Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & turns them into something insanely delicious. Because let’s face it, Dad’s Chilli Con Carne is always the BEST Chilli Con Carne!
First things first, whatever we call it, wherever we believe it’s origins lie, can we all just agree that this dish is the ultimate comfort food? Okay good. It’s warm and spicy flavours just act as a soul-hugging bowl of goodness and quite frankly it never gets old.
‘So what makes your dad’s chilli con carne so famous?’ I hear you cry.
Well firstly let’s address the reason why one of his recipes is on my blog in the first place. Besides the fact he got jealous of Mum’s 15 minutes of fame with her Traditional Cottage Pie, a chilli con carne recipe is my dad’s claim to fame. The poor bugger can barely cook a boiled egg but strangely enough his easy chilli con carne is one of the most delicious things i’ve ever tasted. It’s seriously stood the test of time too.
So in answer to your first question, it’s simply famous in our family because for somebody who has fairly questionable cooking skills, it’s mind blowing how well the man can knock up a 10/10 chilli.
And trust me, I’ve dissected this dang recipe to the moon and back and seriously can’t fault it. It really is the best chilli con carne recipe. As much as I feel ‘Chris’ Chilli Con Carne’ has more of a ring to it, Dad’s it shall remain.
Anywho, I think he’s had enough airtime now, let’s see what all the fuss is about.
Ingredients for the best Chilli Con Carne
- Ground Beef
- Beef Stock
- Chopped Tomatoes
- Kidney Beans
- Red Wine
- Tomato Puree
- Worcestershire Sauce
- Chilli Powder
- Red Pepper
How to make the best Chilli Con Carne
- Fry up your onions, garlic and red pepper until browned, then add your beef a fry until cooked through.
- Add your wine and simmer out some of the alcohol, then stir in your beef stock and chopped tomatoes.
- Add all of your other ingredients and check for seasoning. Leave on a simmer for 45-60mins until thickened.
Dad’s 3 Top tips in making the best Chilli Con Carne
- Simplicity – One of the reasons I think this recipe offers the best chilli con carne is it’s simplicity. Sure, there’s a fair few ingredients in it, but everything there is bringing something to the table. I’ve seen recipes suggest ingredients from chocolate and gravy granules, to sugar and sun dried tomatoes. For me it’s just extra fuss. This recipe offers a gorgeously rich depth of flavour with the classic chilli flavours we all know and love, using only the necessary ingredients to do so.
- Time – The other thing that sets this chilli con carne recipe apart from many is the fact it takes time.As soon as I see a recipe called ‘quick chilli con carne’ I want to cry. Allowing the chilli to simmer on low for at least an hour not only tenderises the meat, but also allows it to soak up all those gorgeous flavours. It also allows the chilli to naturally thicken. Ever served a chilli over rice or even a bolognese over pasta and there ends up being a pool of tomato juice on the surface of your plate? Yep, too quick. The length of time is totally worth it too! Especially when a chilli con carne lends itself so neatly to leftovers in the fridge/freezer.
- Rice – So since uploading this recipe it seems a lot of the world don’t eat their chilli con carne with rice? Maybe it’s just a UK thing but either way, rice. Always rice.
So for a deliciously easy and family approved chilli con carne recipe look no further!
(p.s. I let my dad choose the music for this video and it’s literally the most dad music you could imagine.)
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How to make the best Chilli Con Carne (Full Recipe & Video)
'Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & turns them into something insanely delicious. Because let's face it, Dad's Chilli Con Carne is always the BEST Chilli Con Carne!'
- 2.2lbs / 1kg Ground Beef
- 2 cans Kidney Beans, drained (14oz/400g)
- 2 cans Chopped Tomatoes (14oz/400g)
- 2 Beef Stock Cubes
- 2 heaped tbsp Tomato Puree
- 2 tbsp Worcestershire Sauce
- 1 small Glass of Red Wine
- 3 cloves Garlic, minced
- 1 large White Onion, finely diced
- 1 large Red Pepper (Capsicum/Bell Pepper) finely diced
- 1 heaped tbsp Paprika
- 1 heaped tbsp Cumin
- 1 heaped tbsp Chilli Powder, or to preference
- Olive Oil
- Salt & Black Pepper to taste
- Lime Wedges
- Grated Cheddar Cheese
- Sour Cream
- Fresh Coriander (Cilantro)
Heat up a splash of Oil over medium heat in a suitably sized pot/pan. Add your Onion, Red Pepper and Garlic and fry until they begin to soften and just turn brown.
Add your Beef, break it up into small pieces and continue to fry over medium until there is no sign of pink in the meat. Season with Salt and Pepper.
Pour in your glass of Wine and allow to simmer for around 5 mins to burn off some of the alcohol.
Add your Chopped Tomatoes, Tomato Puree, Beef Stock Cubes, Worcestershire Sauce, Kidney Beans, Cumin, Paprika, Chilli Powder, Salt and Pepper and give it a good stir.
Reduce heat to low and allow to simmer for at least 45-60mins, stirring occasionally, until thickened.
Serve over rice with a dollop of Sour Cream, a sprinkle of fresh Coriander (cilantro) and a squeeze of Lime Juice.
Watch how to make it!
a) Chilli Powder - In the UK/AUS this is just pure ground chilli, which is want you want. However from my understanding in the US 'chilli powder' means a concoction of various different spices, which is not what you want. If you can't get your hands on plain ground chilli powder, sub in Cayenne Pepper.
b) Flavour Adjusting - The beauty of this dish is you can taste and tweak as you go. A chilli con carne, as the name suggests, should be quite spicy. If you're not too great with heat just start out with a small amount of chilli powder and adjust accordingly. For more of that iconic and powerful 'chilli con carne taste', ramp up the amount of cumin.
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) Time - Allowing the chilli to simmer on a 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, not only will it have a watery consistency, but the flavours won't have developed properly. Like I said, you're looking at around an hour, if not longer.
e) Serving - Traditionally I'll always serve with rice, but serve with whatever you fancy! If your looking for some rice advice then do check out my top tips for perfect fluffy rice!
f) 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 jack potato for the perfect lunch the next day.
g) Calories - Based on a sharing between 8 people, using 1 tbsp of olive oil and 10% fat beef mince. This calculation is without rice or any additional toppings.