Description
A hearty and flavorful Chilli Con Carne recipe featuring tender ground beef simmered with spices, tomatoes, and kidney beans, perfect for a comforting meal served with rice, corn chips, or tortillas and topped with sour cream, cheese, and fresh herbs.
Ingredients
Scale
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
- 800g / 28 oz can crushed tomato
- 14 oz / 420g can red kidney beans, drained (or other beans)
- 2 beef bouillon cubes, crumbled
- 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)
- 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
- Sour cream, yoghurt, grated cheese, coriander/cilantro
Instructions
- Prepare Ingredients: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion, cooking for about 1 minute until fragrant. Add diced red capsicum and cook for 2 additional minutes until the onion becomes translucent.
- Brown the Beef: Increase the heat to high and add the ground beef. Cook thoroughly, breaking up the meat with a spatula, until mostly browned all over.
- Add Chili Spice Mix: Sprinkle in the prepared chili spice mix over the beef. Continue cooking until the beef is fully browned, which helps release and deepen the flavors of the spices.
- Combine Remaining Ingredients: Stir in the tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and water (use 1/2 cup water for quicker cooking or 1 1/2 cups for slow cooking). Bring the mixture to a simmer.
- Simmer the Chili: For quick cook, simmer uncovered on medium-low heat for 20 to 40 minutes, ensuring it bubbles gently. For a slower cook, cover and simmer on low heat for 1.5 to 2 hours, keeping a very gentle bubble. Alternatively, for slow cooker method, transfer mixture to a slow cooker after Step 4, add only 1/4 cup water, and cook on low for 6 to 8 hours.
- Season to Taste: Adjust salt according to your preference just before serving.
- Serve: Serve chili over rice or in bowls with corn chips or warm tortillas on the side. Add your favorite toppings such as sour cream, grated cheese, and fresh coriander leaves for extra flavor.
Notes
- You can substitute the beef bouillon cubes by replacing the water with 2 cups of beef broth; just allow the chili to cook longer to reduce and thicken as needed.
- Adjust cayenne pepper to modulate spiciness—1 tsp for mild warmth, 1.5 tsp for moderate heat, or 2 tsp for medium spiciness. Start with less and add more later if desired.
- This recipe works amazingly in a slow cooker; simply use 1/4 cup water and cook for 6–8 hours on low for tender and flavorful chili.
- Chili tastes even better the next day and freezes very well for easy meal prep.
- Serving suggestions include bowls with toppings and sides like corn chips or tortillas, or served over rice. You can also use it in dishes like chili dogs, chili fries, stuffed baked potatoes, sloppy joes, tamale pie, pasta bake, or with cornbread.
- Popular toppings are sour cream, grated cheese, coriander/cilantro leaves, sliced green onions, diced red onion, pico de gallo, diced avocado, and sliced jalapeños or other chilies.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg
