Chilli Con Carne Recipe

If you’re craving a hearty, spicy, and deeply satisfying meal, nothing beats a classic chilli con carne. Packed with tender beef, warming spices, and a rich tomato base, this dish is the perfect comfort food for busy weeknights or relaxed weekend gatherings. The best part? It’s incredibly versatile—serve it with rice, scoop it up with tortillas, or simply enjoy it with crunchy corn chips. This recipe balances bold flavors with a smooth, saucy texture that keeps you coming back for more.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick or Slow Cook Options – Whether you need dinner on the table fast or want to let it simmer gently for depth of flavor.
• Simple, Everyday Ingredients – Uses pantry staples like beans, tomatoes, and spices you likely already have.
• Perfect for Any Occasion – A crowd-pleaser for family dinners, parties, or meal prep.
• Unbeatable Flavor Balance – Smoky paprika, earthy cumin, and a hint of cayenne bring warmth without overpowering heat.
• Comfort Food at Its Best – Rich, hearty, and satisfying—like a hug in a bowl.

Ingredients Needed

For the Base

• 1 tbsp olive oil
• 3 garlic cloves, finely minced
• 1 large onion, diced (brown, yellow, or white works well)
• 1 red bell pepper (capsicum), diced

For the Meat & Sauce

• 500 g (1 lb) ground beef (mince)
• 3 tbsp tomato paste
• 1 can (800 g / 28 oz) crushed tomatoes
• 1 can (420 g / 14 oz) red kidney beans, drained and rinsed (or substitute with black beans, pinto, or mixed beans)
• 2 beef bouillon cubes, crumbled
• 1 ½ tsp sugar (any variety)
• ½ – 1 ½ cups (125 – 375 ml) water, depending on cooking method

Chilli Spice Mix

• 1–2 tsp cayenne pepper (adjust heat to taste)
• 4 tsp paprika
• 5 tsp ground cumin
• 2 tsp garlic powder (or onion powder)
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 ½ tsp kosher salt (or cooking salt)

To Serve

• Steamed rice, warm tortillas, or crunchy corn chips
• Toppings: sour cream or Greek yoghurt, shredded cheese, fresh coriander (cilantro)

How to Make Chilli Con Carne

1. Sauté the Aromatics

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add garlic and onion, stirring for about 1 minute. Toss in the bell pepper and cook for another 2 minutes, until the onion becomes soft and translucent. This step builds the flavor base.

2. Brown the Beef

Increase heat to high and add the ground beef. Break it up with a wooden spoon and cook until it’s no longer pink, about 5 minutes. Browning adds richness and depth.

3. Bloom the Spices

Sprinkle in the Chilli Spice Mix. Stir well and cook for 1–2 minutes until the beef is evenly coated and the spices release their aroma. Toasting spices intensifies flavor.

4. Build the Sauce

Add tomato paste, crushed tomatoes, kidney beans, crumbled bouillon cubes, sugar, and ½ cup water (for quick cooking) or up to 1 ½ cups (for slow simmering). Stir until everything is combined.

5. Simmer

• Quick Cook – Reduce heat to medium-low and simmer uncovered for 20–40 minutes, until thickened.
• Slow Cook – Cover and simmer gently on low heat for 1 ½–2 hours. Stir occasionally and add extra water if needed.

6. Adjust & Serve

Taste and adjust seasoning with extra salt if needed. Serve hot over rice, or ladle into bowls with tortillas or corn chips. Finish with your favorite toppings like sour cream, cheese, and fresh coriander.

Serving and Storage Tips

• Serving Ideas: Spoon over fluffy rice, stuff into baked potatoes, or use as a nacho topping. Add fresh lime juice for brightness.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.

Helpful Notes

• Adjust Heat: Use less cayenne for a milder version, or add fresh chopped chillies for extra kick.
• Vegetarian Option: Swap beef for lentils or extra beans.
• Make Ahead: Flavors deepen overnight, so it tastes even better the next day.
• Slow Cooker Method: After browning beef and spices, transfer to a slow cooker with other ingredients. Cook on LOW for 6–8 hours.

Conclusion

This chilli con carne recipe is a true crowd-pleaser—bold, flavorful, and comforting every time. Whether you simmer it quickly for a weeknight dinner or let it slow cook for melt-in-your-mouth depth, it’s guaranteed to impress. Simple to make, endlessly versatile, and always satisfying, it deserves a spot in your regular meal rotation.

If you try this recipe, please leave a ⭐ star rating and a comment below—I’d love to hear your variations! And don’t forget to share it on Pinterest or Facebook so others can enjoy it too. What’s your favorite way to serve chilli con carne—over rice, in tacos, or with nachos? Let us know!

Frequently Asked Questions (FAQ)

Can I use a different type of meat?

Yes—ground turkey, chicken, or even lamb all work well. Adjust cooking time slightly depending on the meat.

How do I make this recipe gluten-free?

Most ingredients are naturally gluten-free, but check your bouillon cubes and tortillas to ensure they’re certified gluten-free.

Is chilli con carne freezer-friendly?

Absolutely! It freezes beautifully for up to 3 months. Reheat slowly and add a splash of water if needed.

How thick should the sauce be?

It should be thick enough to coat the back of a spoon but still saucy enough to spoon over rice. Simmer longer for a thicker consistency.

Why does my sauce taste too acidic?

If your tomatoes are very tangy, add a little extra sugar or a splash of cream to balance the flavors.