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
Great recipe thanks! I am a spice and chilli head (love spicy hot food) i will have a look to see if you have any curry dishes in your recipes. For this though i change nothing but use x3 Scotch bonnett chillis for alot of extra heat and a blob of carolina reaper sauce near the end – perfect!.
Great to hear this went down well, Michael! Love the additions – don’t think I’m quite brave enough for the 3x scotch bonnets though hahah. Thanks for popping back for a review! C.
Good recipe 2nd time made it great flavour 10/10
Thanks for the review, Mick! 🙂 C.
Very tasty i would suggest anyone not liking chilli to hot to cut down the chilli otherwise very nice recipe
Love this recipe. Had previously made your bolognaise so decided to try this. I like spice more than heat, so reduced the chilli. ️ really flavourful and comforting. Thank you. As an aside, I struggle to understand commenters that say it’s too hot / too mild – we’re all grown ups and know our personal tastes and are capable of making tweaks to accommodate this.
Thanks so much for the review, Catriona! 🙂 C.
I’ve now made this lots of times with a few variations. Chorizo adds great depth and sometimes I use diced beef. I usually add rosemary and thyme from my garden and some cayenne pepper. Any extra veggies can also be included and a dash of red wine vinegar. It always turns out great so thank you from Sydney, Australia.
Thanks so much for the review, Colleen! Will have to try it with chorizo myself 🙂 C.
Currently letting this simmer bit tastes amazing already.. Tha k you.. Chorizo is a shout for next time
Can you use pork mince instead of beef mince and does the cooking time differ?
I can’t say I’ve ever used pork mince before, but you could certainly give it a go. The cooking times won’t differ 🙂 C.
I have used ground pork and have also used meatloaf mix (beef, pork and veal) and all are wonderful. Cooking time is the same. Fabulous no matter what. I have made this recipe at least 10 times and will continue to use this recipe…
This is pretty much my recipe for chili that I’ve been making over the years so I’m really glad to see that a similar one is called the best chilli ever! Really is a winner.
The only difference is I always add a teaspoon of sugar to balance out the sharpness of the tomatoes (rule of thumb is one teaspoon per tin) and add the peppers later as they will turn to mush after an hour!
Also, Bovril is the absolute daddy when it comes to adding beef stock flavour so if you sub that for the cubes you really notice the umami!
Unfortunately I have to make mine for a mix of spice and bland lovers (boo) so I err on the side of caution with the spice and then amp it up with some chilli sauce for individual portions!
Cheers!
Cheers Chris! I’ve not tried adding Bovril but will definitely give it a go! C.
Loved, loved, loved this recipe!! I made only half a batch, but after I ate a bowl full, I regretted not making a full batch, lol. I like thick chili, and this aimed to please. I didn’t have any kidney beans, so I added northern beans, and it turned out delicious. I’m not a fan of kidney beans anyway, so when I make this again, I’ll add the northern beans. I can’t wait to make this when I have company!! Thank you!
Jill, so great to hear the chilli went down well! Thanks so much for popping back for a review 🙂 C.
I make my own version usually but this time followed this recipe precisely. Is that really 2 TABLESPOONS each of cumin, paprika & chilli powder? I have just finished making it and the cumin and paprika seems far too pronounced…..
Hi Dean! Sorry to hear the chilli wasn’t quite to your taste. It’s definitely tablespoons! C.
I have been making this weekly for months and its been so tasty!
I am going to finally try it in the slow cooker tomorrow , i will keep you posted
thankyou
So pleased to hear, Fern! Thank you so much for the review 🙂 C.
Hi, how did it work out in the slow cooker? Any tips?
Thanks!
Emma