Name: Nagi’s Chilli Con Carne Recipe
Ingredients: 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.; 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.

Ingredients

Scale

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.

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Instructions

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

Serving Size: One Normal Portion
Calories: 450-550