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This recipe has been tested over many years to create a rich, spicy and DELICIOUS chilli con carne that you’ll make over and over again!

Reader, Vikki says: ‘The best chilli ever….I’ve tried so many recipes, and yet this one is utter perfection! ★★★★★‘

overhead shot of chilli in a bowl served with golden spoon and fork on slate

The BEST Chilli Con Carne

First things first, whatever we call it (chilli, chili or chilli con carne), wherever we believe its origins lie, can we all just agree that this dish is the ultimate comfort food? Okay good. Its warm and spicy flavours just act as a soul-hugging bowl of goodness, and quite frankly, it never gets old.

Alright, I’m gonna have to do some explaining here before you think I’m blowing my own trumpet for no reason.

What makes this recipe so amazing?

  • Game Changers – A couple of game changing ingredients really turn this chilli up a notch. A glass of red wine adds a gorgeous depth of flavour, whilst a few tablespoons of Worcestershire sauce adds a deep background flavour!
  • Texture – A long simmer leaves you with soft and tender beef in a thick and rich sauce.
  • Easy – It’s so EASY to make! A no fuss, no nonsense recipe even for even the most beginner of cook to master. All in one pot too!
  • Rich and Flavoursome – The perfect combo of seasoning and spices gives this chilli a real punch of flavour!

In terms of making a chilli con carne, I promise it couldn’t be easier.

close up shot of hand dunking golden spoon into bowl of chilli, rice and lime wedges

Making Chilli Con Carne

When I was younger (much younger, I hasten to add) I used to believe chilli con carne was just a bolognese with kidney beans and a bit of spice. Whilst they’re both technically ‘meat sauces’, chilli con carne has a much more distinctive flavour profile.

Homemade Spice Mix

When it comes to chilli con carne seasoning, I highly recommend ditching the pre-made stuff and making your own. You don’t need any special ingredients, and hopefully, these seasonings should be familiar in your cupboards. If not, they’re all easily accessible at all supermarkets! Here’s what you’ll need:

  • Paprika
  • Cumin
  • Chilli Powder
  • Oregano
  • Ground Coriander
  • Sugar
  • Salt & Black Pepper

This simple concoction is the backbone of a solid chilli recipe and is what gives you that iconic ‘chilli’ flavour.

Chilli Con Carne Consistency

Because you’re simmering for quite some time, it’s important to use a pot with a heavy lid. This will ensure all the steam doesn’t escape as it simmers. If you leave the lid off, the chilli is going to reduce down way too quickly; you need the steam to keep the chilli saucy as it simmers. You can then remove the lid and reduce it down to preference. As written, this recipe will give you quite a thick chilli, which I think is much more classic/preferable than the watery, soupy kind.

Recipe Tip

My number one piece of advice for making the best chilli con carne is to allow it to simmer, with a heavy lid on, for at least 90mins. The difference is crazy. It allows the flavours to intensify and marry together, whilst reducing the liquid and tenderizing the beef.

Process shots: fry onion, pepper & garlic (photo 1), fry beef (photo 2), fry tomato paste (photo 3), simmer wine (photo 4), add chopped tomatoes, kidney beans, Worcestershire sauce, stock cubes and seasoning (photo 5), mix then simmer (photo 6).

6 step by step photos showing how to make chilli con carne

Chilli Con Carne FAQ

How spicy is this recipe?

Chilli, as the name suggests, should be quite spicy. I’d say this recipe gives you a medium spice. There’s definitely a kick, but it’s certainly not overbearing. Having said that the spice level is completely in your control. If at all wary I recommend starting with a small amount of chilli powder and adjusting towards the end. Much easier to add more than take it out!

Can I make this ahead of time?

You can certainly make this ahead of time! In fact, I think it actually tastes better after some time relaxing. It gives the flavours a chance to snuggle with each other. Just cook as instructed, allow to cool then cover and pop in the fridge. Reheat on the hob (may need to add a dash of water to loosen up). Or in short blasts in the microwave.

Can I freeze IT?

Sure can! Just allow to cool, then store in an airtight container and pop in the freezer for up to 6months. To reheat just bring to room temp then re-heat on the hob. Or you can microwave from frozen. Just ensure it’s piping hot throughout.

Can I make this in the slow cooker?

If you want to make it in the slow cooker you’ll want to leave out the water. From there just cook on HIGH for 3-4 hours or LOW 6-8 hours.

ladle pouring chilli onto rice in small bowl on brown towel next to golden fork and spoon

Serving Chilli Con Carne

The awesome thing about chilli is that you can serve it in so many different ways. Here’s a list of my favourite ways:

  • Rice – I know this confuses my American readers, but I’ve always served my chilli over rice, as do many other Brits!
  • Cornbread – Serve in a bowl with toppings (see below) and cornbread for dunking. A much more familiar sight across the pond!
  • Fries – Serve this chilli poured over fries with heaps of cheese to make the BEST chilli cheese fries.
  • Hotdog – Whip up some irresistible chili cheese dogs.
  • Baked Potato – Pour the chilli over a jacket potato for another British delicacy.

