Is there anything more universally comforting than a big, bubbling pot of chilli? Whether you call it Chili, Chilli, or Chilli Con Carne, this dish is the ultimate in cozy, flavorful, and forgiving cooking. It’s a hearty hug in a bowl, perfect for feeding a crowd on game day, prepping for easy weeknights, or just curling up on the couch.
This recipe is your new gold standard. It’s incredibly saucy, packed with robust spice (that you can totally control), and delivers that slow cooked depth of flavor whether you have 40 minutes or 2 hours. Best of all, it’s a versatile canvas. Serve it over rice, scoop it up with chips, pile it on hot dogs, or stuff it in a baked potato; the possibilities are endless. Let’s make a pot of the best chilli you’ve ever had!
Why You’ll Love This Chilli Con Carne Recipe
- Two Cooking Options for Your Schedule: Choose your own adventure! Need dinner fast? The “Quick Cook” method has it ready in about 40 minutes total. Have more time? The “Slow Cook” method (1.5-2 hours on the stove or 6-8 in a slow cooker) transforms the beef into something incredibly tender and the sauce into pure luxury.
- Better (and Freezer Friendly) Leftovers: This is one of those magical dishes that tastes even better the next day as the flavors meld. It also freezes perfectly for up to 3 months, making future you very happy.
- From Scratch Spice Mix for Perfect Flavor: Forget generic, store bought chili powder. We’re mixing our own blend with paprika, cumin, oregano, and cayenne. This guarantees a rich, balanced flavor and lets you control the heat level precisely.
- The Ultimate Crowd Pleaser: It’s a guaranteed hit for parties (hello, Chili Dog bar!) and family dinners alike. The customizable toppings let everyone build their perfect bowl.
- Endlessly Adaptable: Don’t have kidney beans? Use black or pinto beans. Want to sneak in veggies? Add some corn or diced zucchini. This recipe is a fantastic, forgiving framework.
Let’s Make the Best Chilli Con Carne
This recipe builds flavor in layers, just like a great Bolognese, but with a delicious Tex Mex twist. The key step is toasting the spice mix with the beef to unlock its full aroma.
Ingredients You’ll Need
For the Chilli:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 lb (500g) ground beef (I like 85/15 for flavor)
- 3 tablespoons tomato paste
- 1 (28 oz / 800g) can crushed tomatoes
- 1 (14 oz / 420g) can red kidney beans, drained and rinsed
- 2 beef bouillon cubes, crumbled (or use 2 cups beef broth and reduce water)
- 1 ½ teaspoons sugar (balances the acidity)
- ½ – 1 ½ cups water (see instructions)
Homemade Chili Spice Mix:
- 1 – 2 teaspoons cayenne pepper (Start with 1 tsp for mild, 1.5 for medium, 2 for spicy!)
- 4 teaspoons paprika powder
- 5 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons kosher salt
For Serving (The Fun Part!):
- Cooked rice, corn chips, or warm tortillas
- Sour cream or plain Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro (coriander), chopped
- Diced avocado, sliced jalapeños, green onions (optional)
Step by Step Instructions
1Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the garlic and onion and cook for 1 minute until fragrant. Add the diced bell pepper and cook for another 2 minutes until the onion is soft and translucent.
2Brown the Beef: Increase the heat to high. Add the ground beef and cook, breaking it up with your spoon, until it’s mostly browned.
3Toast the Spices (The Flavor Secret!): Add the entire Homemade Chili Spice Mix to the pot with the beef. Cook, stirring, for another minute or two until the beef is fully browned and the spices are incredibly fragrant. This step “blooms” the spices, deepening their flavor.
4Simmer to Perfection: Add the tomato paste, crushed tomatoes, kidney beans, crumbled bouillon cubes, and sugar. Now, add your water:
* For QUICK COOK (40 min total): Add ½ cup (125ml) water. Bring to a simmer, then reduce heat to medium low. Let it bubble gently, uncovered, for 20-40 minutes, stirring occasionally, until thickened to your liking.
* For SLOW COOK (1.5-2 hrs): Add 1 ½ cups (375ml) water. Bring to a simmer, then reduce heat to low, cover with a lid, and let it cook very gently for 1.5 to 2 hours, stirring occasionally. The longer it cooks, the more tender the beef and richer the sauce.
5Season and Serve: Just before serving, do a final taste test and adjust salt if needed. Ladle the hot chilli into bowls over rice or alongside a pile of corn chips. Let everyone top their bowl with sour cream, cheese, cilantro, and any other favorites!
Pro Tips & Serving Inspiration
- Slow Cooker Method: This is fantastic! Follow steps 1-3 in a skillet. Transfer everything to your slow cooker, add only ¼ cup of water, and cook on LOW for 6-8 hours.
- Spice Control: The cayenne pepper is your heat lever. Start with less; you can always stir in a little more at the end once you’ve tasted it.
- Beyond the Bowl: This chilli is incredibly versatile! Try it as:
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- Chili Dogs: Spoon over grilled hot dogs and top with cheese and onions.
- Chili Fries: Pile it over crispy fries and melt cheese on top.
- Stuffed Baked Potatoes: Load up a fluffy baked potato.
- Sloppy Joes: Serve on buttered, toasted buns.
- Tamale Pie: Top with cornbread batter and bake until golden.
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- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
This Chilli Con Carne is more than a recipe; it’s a weeknight savior, a party hero, and a freezer staple all in one. I hope it brings warmth and joy to your table for years to come!
The Best Chilli Con Carne
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 14 oz can kidney beans, drained
- 2 beef bouillon cubes crumbled
- 1 ½ tsp sugar
- ½ - 1 ½ cups water see instructions
For the Spice Mix:
- 1-2 tsp cayenne pepper adjust to taste
- 4 tsp paprika
- 5 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 ½ tsp kosher salt
Instructions
- Heat oil in a large pot over medium high. Cook garlic and onion for 1 min. Add bell pepper; cook 2 mins more.
- Increase heat to high. Add beef; cook until mostly browned.
- Add all Spice Mix ingredients. Cook 1-2 mins until fragrant and beef is browned.
- Add tomato paste, crushed tomatoes, beans, bouillon, sugar, and water (½ cup for Quick Cook, 1 ½ cups for Slow Cook). Stir.
- Quick Cook: Simmer uncovered, medium low, 20-40 mins until thickened.
- Slow Cook: Simmer covered, on low, 1.5-2 hours.
- Taste and adjust salt. Serve with desired toppings.
Notes
- Slow Cooker: After step 3, transfer to slow cooker with ¼ cup water. Cook on LOW 6-8 hours.
- Heat: Start with 1 tsp cayenne for mild. Add more at the end if desired.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
