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)
The BEST Chilli Con Carne
- Large heavy top pot & Wooden Spoon
- Chopping Board & Sharp Knife
- 2.2lbs / 1kg Ground Beef (preferably lean)
- 2x 14oz/400g cans Kidney Beans, drained
- 2x 14oz/400g cans Chopped Tomatoes
- 1 cup / 250ml Red Wine
- 3 tbsp Worcestershire Sauce
- 3 cloves Garlic, minced
- 2 Beef Stock Cubes (Beef Bouillon)
- 2 heaped tbsp Tomato Puree (Tomato Paste in US)
- 1 large White Onion, finely diced
- 1 large Red Pepper (Capsicum/Bell Pepper) finely diced
- 2 tbsp each: Paprika, Cumin, Chilli Powder (or to preferred spice level)
- 1 tsp each: Oregano, Ground Coriander, Sugar, Salt (or to taste)
- 1/2 tsp Black Pepper
- Olive Oil
Extras 'n' Optionals to serve:
- Lime Wedges
- Grated Cheddar Cheese
- Sour Cream
- Fresh Coriander (Cilantro)
- Add a splash of oil over medium heat. Add your Onion, Red Pepper and Garlic and fry until they begin to soften and start to 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. If you've got fatty mince, drain away some of the fat here. Stir in 2 heaped tbsp tomato puree then deglaze with 1cup/250ml red wine. Allow to simmer for around 5 mins to burn off some of the alcohol.
- Add 2 cans chopped tomatoes, 2 cans drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, 2 tbsp Cumin, Paprika, Chilli Powder (or to spice preference), 1 tsp oregano, ground coriander, salt & sugar (or to taste) and 1/2 tsp black pepper. If you're not sure with spice just start off with 1 tbsp chilli powder and adjust at the end.
- Give it a good stir then pop on the lid, turn down heat to low and allow to simmer for 1 hour 30mins, stirring occasionally. I know it seems a long time but it truly makes the difference.
- Take off lid and allow to simmer until the sauce thickens (10 or so mins). Adjust seasoning with chilli powder, salt, sugar and black pepper.
- Serve over rice with a dollop of sour cream, a sprinkle of fresh coriander (cilantro) and a squeeze of lime juice.