The BEST Chilli Con Carne

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

4.90 from 66 votes

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 Time20

Cook Time1 50

Total Time2 10

Course: Dinner, Main Course

Cuisine: Spanish, Texan

Servings:

Author: Chris Collins

Cost: £2 / $2.50

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.

Nutrition