Whichever way you choose to serve it, there must be toppings! Here’s some of my favourites:

Chilli Con Carne Toppings

  • Cheese – This is a MUST. I love Cheddar, but follow your heart.
  • Tortilla Chips – I typically add these if I’m serving with rice/in a bowl for dunking.
  • Sour Cream – I love a dollop of sour cream to balance the spice.
  • Coriander/Cilantro – A lovely garnish for a final pop of flavour and colour.
  • Lime – A squeeze of lime juice at the end, because you’re fancy.

After more chilli recipes? Check out my Vegetable Chilli, Chili Mac, Chilli Hotpot and Slow Cooker Turkey Chilli!

Alrighty, let’s tuck into the full recipe for this Chilli Con Carne recipe shall we?!

chilli served in small bowl with rice, sour cream and lime wedges next to golden spoon and fork

How to make the best Chilli Con Carne in the world (Full Recipe & Video)

chilli served in small bowl with rice, sour cream and lime wedges next to golden spoon and fork
4.90 from 66 votes

The BEST Chilli Con Carne

By: Chris Collins
This recipe has been tested over many years to create a rich, spicy and DELICIOUS chilli con carne that you'll make over and over again! I recommend giving the notes section a quick read before getting started for best results.
Prep: 20 minutes
Cook: 1 hour 50 minutes
Total: 2 hours 10 minutes
Servings: 6
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Equipment

  • Chopping Board & Sharp Knife
  • Large Pot with Lid & Wooden Spoon
  • Sieve/Colander (to drain beans)
  • Ladle (for serving)

Ingredients 

Chilli Con Carne

  • Olive Oil, as needed
  • 1 large White Onion, finely diced
  • 1 large Red Pepper (Capsicum/Bell Pepper) finely diced
  • 3 large cloves of Garlic, finely diced
  • 2.2lbs / 1kg Ground/Minced Beef (see notes)
  • 2 heaped tbsp Tomato Puree (Tomato Paste in US)
  • 1 cup / 240ml Red Wine, (see notes)
  • 2x 14oz/400g cans Chopped Tomatoes
  • 2x 14oz/400g cans Kidney Beans, drained
  • 3 tbsp Worcestershire Sauce
  • 2 Beef Stock Cubes (Beef Bouillon)
  • 2 tbsp EACH: Paprika, Cumin, Chilli Powder (see notes)
  • 1 tsp EACH: Oregano, Ground Coriander, Sugar, Salt (or to taste)
  • 1/2 tsp Black Pepper

Extras 'n' Optionals to serve:

  • Rice
  • Grated Cheddar Cheese
  • Lime Wedges
  • Sour Cream
  • Fresh Coriander (Cilantro)

Instructions 

  • Add a splash of oil to a large deep pot over medium heat. Add the onion, red pepper & garlic and fry until they begin to soften and take on a tinge of golden colour.
  • Add in the beef, break it up with your wooden spoon and continue to fry over medium heat until browned all over. Stir in 2 heaped tbsp tomato paste then deglaze with red wine. Allow to simmer for a few mins to allow the meat to soak in the wine.
  • Add the canned chopped tomatoes. Fill each can halfway up with water, swill, then add that in too. Add in the drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, 2 tbsp cumin, paprika, chilli powder, 1 tsp oregano, ground coriander, salt & sugar and 1/2 tsp black pepper.
  • Give it a good stir as you bring to a simmer, making sure everything is well blended. Once simmering pop on the lid, turn down the heat to low and allow it to bubble away for 1 hour 30mins, stirring occasionally. I know it seems a long time but it truly makes a difference.
  • Take off the lid and allow to simmer until the sauce thickens to your desired consistency – 5-10 mins or so, depending on how much it has already reduced (keep simmering longer to thicken if needed – just keep simmering, it will thicken, I promise). Adjust seasoning/spice with chilli powder, salt, sugar and black pepper if needed.
  • Serve over rice with cheese, a dollop of sour cream, a sprinkle of fresh coriander and a squeeze of lime juice!

