Let me tell you, in my house, weeknight dinners are a sacred ritual. They need to be delicious, satisfying, and ideally, not require me to spend hours in the kitchen after a long day. Enter Nagi’s Chilli Con Carne from RecipeTin Eats. This isn’t just any chilli recipe; it’s the chilli recipe that has become a staple in our home, and for very good reason. From the first tantalizing aroma that fills the kitchen to the last spoonful devoured, this chilli is a flavour explosion. What sets it apart is Nagi’s clever use of a homemade chili powder blend, rather than relying on pre-made mixes. This simple step elevates the entire dish, giving it a depth and complexity that’s truly irresistible. My family? They absolutely adore it. Even my pickiest eater (yes, we all have one!) asks for seconds, sometimes even thirds! Whether we’re piling it high on fluffy rice, scooping it up with crunchy corn chips, or wrapping it in warm tortillas, this chilli is a guaranteed crowd-pleaser. And the best part? It’s incredibly versatile. Need a quick midweek meal? The quick cook method is your savior. Got some time to let flavours meld and deepen? The slow cook option is pure magic. Trust me, once you try this Chilli Con Carne, you’ll understand why it’s become a beloved recipe in so many homes – including mine. Get ready to experience chilli perfection!

Ingredients

This recipe uses simple, readily available ingredients to create a chilli that’s bursting with flavour. Here’s everything you’ll need to make Nagi’s incredible Chilli Con Carne:

1 tbsp olive oil: The foundation for sautéing our aromatics, olive oil adds a touch of richness and helps to develop flavour right from the start.
3 garlic cloves, minced: Garlic is a cornerstone of savoury dishes, and in chilli, it provides a pungent, aromatic base that complements the spices beautifully. Freshly minced is always best for maximum flavour.
1 onion, diced (brown, white, yellow): Onions add sweetness and depth to the chilli. Brown, white, or yellow onions all work well – choose your favourite or whatever you have on hand. Dicing ensures they cook evenly and blend seamlessly into the chilli.
1 red capsicum (bell pepper), diced: Red capsicum not only adds a pop of colour but also a subtle sweetness and a slight vegetal note that balances the richness of the beef and spices. You can use other colours of bell pepper too, but red offers the sweetest flavour.
1 lb / 500g beef mince / ground beef: The star of the show! Beef mince provides the hearty protein base for our chilli. Using good quality beef mince will make a noticeable difference in the flavour and texture of the final dish. Don’t be afraid to use mince with a bit of fat content for extra flavour and juiciness.
3 tbsp tomato paste: Tomato paste is a flavour powerhouse. It adds a concentrated tomato flavour, richness, and umami depth to the chilli. It also helps to thicken the sauce and create that signature chilli colour.
800g / 28 oz can crushed tomato: Crushed tomatoes form the bulk of the saucy base for the chilli. They provide a vibrant tomato flavour and a slightly chunky texture that is characteristic of a good chilli con carne. Choose good quality canned crushed tomatoes for the best results.
14 oz / 420g can red kidney beans, drained (or other beans): Kidney beans are classic in chilli, adding a creamy texture and earthy flavour. They also contribute protein and fibre, making the chilli more satisfying and nutritious. Feel free to experiment with other beans like black beans, pinto beans, or even cannellini beans for different flavour profiles.
2 beef bouillon cubes, crumbled (Note 1): Beef bouillon cubes are a secret weapon for adding intense beefy flavour to the chilli. Crumbling them ensures they dissolve evenly and distribute flavour throughout the dish. Look for good quality bouillon cubes or powder for the best taste.
1 1/2 tsp sugar (any type): A touch of sugar might seem surprising in a savoury dish like chilli, but it plays a crucial role in balancing the acidity of the tomatoes and enhancing the overall flavour profile. Any type of sugar will work – white, brown, or even coconut sugar.
1/2 – 1 1/2 cups / 125 – 375 ml water: Water is used to adjust the consistency of the chilli. The amount of water will depend on whether you are making the quick cook or slow cook version, and your desired level of sauciness.
Salt and pepper: Essential seasonings to enhance all the other flavours in the chilli. Always season to taste, and don’t be shy – chilli can handle a generous amount of seasoning.

