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.
I made this last night.. again.. I put extra chilli in (coz I like it hot)
YUM!!
Is garlic salt the same as onion powder
Hi Patsy ! It’s different but if you can’t find onion powder then use garlic salt instead of normal salt 🙂 N x
sounds good – will try it – my usual go to doesn’t have tomatoes and I use pinto beans. thanks for all your wonderful recipes.
Delicious! You’ve done it again, Nagi 😉 Thanks!
Glad to hear you enjoyed this Jon! Thanks for letting me know – N x
5 stars from my family! We had no cayenne first time, but half recommended serve next time and it was awesome thanks
Glad to hear you enjoyed this Elesha! Thanks for letting me know – N x
Serve that with a big hunk of Corn Bread…OMG
Amen
Made it to the dot .. typo 🤦🏻♀️
Ha! Nothing compared to the typos I do! 😂
Absolutely amazing! Highly recommend.. I added a bit more spice as we like it spicy in our home 🙂 made it to the fit otherwise.. simmered for a good two hours and used soaked boiled beans from home.. not the canned variety .. served with a loaf of delicious tomato bread from the bakery and guacamole.. yummmo!
Could you cook ithe chili in slow cooker on high heat? I’m hungry! Lol
Just made a batch today and it came out great. Only change I made was to add two cans of kidney beans because I like a lot of beans in my chili and don’t care what Texans may think. LOL
Oh yeah! I also added a couple Jalapeno peppers because I had them on hand and figured why not. I only gave it a quick taste as I always prefer it the next day but a buddy of mine stopped by and had to try it out so I served him a bowl straight up, no cheese, no tortilla chips and no green onions – his choice not mine 🙂 , and he loved it. Much fuller flavour than using an envelope of pre-mixed chili seasoning and just as easy considering I always have the necessary spices on hand.
Use 2 TSP smoked paprika in there with 2 TSP normal paprika and you’re definitely onto a winner 🙂
Yes, it is at the very end “other ways to serve it” (tossed with pasta). Sorry I missed it before.
Don’t apologise! ❤️
Keep up the good work. Love your recipes!!! Sharon
Hi Nagi,
Just wondering, if using the slow cooker method do you brown the meat and onion first or just add everything into the cooker and go from there?
Hi Louise! Just popped an extra note in the slow cooker directions to make it clearer 🙂 N x
I am wondering if you have a good Mexican Red Sauce Recipe? I have tried many recipes and can’t find one that is really great. I would love to try one from you! Thanks, Sandra
Hi Sandra! This one is really old and due for a refresh with a video! But here it is 🙂 https://wellnessoffers.info/enchilada-sauce/%3C/a%3E%3C/p%3E
Thanks so much!
Hi Nagi. Love the recipe, looks simple and delish.
Dozer guarding the food huh?😂 I am guessing the rewards will be of the same kind 😂😂. Got to love that dog …
Have a super weekend! Hugs …
PS: doing the basil tomato rice tomorrow ..😊
Food is the only thing he guards. He certainly doesn’t guard the house!!! 😂 I came home one day to find a new lawn mower guy in the backyard rumbling with Dozer 🙄
😱 yikes!
Nagi, my old recipe for Chilli Con Carne is in the bin! The slow cooker did the work while we worked in our coffee plantation and were rewarded with an absolutely luscious dinner.
Woah! Love hearing that Jasmine!! N xx
Hello Nagi, I think your recipe sounds pretty good. But, what I really like is when your commenters come in with their suggestions for the recipe. Ie chocolate or cocoa. Sounds wonderful. Thankyou Nagi and everyone else. 🙂
I have to confess I haven’t tried it with chocolate or cocoa, but I plan to!! 🙂 N x
It is also wonderful served over a bed of pasta – especially spaghetti!
I didn’t have that on my list?? 🤔
YAY NAG! You’ve just solved my “What am i going to cook for dinner problem” I haven’t made this in ages and your recipe looks so much better. Thanks Nag for yet another great recipe.
Say woof to Dozer for me
Oooh! I’d love to know what you think if you do try it! Dozer sends slobbery kisses back (EEEEW!!!)
I agree with earlier posts that cocoa or chocolate can deepen the flavor and make it more complex, similar to the way it affects mole sauces. Some use the term “con carne” with chili in the States, too. Years ago, it had distinguished all-bean chili from those including meat also, or meat exclusively. (Con carne=with meat, literally.). My personal preference is for pinto beans and beef broth instead of water, but black beans and kidney beans are ok, too. Some people claim adding a can/bottle of Coke to a big restaurant -sized vat of chili can “de-fuse” the effect of any kind of beans used, making them less “explosive” later.
There is another type of chili in the States, also: Cincinnati Chili. It’s chili served over spaghetti with various toppings, depending on various recipes. It’s sometimes known as Skyline Chili, after a restaurant very popular for it, or maybe where it had originated, or sometimes also as 3-way Chili or 4-way Chili, according to how many toppings are put on it. It’s basically an Ohio thing, but has a devoted following that extends elsewhere, also.
If this heat wave doesn’t end soon, I’ll be giving your recipe a shot in a slow cooker–it looks very good. I’ve got jars and jars of our kind of chili powder on hand, since I use it in dry rubs for steaks and other things too, but also have the separate spices and can try your signature chili mix–sounds like a great marketing opportunity, by the way, since it’s not readily available there? Nagi’s Texas or Western Chili Spice?
I’ve never heard of Cincinnati Chilli before! Thanks so much for that tip Wynn, off to check out a recipe now! N xx
Cincinnati Chili isn’t Mexican or Tex-Mex, but it contains beef and chili powder. It’s a bit different, and is either Greek-American or Macedonian-American, or a mix of both maybe. I know you are partial to Greek cuisine, so thought you might enjoy it.
Ooooooo! OR! Dry spice packet/envelope combinations with recipes or simple instructions on the reverse, plus website address for creating other Tex-Mex dishes, and other signature spice packets for Middle Eastern, Indian, Greek recipes, also? Every item you are unable to purchase easily in Australia, is an opportunity to bring it to Australia under your brand to make it available to other Australians.
I love your entrepreneurial spirit Wynn!!! I’ve often thought about it but there are already companies that import US things!!! And sooooo many spice mix companies, I do wonder if it would be worth it!! N xx
Well, it wouldn’t be offering imported spices. It would be offering specific flavors and simplified cooking experiences. The US imports no end of spices too, and there are lots of spice mixes also, but Boston native Emeril Lagasse (aka: Emeril Is Gassy) offers a New Orleans, Louisiana flavor experience with his line of Cajun seasonings available all over the US to simplify producing those flavor profiles and recipes for home cooks. Boxed meal ingredients delivered to people’s doors, and now available at grocery stores too, have taken off in a BIG way in the US too. I don’t see the appeal of those, personally, since people need to prep and cook the ingredients following the recipe contained with the ingredients, but simplification seems to be a concept gaining rapidly in popularity and appeal for busy people. But, I understand your hesitation, also, and have no idea as to how expensive the market research would be to determine whether or not it would be feasible or worthwhile.
Does Rachel Ray’s cooking show air on Australian tv? She wasn’t a pro, but has amassed a cooking empire: tv show, cookbooks, magazine, cookware line, a pet food line, etc. You never know what the possibilities might be, unless those are imagined and given some consideration. 🙂 Of course, there can be a down side to fame and glory too, so what makes you most happy and is most fulfilling, personally, is really the most important. There is much to be said for hearth (or beach), home, and a happy dog, also.
Hmm! I do love that idea!! Not that I am anything like an Emeril. 🙂 He is a serious pro!!