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! ★★★★★‘
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.
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).
Chilli Con Carne FAQ
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!
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.
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.
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.
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?!
How to make the best Chilli Con Carne in the world (Full Recipe & Video)
The BEST Chilli Con Carne
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
Your Private Notes:
Nutrition
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
- Epic Lasagne
- Spaghetti Bolognese
- Traditional Cottage Pie
- Soft and Juicy Meatballs
- Cheesy Ground Beef Quesadillas
- Enchiladas
My friend made this for a group of seven last week, and it was probably the best chilli I have ever tasted. I made it last night for dinner today. The recipe is straightforward and easy to follow. I like the photos and videos for those who are non cooks. The whole house smells great. It’s fantastic.
Thanks so much for the lovely review! So pleased the chilli went down well 🙂 C.
Found this site when looking for the best chilli recipe. I made this alongside your Bolognese, for my meat eating partner, I figured he has done well to last with my vegan versions for last year or so.
I gave both a try (no stuck up vegan here) and they are bloody delicious, he is very chuffed and I will have a scroll to see what other recipes peak his interest, these will now become staples, thank you very much
So pleased to hear they both went down well, Victoria! 🙂 C.
Absolutely amazing chilli! The whole family loved it and there was plenty left over for jacket potatoes. Thank you! I have bought your ‘Comfy’ recipe book, too
So pleased it went down well, Lucy! I hope you love the book 🙂 C.
Can I make this without the beans? Husband hates them !! Worried it will not be thick enough. Hoping to make this week for a giant lunch party so hoping for a quick reply. this in advance
Hi Gail! You could leave the beans out although it’ll definitely have a thinner consistency. To counteract this you’ll just need to continue simmering for longer once you remove the lid at the end. Don’t be afraid to give it a more rapid simmer if you need to reduce it by quite a lot. C.
Hi, I really want to make this chilli based on the excellent reviews but I have a question. Why do you use 1kg of beef mince when all the other recipes I have looked at use only 500g?
Hey Lucy! This is just the way I’ve always made it. I prefer a bigger batch and feel this kind of recipe benefits from having a good amount of the beef to soak in all the lovely flavour. C.
Awesome!
I halved the recipe
Doubled the coriander and oregano, used tomatoe sauce instead of puree but doubled the amount. Added 2 tsp each of kashmiri chilli flakes and ancho chilli flakes simmered with lid pn for 35 minutes then cooked in a conventional oven at 95°c for 4 hours……amazing
Thanks for sharing the tips and popping back for a review, Ian! Appreciate it 🙂 C.
This recipe cannot be improved upon! Use fresh spices….l topped mine with cheese,avo and sour cream. This is sooo tasty and l love full flavoured food just like this. A keeper and so easy.
So pleased to hear this was a success, Maria! Thanks so much for the review 🙂 C.
Sadly, despite following the recipe to a tee, we found this incredibly bland. I had wanted to try a different chilli recipe, purely for choice, but this one disappointed every family member other than my youngest daughter. There was no depth of flavour and think it needs cinnamon, cayenne and fresh chillis for sure.
Sorry to hear this wasn’t to your taste, Debbie! Hopefully you find the different chilli recipe you were after 🙂 C.
I made a half portion of this recipe (there’s only 3 of us) and other than not using red wine, I followed everything to the letter.
The only change I would make next time is to not add the water from the tomatoes’ can as I had to reduce it a lot at the end, but that was no biggie. My pan lid must fit very well lol.
Our plans changed right after I made it and it ended up sitting in the fridge for a couple of days, but if that’s how it turns out, I’ll have to make it in advance every time! I added sour cream, grated Cheddar and jalapenos to mine and it was absolutely divine. This is now my go-to chilli recipe.
I managed to save a small portion to make a few ‘Left Over Chilli Dough Balls’ for my son as a snack and he was very impressed with those as well.
Hey Judith! Thank you so much for the lovely review. So pleased it went down well 🙂 C.
Thank you! For this very detailed and easy to follow recipe, to chilli heaven.
I have tried my hand at cooking chilli from scratch before, but it always seems to lack something in the flavour department.
I followed this recipe to the letter (almost) and can honestly say I’ll never cook it any other way again.
It’s absolutely delicous.
The only thing I changed was to use Mexican oregano instead of Italian. It gives a slightly more lemony undertone, which works super well with the lime.
We just hosted a bonfire night (UK) this weekend and I decided to be brave and cook a bumper size batch for the masses and there was not a scrap left by the end of the night.
Yum.
So pleased this went down well, Bonnie! Thanks so much for popping back for a review 🙂 C.