Chili Spice Mix:

This homemade chili spice mix is what truly elevates this recipe beyond ordinary chilli. It’s a blend of warm, smoky, and slightly spicy spices that create a complex and unforgettable flavour.

1 – 2 tsp cayenne pepper (adjust to taste) (Note 2): Cayenne pepper provides the heat in the chilli. Start with 1 tsp for a mild chilli and increase to 2 tsp or more for a spicier kick. Adjust to your personal preference.
4 tsp paprika powder: Paprika adds a smoky, slightly sweet flavour and beautiful red colour to the chili. You can use regular paprika, smoked paprika for a deeper smoky flavour, or even sweet paprika for a milder profile.
5 tsp cumin powder: Cumin is a quintessential chilli spice, adding a warm, earthy, and slightly citrusy note that is essential for authentic chilli flavour.
2 tsp garlic powder (or onion powder): Garlic powder and onion powder amplify the garlic and onion flavours already present in the chilli, adding another layer of savoury depth. You can use either or both, depending on your preference.
2 tsp onion powder: (If not using garlic powder above, use 4 tsp onion powder total) Onion powder provides a concentrated onion flavour that complements the fresh onion and adds to the overall complexity of the spice blend.
2 tsp oregano: Oregano adds a slightly pungent, herbaceous note that balances the richness of the other spices and contributes to the overall depth of flavour. Dried oregano works perfectly in this recipe.

To Serve (Optional):

These are just suggestions – feel free to get creative and add your own favourite toppings and accompaniments!

Rice, corn chips, tortillas (Note 5 for more): Choose your favourite base for serving the chilli. Fluffy white rice, brown rice, quinoa, crispy corn chips, warm flour or corn tortillas – all are fantastic options.
Sour cream, yoghurt, grated cheese, coriander/cilantro (Note 6 for more): Toppings are key to customizing your chilli and adding extra flavour and texture. Cool sour cream or yoghurt provides a creamy contrast to the rich chilli. Grated cheese adds cheesy goodness. Fresh coriander/cilantro adds a bright, herbaceous finish.

Instructions

Making Nagi’s Chilli Con Carne is surprisingly straightforward, whether you choose the quick cook or slow cook method. Here’s a step-by-step guide to chilli perfection:

Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and diced onion and cook for about 1 minute, stirring frequently, until fragrant. The garlic should become fragrant and the onion should start to soften slightly. Be careful not to burn the garlic, as this will impart a bitter flavour.
Add Capsicum: Add the diced red capsicum (bell pepper) to the skillet and cook for another 2 minutes, stirring occasionally, until the onion becomes translucent and the capsicum softens slightly. Cooking the capsicum at this stage helps to release its sweetness and prevents it from being too crunchy in the final chilli.
Brown the Beef: Increase the heat to high and add the beef mince (ground beef) to the skillet. Using a spoon or spatula, break up the mince as it cooks. Continue to cook, stirring frequently, until the beef is mostly browned. Browning the beef is crucial for developing rich, savoury flavour. Don’t overcrowd the pan – if necessary, brown the beef in batches to ensure proper browning.
Bloom the Spices: This is where the magic happens! Add the Chili Spice Mix to the browned beef. Stir well to coat the beef and cook for about 1 minute, stirring constantly, until the spices become fragrant. This step, known as “blooming” the spices, releases their essential oils and intensifies their flavour, making a significant difference to the overall taste of the chilli. You’ll notice a wonderful aroma filling your kitchen at this stage.
Add Remaining Ingredients: Add the remaining ingredients to the skillet: tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and water. Use 1/2 cup of water for the Quick Cook method or 1 1/2 cups for the Slow Cook method, depending on your preference and time. Stir everything together well to combine.
Simmer and Cook (Quick Cook): Bring the chilli to a simmer over medium-high heat, then reduce the heat to medium-low so that it is bubbling gently. For the Quick Cook method, cook uncovered for 20 to 40 minutes, or until the chilli has thickened to your desired consistency and the flavours have melded. Stir occasionally during cooking to prevent sticking and ensure even cooking.
Simmer and Cook (Slow Cook): For the Slow Cook method, bring the chilli to a simmer over medium-high heat, then reduce the heat to low. Cover the skillet or Dutch oven and cook on low heat for 1.5 to 2 hours, or until the chilli is rich, thick, and the flavours have deepened. Ensure it’s bubbling very gently. Stir occasionally during cooking. Slow cooking allows the flavours to meld and intensify beautifully, resulting in a richer, more complex chilli.
Season to Taste: Just before serving, taste the chilli and adjust the seasoning as needed. Add salt and pepper to taste. You may also want to add a little more cayenne pepper for extra heat, or a squeeze of lime juice for brightness.
Serve and Enjoy! Serve the Chilli Con Carne hot over rice, with corn chips, or in tortillas. Offer a variety of toppings such as sour cream, yoghurt, grated cheese, and fresh coriander/cilantro for everyone to customize their bowl. Get ready for rave reviews!

