There’s something almost primal about the scent of chilli con carne bubbling on the stove—earthy, smoky, and deeply comforting. It’s the kind of meal that feels like a warm hug on a cold night, yet still holds enough swagger to star at a weekend backyard bash.

And while purists may squabble over beans or beef cuts, the heart of chilli con carne beats strongest when it’s made with love, good spices, and just the right amount of kick.

What Exactly Is Chilli Con Carne?

Chilli con carne—“chilli with meat”—is a Tex-Mex classic that’s found a home in kitchens worldwide. Though it’s often shortened to just “chilli” in the U.S., the name tells you exactly what it is: a rich, spiced stew built on beef, tomatoes, and bold seasonings.

It’s not Mexican, not exactly—it’s a delicious cross-cultural mash-up that leans into American comfort with a wink to Southwestern flair. And the best part? It’s endlessly adaptable.

Ingredients Needed for the Recipe

This version skips the hardcore Texas rules (sorry, no dried chilis or beef chunks here) and goes for approachable, everyday ingredients that still pack serious flavour.

• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, diced (any colour works)
• 1 red capsicum (bell pepper), diced
• 1 lb / 500g beef mince (ground beef)
• 3 tbsp tomato paste
• 800g / 28 oz can crushed tomatoes
• 14 oz / 420g can red kidney beans, drained (or swap for black beans, pinto, or leave them out)
• 2 beef bouillon cubes, crumbled
• 1½ tsp sugar (balances acidity)
• ½–1½ cups water (depending on cooking time)

Chilli Spice Mix (homemade for consistency & control):

• 1–2 tsp cayenne pepper (adjust to your heat tolerance)
• 4 tsp paprika (smoked or sweet—your call)
• 5 tsp ground cumin (the soul of the dish)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1½ tsp kosher salt (plus more to taste)

This blend avoids the confusion of store-bought “chilli powder,” which varies wildly outside North America. Here, you’re in full control—more cumin for earthiness, extra cayenne if you dare.

How to Make Chilli Con Carne?

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Sauté the Aromatics

Heat olive oil in a large pot or deep skillet over medium-high. Toss in garlic and onion, stir for a minute until fragrant. Add diced red capsicum and cook another 2 minutes—just until softened but still bright.

Brown the Beef

Crank the heat to high, add the beef, and break it up with a wooden spoon. Cook until no pink remains and the edges get crispy—those little browned bits are flavour gold.

Bloom the Spices

Now, sprinkle in the entire chilli spice mix. Stir constantly for about a minute. You’ll smell it instantly—warm, toasty, and deeply inviting. This “blooming” step unlocks layers you’d miss otherwise.

Simmer It All Together

Pour in the crushed tomatoes, tomato paste, beans, crumbled bouillon cubes, sugar, and water. Stir well, scraping the bottom to lift any stuck-on goodness.

Choose Your Cooking Style

For a quick weeknight fix: Simmer uncovered on medium-low for 20–40 minutes, stirring occasionally. The sauce thickens, the flavours meld, and dinner’s ready before the school run ends.

For something richer: Cover and cook gently for 1.5 to 2 hours on low heat. The beef turns melt-in-your-mouth tender, and the sauce deepens into something almost velvety. Patience pays off.

Season and Serve

Taste right before serving. Maybe a pinch more salt, a splash of vinegar, or even a drizzle of honey if your tomatoes are tart. Then dish it up your way—over rice, with chips, or tucked into a bowl with all the fixings.

Best Time to Serve This Dish

Chilli con carne is a cold-weather champion—ideal for rainy Sundays, post-ski dinners, or post-game gatherings. But don’t box it in. It’s just as welcome at a summer potluck (served with icy beers and lime-spiked corn).

And because it tastes even better the next day, it’s perfect for meal prep or feeding a crowd. One pot can stretch to 10 servings if you’re loading up buns for sloppy joes or topping fries.

How to Store and Reheat

Leftovers? Lucky you. Chilli con carne keeps brilliantly. Cool it completely, then stash in an airtight container in the fridge for up to 4 days—or freeze for 3 months.

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Microwaving works too, but give it a good stir halfway through to avoid hot spots. Pro tip: freeze in portion-sized jars for easy single servings.

Pairing Ideas and Creative Twists

Go classic: serve with fluffy white rice and a dollop of sour cream. Or lean into crunch with thick corn chips for scooping—add cheese, avocado, and fresh coriander for instant nacho vibes.

Feeling fancy? Ladle it over baked potatoes, stuff it into burritos, or layer it with macaroni and cheese for a one-pot wonder. For a Southern twist, pair it with a slice of buttery, honey-drizzled cornbread—crispy on the edges, soft in the middle.

Vegetarian friends? Swap beef for lentils or textured vegetable protein, use veggie bouillon, and keep the spice mix intact. They’ll never miss a thing.

