes, kidney beans, crumbled bouillon cubes, sugar, and the measured water—using 1/2 cup for a quicker preparation or up to 1 1/2 cups for a slow cook. Bring the mixture to a simmer. For a quick version, cook uncovered for 20–40 minutes over medium-low heat until it bubbles gently. For a slow-cooked option, cover and simmer on low heat for 1.5 to 2 hours, ensuring a gentle bubble. Season with additional salt if needed just before serving. Serve ladled over rice or spooned into bowls accompanied by corn chips or warm tortillas. Garnish with toppings such as sour cream, cheese, and fresh coriander. Refer to the notes for further serving inspirations.