Nutrition Facts (Estimated)

Please note that these are estimations and can vary based on specific ingredients used and serving sizes. This is based on approximately 6 servings.

Servings: 5-6 people
Calories per serving (estimated): Approximately 450-550 calories (This is a rough estimate and will depend on the fat content of the beef mince, amount of oil used, and serving size.)

Note: For a more precise nutritional breakdown, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is designed to be quick to prepare, making it perfect for busy weeknights.

Prep time: 10 minutes
Cook time: 30 minutes (Quick Cook) or 1.5-2 hours (Slow Cook)
Total time: 40 minutes (Quick Cook) or 1 hour 40 minutes – 2 hours 10 minutes (Slow Cook)

How to Serve Chilli Con Carne

Chilli Con Carne is incredibly versatile and can be served in countless delicious ways. Here are some popular and delightful serving suggestions:

Classic Bowl with Rice: The most traditional way to enjoy chilli! Serve a generous ladle of hot chilli over a bed of fluffy white rice, brown rice, or even quinoa for a healthier option. The rice provides a perfect neutral base to soak up all the flavourful sauce.
Corn Chips for Dipping: For a more casual and fun meal, serve chilli with a big bowl of crispy corn chips. Perfect for parties, game nights, or a relaxed family dinner. The crunchy chips and hearty chilli are a match made in heaven.
Warm Tortillas for Wraps or Tacos: Warm flour or corn tortillas are fantastic for wrapping up chilli to create delicious burritos or tacos. Add your favourite toppings inside the tortillas for a complete and customizable meal.
Loaded Baked Potatoes: Top a baked potato (sweet potato or regular) with a generous serving of chilli for a hearty and satisfying meal. Add cheese, sour cream, and chives for extra indulgence.
Chilli Cheese Fries: Turn your chilli into a decadent treat by pouring it over a bed of crispy French fries and topping with melted cheese. Perfect for a cheat meal or a fun appetizer.
Over Polenta or Grits: For a creamy and comforting twist, serve chilli over creamy polenta or grits. The smooth texture of the polenta or grits complements the chunky chilli beautifully.
Chilli Dogs: Elevate your hot dogs by topping them with a ladle of homemade chilli. Add cheese, onions, and mustard for a classic chilli dog experience.
As a Nacho Topping: Spread a layer of corn chips on a baking sheet, top with chilli, cheese, jalapenos, and any other nacho toppings you love. Bake until the cheese is melted and bubbly for incredible nachos.
In Soup Bowls with Crusty Bread: For a comforting and warming meal, serve chilli in soup bowls and accompany it with crusty bread for dipping and soaking up the delicious sauce.
As a Filling for Empanadas or Hand Pies: Use cooled chilli as a flavorful filling for empanadas or hand pies. Bake until golden brown and enjoy as a portable and satisfying snack or meal.