Video

Notes

a) Beef – I typically use 12% fat. That way, you get a little bit of the fatty flavour, but it doesn’t end up too oily. You can use fattier beef, just consider draining away excess fat after it’s fried if you need to.
b) Spice – The beauty of this dish is that you can taste and tweak it as you go. A chilli con carne, as the name suggests, should be quite spicy. However, if you’re wary of spice, you can opt for a mild chilli powder (I use hot) or even a mix of both. In all cases, I recommend starting off on the side of caution because it’s always easier to ramp it up than it is to tone it down. If you’re in the US, please be aware ‘chilli powder’ in the UK is around 95% ground chillies, not a blend of different ‘chili’ seasonings.
c) Beef Stock Cubes – As mentioned in the recipe, it’s only the cubes you want i.e NOT diluted in water. The juice from tomatoes will dilute the stock. Just make sure you crumble them in, or if you’re using jelly stock, then make sure they’re thoroughly mixed in.
d) Red wine – This adds a gorgeous depth of flavour – please don’t skip this! Don’t use anything fancy, just a cheap red will do the trick. Most, if not all of the alcohol will burn off, but if you really can’t use wine then just sub with stock.
e) Time – Allowing the chilli to simmer on low heat for a long period of time is crucial in both the consistency and flavour of this dish. If the sauce isn’t properly reduced, it will have a watery consistency and the flavours won’t have developed properly. As I said, you’re looking at around an hour and a half, if not longer.
f) Consistency – I like my chilli quite thick, and this recipe should provide that. If you want it saucier, you could add more water when you swill out the cans. In all cases, it’s important to use a heavy lid otherwise too much steam will escape and the chilli will over-thicken. If it’s too watery after you’ve simmered with the lid on, just keep simmering with the lid off until your desired texture (it will thicken, just keep simmering away for longer if needed). Although more unlikely, if you find it starts to over-thicken as it simmers with the lid on just add a splash of water to loosen it up.
g) Serving – Traditionally I’ll always serve with rice, but serve with whatever you fancy! Baked potato and cornbread work great.
h) Leftovers – This dish also lends itself to the perfect leftover lunch. Pop in the fridge (or freezer for long term), thoroughly reheat and plonk on a jacket potato for the perfect lunch the next day. Or use them for Leftover Chilli Garlic Dough Balls!
i) Updated – This recipe was updated on 21/10/19 with extra spices and longer cooking time. 
j) Cookbook – This recipe is included in my debut cookbook ‘Comfy‘ due to popular demand!
k) Calories – Based on a sharing between 6 people, using 1 tbsp of olive oil and 12% fat beef mince. This calculation is without rice or any additional toppings.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition

Calories: 545kcal | Carbohydrates: 26.52g | Protein: 50.5g | Fat: 22.81g | Saturated Fat: 8.141g | Polyunsaturated Fat: 1.318g | Monounsaturated Fat: 10.093g | Trans Fat: 0.622g | Cholesterol: 146.67mg | Sodium: 254.67mg | Potassium: 1217.33mg | Fiber: 6.8g | Sugar: 7.013g | Vitamin A: 3733.33IU | Vitamin C: 52.8mg | Calcium: 106.67mg | Iron: 7.867mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

Hey, whilst you’re here why not check out my other recipes?

Classic Minced/Ground Beef Dinners

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
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Recipe Rating




182 Comments

  1. Louise says:

    I don’t eat beef. Could I swap for pork or maybe chicken mince? Which do you think would work better? Thanks!

    Reply
    1. Chris Collins says:

      I’d definitely go with pork over chicken. The flavour profile is matched for beef though so can’t predict the outcome. C.

      Reply
  2. Fiona says:

    I have tried lots of chilli recipes, but yours us the best I’ve ever made, followed the recipe exactly! Everyone loves it! Including me! Thanks.

    Reply
    1. Chris Collins says:

      So pleased to hear, Fiona! 🙂 C.

      Reply
  3. Karolina says:

    Chris, I have made a lot of your recipes and I have to say all of them are amazing!
    I tweeked my chilli by adding a small can of chipotle chilli and it was amazing!
    Thank you!

    Reply
    1. Chris Collins says:

      So pleased to hear the recipes are going down well, Karolina! 🙂 C.

      Reply
  4. Carmen says:

    Thank you so very much for the recipe, probably probably the best I’ve made ever. Just made this morning, thanks for posting the notes, as I cut down a bit on spices. Your instructions are awesome, again thank you. Sincerely Carmen

    Reply
    1. Chris Collins says:

      So pleased it went down well for you, Carmen! 🙂 C.

      Reply
  5. Emma says:

    This is the best chilli recipe ever. I wanted to tweak it for the slow cooker. Worked out great following the first 2 steps then adding everything apart from water to slow cooker. I also reduced wine quantity to 150ml. Cooked for 8 hours on low. Perfect!

    Reply
    1. Chris Collins says:

      Thanks so much for the feedback on slow cooking! So pleased it worked out well 🙂 C.

      Reply
  6. Carmela says:

    5 stars
    First time eating chilli & thank god I followed your recipe! I may have messed up the wine measurements(added way less) but this turned out sooo good!! This recipe is deffs one I’ll be saving

    Thank you for sharing it!

    Reply
    1. Chris Collins says:

      Ah that’s awesome to hear! Thanks for trusting my recipe and thank you for the review 🙂 C.

      Reply
      1. Caron says:

        5 stars
        Make this chilli for my local football team, I top it with lightly spiced wedges and cover with cheddar cheese, and bake in the oven, much like the chilli hotpot recipe you do. Goes down a treat every time I make it

      2. Chris Collins says:

        Thanks so much for the review, Caron! So pleased the chilli goes down well 🙂 C.