Tips

Don’t skip blooming the spices—it transforms them from dusty to divine. And if your chilli tastes flat, a pinch of sugar or a splash of Worcestershire sauce can work magic.

Beans are optional, but they add texture and stretch the meal. If you’re new to chilli, start with less cayenne—you can always add heat later, but you can’t take it out!

Use full-fat beef mince for richer flavour, but lean works fine if you add a knob of butter while cooking. And always, always taste before serving. A final tweak of salt or acid can lift the whole dish.

Why This Isn’t Texas Chilli—And That’s Okay

True Texas chilli is a bean-free, tomato-free, almost spiritual experience made with dried chilis and hand-chopped beef. And while that’s beautiful in its own right, this version is for the rest of us—busy, hungry, and craving something hearty without a three-hour prep.

This recipe embraces the global interpretation of chilli con carne: saucy, spiced, loaded with beans (if you like), and ready to please a table of picky eaters and spice lovers alike. It’s not trying to be authentic—it’s trying to be delicious.

Final Thought

Chilli con carne isn’t just dinner—it’s a mood. It’s the meal you make when you want to feed people, impress guests, or just treat yourself to a bowl of warmth. Serve it messy, serve it elegant, but always serve it with pride (and extra cheese).

So fire up that pot, toast those spices, and let the aroma fill your kitchen. The world might be complicated, but dinner? Dinner can be this simple—and this good.

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Chilli Con Carne Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American, Mexican Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Servings: 6 Estimated Cost: $ 15 Calories: 420

Best Season: Fall, Winter

Description

You call it Chili, we call it Chilli Con Carne—but either way, this rich, spicy, bean-filled stew is pure comfort in a bowl. Simmered with bold Tex-Mex spices and tender ground beef, it’s perfect served over rice, with cornbread muffins, or dunked with corn chips. Make it quickly for a midweek meal or slow cook for ultra-tender depth of flavor.

ingredients

Servings

Main Ingredients

• 1 tbsp olive oil
• 3 garlic cloves (minced)
• 1 onion (diced (brown, white, or yellow))
• 1 red capsicum (bell pepper) (diced)
• 1 lb / 500g beef mince / ground beef
• 3 tbsp tomato paste
• 800 g / 28 oz crushed tomatoes (canned)
• 14 oz / 420g red kidney beans (drained (or other beans like black or pinto))
• 2 beef bouillon cubes (crumbled)
• 1.5 tsp sugar (any type)
• 0.5–1.5 cups / 125–375 ml water (adjust based on cook method)

Chili Spice Mix

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

To Serve

• cooked rice, corn chips, or warm tortillas
• sour cream, grated cheese, chopped coriander/cilantro (plus optional toppings: diced avocado, pico de gallo, jalapeños)

Instructions

1. Heat olive oil in a large pot or deep skillet over medium-high heat. Add garlic and onion and cook for 1 minute, then add diced capsicum and cook for 2 more minutes until onion is translucent.
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2. Increase heat to high and add ground beef. Cook, breaking it up with a spoon, until mostly browned.
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3. Add the entire Chili Spice Mix and cook for 1–2 minutes, stirring constantly to toast the spices and coat the beef—this enhances flavor.
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4. Add crushed tomatoes, tomato paste, kidney beans, crumbled beef bouillon cubes, sugar, and water (use ½ cup for Quick Cook or 1½ cups for Slow Cook). Stir well to combine.
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5. Bring to a gentle simmer, then reduce heat accordingly: - **Quick Cook**: Simmer uncovered for 20–40 minutes on medium-low. - **Slow Cook**: Simmer covered for 1.5–2 hours on low heat, stirring occasionally.
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6. Taste and adjust salt if needed. The chilli thickens as it cools, so add a splash of water when reheating if desired.
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7. Serve hot over rice, with cornbread muffins, or with corn chips. Top generously with sour cream, grated cheese, and fresh coriander.
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Nutrition Facts

Servings 6

Serving Size 1 serving (approx. 1.5 cups)

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 18gg28%

Saturated Fat 6gg30%

Trans Fat 0.5gg

Cholesterol 55mgmg19%

Sodium 1180mgmg50%

Potassium 950mgmg28%

Total Carbohydrate 38gg13%

Dietary Fiber 9gg36%

Sugars 10gg

Protein 28gg57%

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Calcium 8 mg

Iron 25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Slow Cooker Option: After browning beef and sautéing veggies, transfer everything to a slow cooker and cook on LOW for 6 hours.
• Freezer Friendly: Chilli Con Carne freezes beautifully for up to 3 months. Thaw overnight and reheat gently on the stove.
• Make it vegetarian: Swap beef for lentils or plant-based mince, and use veggie stock cubes.
• Serve it many ways: Over baked potatoes, hot chips with cheese sauce (Chilli Fries!), in rolls (Sloppy Joes), or topped with cornbread batter for Tamale Pie!

Keywords: chilli con carne, chili recipe, easy chilli, beef chilli, tex mex dinner, homemade chili