Additional Tips for Chilli Con Carne Perfection

Want to take your Chilli Con Carne to the next level? Here are five essential tips for achieving chilli perfection every time:

Don’t Skimp on Browning the Beef: Browning the beef properly is absolutely crucial for developing deep, rich flavour in your chilli. Take the time to brown it well, in batches if necessary, to avoid steaming. The browned bits at the bottom of the pan (fond) are packed with flavour and will deglaze into the chilli, adding incredible depth.
Bloom Your Spices for Maximum Flavour: As mentioned in the instructions, blooming the spices in the hot beef fat is a game-changer. This step releases the essential oils in the spices, intensifying their aroma and flavour. Don’t skip this step – it makes a noticeable difference!
Adjust the Spice Level to Your Preference: Chilli is all about flavour and heat, so don’t be afraid to adjust the spice level to your liking. Start with the recommended amount of cayenne pepper and taste as you go. If you prefer a milder chilli, use less cayenne or omit it altogether. For a spicier chilli, add more cayenne or even a pinch of chili flakes. Remember, you can always add more spice, but you can’t easily take it away.
Slow Cook for Deeper Flavour (If You Have Time): While the quick cook method is fantastic for weeknights, slow cooking the chilli for 1.5 to 2 hours (or even longer in a slow cooker) allows the flavours to meld and deepen beautifully. The beef becomes incredibly tender, and the sauce becomes richer and more complex. If you have the time, slow cooking is highly recommended for maximum flavour development.
Make it Ahead and Freeze for Easy Meals: Chilli Con Carne is a fantastic make-ahead meal. The flavours actually improve overnight and over a few days in the refrigerator. It also freezes exceptionally well. Make a big batch, divide it into portions, and freeze for quick and easy dinners whenever you need them. Simply thaw overnight in the refrigerator or microwave from frozen.

Frequently Asked Questions (FAQ) about Chilli Con Carne

Got questions about making the best Chilli Con Carne? Here are answers to some common queries:

Q1: Can I use a different type of bean instead of kidney beans?

A: Absolutely! Kidney beans are classic in chilli, but you can definitely substitute them with other types of beans to create different flavour profiles. Black beans offer a slightly sweeter and earthier flavour, pinto beans are creamy and mild, and cannellini beans (white kidney beans) provide a delicate, nutty flavour. Feel free to experiment and find your favourite bean combination!

Q2: How can I make this chilli vegetarian or vegan?

A: Making this chilli vegetarian or vegan is easy! Simply replace the beef mince with a plant-based ground meat alternative (like lentils, crumbled tempeh, or a commercial vegan mince). Ensure your bouillon cubes are vegetable-based or use vegetable broth instead. All the other ingredients, including the spices and beans, are naturally plant-based. You might need to adjust the cooking time slightly depending on the plant-based mince you use.

Q3: How do I adjust the spice level if it’s too spicy or not spicy enough?

A: If your chilli is too spicy, you can try adding a dollop of sour cream or yoghurt to cool it down when serving. You can also add a touch of sweetness, like a drizzle of honey or maple syrup, to balance the heat. If your chilli isn’t spicy enough, you can add more cayenne pepper, chili flakes, or even a dash of hot sauce to increase the heat. Always add spices gradually and taste as you go.

Q4: Can I make Chilli Con Carne in a slow cooker?

A: Yes, absolutely! Slow cooking is a fantastic way to make Chilli Con Carne. Follow steps 1-4 of the instructions in a skillet on the stovetop. Then, transfer the browned beef, spices, and remaining ingredients to your slow cooker. Add 1 1/2 cups of water (or slightly less if you prefer a thicker chilli). Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and the flavours have melded.

Q5: How long does Chilli Con Carne last in the refrigerator and freezer?

A: Properly stored Chilli Con Carne will last for 3-4 days in the refrigerator in an airtight container. For longer storage, it freezes beautifully for up to 3 months. Allow the chilli to cool completely before transferring it to freezer-safe containers or bags. When freezing in bags, lay them flat to freeze for easier stacking and storage. Thaw overnight in the refrigerator or microwave from frozen.

Enjoy making and savoring this incredible Chilli Con Carne recipe! It’s a dish that’s sure to become a family favourite, just like it has in my home. Happy cooking!