Chilli Con Carne
User Reviews
5
Chilli Con Carne
Description
This Chilli Con Carne recipe uses ground beef sautéed with garlic, onion, and diced red bell pepper. A custom chili spice blend with cayenne, paprika, cumin, garlic and onion powder, and oregano is cooked with the meat to release aromatic flavors. Tomato paste and crushed canned tomatoes form the sauce base, complemented by drained red kidney beans and beef bouillon cubes for depth.
The dish can be prepared quickly in 20 to 40 minutes on the stovetop or slowly cooked for 1.5 to 2 hours on low heat or even longer in a slow cooker. The long cooking method breaks down the beef fibers for a tender texture and melds the flavors thoroughly. Sugar balances acidity, and salt and pepper are adjusted before serving.
Common serving methods include ladling over rice, accompanied by corn chips or warm tortillas, and topped with grated cheese, sour cream, cilantro, and other preferred garnishes. Variations also include using chili in dishes like chili dogs, chili fries, or baked potatoes.
The recipe suggests adjusting cayenne for heat preference and offers alternatives like substituting water with beef broth for richer sauce. The chili freezes well and often tastes better the next day.
Ingredients
- 1 tbsp olive oil
- 3 garlic minced, cloves
- 1 onion , diced (brown, white, yellow)
- 1 red bell pepper bell pepper), diced, red capsicum
- 1 lb / 500g ground beef beef mince
- 3 tbsp tomato paste
- 800g / 28 oz crushed tomato canned
- 14 oz / 420g red kidney beans drained (or other beans, can
- 2 beef bouillon cube crumbled (Note 1
- 1 1/2 tsp sugar (any type)
- 1/2 - 1 1/2 cups / 125 - 375 ml water
- salt
- black pepper
Chili Spice Mix:
- 1 - 2 tsp cayenne pepper (adjust to taste) (Note 2)
- 4 tsp paprika powder
- 5 tsp cumin powder
- 2 tsp garlic powder (or onion powder)
- 2 tsp onion powder
- 2 tsp oregano
To Serve
- rice Note 5 for more
- corn chips
- tortillas
- sour cream Note 6 for more
- yogurt
- grated cheese
- cilantro
Instructions
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.
- Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
- Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:
- Quick Cook - 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently; OR
- Slow Cook - 1.5 hours to 2 hours, covered, on low heat so it's bubbling very gently. (Note 3 Slow Cooker)
- Adjust salt and pepper to taste just before serving.
- Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice (Note 6). See Note 7 for more serving options. My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.
Notes
- Use beef broth instead of water for a richer flavor; ensure cooking time allows reduction to desired thickness.
- Adjust cayenne pepper amount to control spiciness, starting with less and adding more later if needed.
- Slow cooker method: use less water and cook on low for 6-8 hours for tender, well-developed flavors.
- Chilli Con Carne tastes better the next day and freezes well for future meals.
- Common serving options include over rice or with corn chips/tortillas, topped with sour cream, grated cheese, cilantro, and other garnishes.
User Reviews
Overall Rating
5
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