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Chilli Con Carne Recipe

Chilli Con Carne Recipe

This recipe takes the rich, spicy flavors we love in Chilli Con Carne and elevates them to new heights! It’s a comforting bowl of deliciousness that never gets old. This comforting and hearty recipe for Classic Chilli Con Carne is perfect for a family meal or a casual dinner party with friends. Pair it with a salad and a small portion of rice for a complete and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Spanish
Servings 3
Calories 580 kcal

Equipment

  • Large Pot with Lid
  • Wooden spoon
  • Chopping-board
  • Sharp Knife

Ingredients
  

Chilli Con Carne

  • 2 lbs / 1 kg Ground Beef or Minced Beef
  • 2 x 14 oz / 400 g Cans Kidney Beans drained
  • 2 x 14 oz / 400 g cans Chopped Tomatoes
  • 1 cup / 250 ml Red Wine or beef stock
  • 3 tbsp Worcestershire Sauce
  • 3 large cloves Garlic finely diced
  • 2 Beef Stock Cubes
  • 2 heaped tbsp Tomato Puree Tomato Paste
  • 1 large White Onion finely diced
  • 1 large Red Pepper Bell Pepper, finely diced
  • 2 tbsp each: Paprika Cumin, Chilli Powder
  • 1 tsp each: Oregano Ground Coriander, Sugar, Salt (to taste)
  • 1/2 tsp Black Pepper
  • Olive Oil as needed

Extras & Optional Toppings:

  • Rice
  • Grated Cheddar Cheese
  • Lime Wedges
  • Sour Cream
  • Fresh Coriander Cilantro

Instructions
 

  • Add a splash of olive oil to a large pot over medium heat. Toss in the diced onion, red pepper, and garlic. Fry until they soften and start turning golden.
  • Add the ground beef to the pot. Break it up with your wooden spoon and cook until there’s no pink left. If there’s excess fat, drain it off as needed.
  • Stir in 2 heaped tablespoons of tomato puree. Pour in the red wine to deglaze the pot, letting it simmer for a few minutes so the meat can absorb the flavors.
  • Pour in the chopped tomatoes. Fill each empty can halfway with water, swill, and add that water to the pot. Add the drained kidney beans, beef stock cubes, Worcestershire sauce, and spices (paprika, cumin, chilli powder, oregano, ground coriander, salt, sugar, and black pepper).
  • Stir everything together well. Bring it to a simmer, cover with the lid, and turn the heat down to low. Let it cook for about 1 hour and 30 minutes, stirring occasionally. This slow cooking makes a big difference in flavor!
  • Remove the lid and let it simmer until the sauce thickens to your liking (about 5-10 minutes). Adjust the seasoning with extra chilli powder, salt, sugar, and black pepper if needed.
  • Serve the Chilli Con Carne over rice, topped with grated cheese, a dollop of sour cream, fresh coriander, and a squeeze of lime juice.

Notes

  • Beef: I usually use ground beef with about 10% fat. This gives a nice flavor without making the dish too oily. If you use beef with a higher fat content, just drain off the excess fat after frying.
  • Spice: The great thing about this dish is you can adjust the spice level to your taste. Chilli Con Carne should have a good kick, but if you're sensitive to spice, start with a mild chilli powder (I use hot) or a mix of both. It’s easier to add more spice later than to try and tone it down.
  • Beef Stock Cubes: Use the stock cubes as they are, not diluted in water. The liquid from the tomatoes will provide enough moisture. Just crumble the cubes directly into the pot. If you’re using a gel or jelly stock, ensure it’s well mixed in.