Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & takes them to new heights! This truly is THE best Chilli Con Carne recipe.
As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
The BEST Chilli Con Carne
First things first, whatever we call it, 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. Here’s why you’re gonna love this chilli:
- 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 tbsp of Worcestershire sauce adds a tangy background flavour!
- 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 give 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
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 left 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.
Homemade Chilli Con Carne Spice Mix
When it comes to chilli con carne seasoning, I of course 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 accessed at pretty much all supermarkets! Here’s what you’ll need:
- Paprika
- Cumin
- Chilli Powder
- Oregano
- Ground Coriander
- Sugar
- Salt & Black Pepper
Process shots: brown onion, red pepper and garlic (photo 1), add ground beef (photo 2), break up with wooden spoon and brown (photo 3), stir in tomato puree, then pour in red wine and simmer, (photo 4), add chopped tomatoes, kidney beans and Worcestershire sauce (photo 5), add homemade spice mix and beef stock cubes (photo 6), give it a good stir (photo 7), pop lid on and simmer (photo 8).
Chilli Con Carne FAQ
How spicy is this recipe?
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!
Do I have to add the red wine?
The wine adds a gorgeous depth of flavour and compliments the beef really nicely. Most, if not all of the alcohol will burn off, but if you don’t want to use it you can just sub the same quantity of beef stock.
Can I make this ahead of time?
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).
Can I freeze Chilli Con Carne?
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 either microwave or heat on the hob. Just ensure it’s piping hot throughout.
Serving Chilli Con Carne
What can I serve with Chilli Con Carne?
- Rice or Cornbread
- Tortilla Chips
- Sour Cream
- Coriander/Cilantro
- Cheese
- Lime
What can I do with leftover Chilli?
Perfect plonked on a Baked Potato or you could whip up some Leftover Chilli Dough Balls!
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
- Large Pot with Lid & Wooden Spoon
- Chopping Board & Sharp Knife
- Sieve/Colander (to drain beans)
- Ladle (for serving)
Ingredients
Chilli Con Carne
- 2lbs / 1kg Ground/Minced Beef (see notes)
- 2x 14oz/400g cans Kidney Beans, drained
- 2x 14oz/400g cans Chopped Tomatoes
- 1 cup / 250ml Red Wine, or sub beef stock
- 3 tbsp Worcestershire Sauce
- 3 large cloves of Garlic, finely diced
- 2 Beef Stock Cubes (Beef Bouillon)
- 2 heaped tbsp Tomato Puree (Tomato Paste in US)
- 1 large White Onion, finely diced
- 1 large Red Pepper (Capsicum/Bell Pepper) finely diced
- 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
- Olive Oil, as needed
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 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 there is no sign of pink in the meat. If you've got fatty mince, drain away some of the fat here as needed. Stir in 2 heaped tbsp tomato puree 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 half way 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 (5-10mins or so, depending on how much it has already reduced. Keep simmering to thicken if needed). 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?
Hearty Ground Beef Dinner Recipes
- Epic Lasagne
- Spaghetti Bolognese
- Traditional Cottage Pie
- Soft and Juicy Meatballs
- Cheesy Ground Beef Quesadillas
If you loved this Chilli Con Carne recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!
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.