Chilli Con Carne

So, here we are—me waxing lyrical about Chilli Con Carne, again. I have this weirdly vivid memory of my little brother launching a cheeky spoonful across the table (beans everywhere) and my mum half-laughing, half-fuming because, anytime I make this, it’s a bit of a family event. Plus, there’s something about the smell of spices blooming in the pan that makes even a rainy Tuesday evening feel a bit special, you know? (Also: pro tip, don’t wear a white shirt. Learned that the hard way.)

Why You’ll Love Making This (Or At Least, Why I Do)

I turn to this Chilli Con Carne recipe whenever things in the fridge are looking a bit sorry for themselves, especially after a long week—honestly, my family devours it (leftovers just aren’t a thing here!). It’s great because you can let it simmer away while you do literally anything else (I like to fancy myself a multitasker; reality says otherwise). Also, if you’ve ever been disappointed by a bland chilli, I promise this hits the spot. Sometimes, when I’m feeling particularly lazy, I just dump everything in the pot and hope for the best. Spoiler: it still works.

What You’ll Need (Plus a Few Swaps)

• 2 tbsp olive oil (sunflower oil works fine; I sometimes use butter for an extra rich base but shh, don’t tell anyone)
• 1 large onion, chopped (red or yellow—I genuinely can’t taste the difference in this recipe)
• 2 cloves garlic, crushed (or a fat tsp lazy garlic if you forgot to buy fresh)
• 1 red bell pepper, diced (sometimes I just use whatever sad pepper’s lurking in my veg drawer)
• 500g beef mince (I’ve made it with turkey mince in a pinch—it’s not quite the same, but hey, it works)
• 2 tsp ground cumin
• 2 tsp paprika (smoked if you like a bit more oomph)
• 1 tsp ground coriander (my gran says this is non-negotiable, but honestly, I sometimes leave it out)
• 1–2 tsp chilli powder (or just go wild if you like it hot—sometimes I even throw in fresh chilli, but that’s a personal battle)
• 1 heaped tbsp tomato purée (or ketchup in a total emergency— did it once, wasn’t even bad)
• 1 x 400g can chopped tomatoes
• 1 x 400g can kidney beans, drained and rinsed (sometimes I’ll chuck in black beans if that’s all I’ve got)
• 150ml beef stock (a stock cube and some boiling water, nothing fancy)
• 1 tsp sugar (I know it looks weird, but it balances the acidity—you’ll see)
• Salt and pepper, to taste
• A handful fresh coriander, chopped (leave out if you’re not a fan, I actually prefer parsley sometimes)

How To Make Chilli Con Carne In My Slightly Chaotic Way

1. Heat the olive oil in a big pan (or just a deep frying pan—I’ve even used a saucepan in a moment of madness) over medium heat. Toss in your chopped onion and cook for about 5 minutes, until soft. Don’t panic if it catches a bit; that’s flavour, promise.
2. Add your garlic and red bell pepper. I give it another 2-3 minutes, just until everything’s soft-ish. If your pepper’s still a bit crunchy, don’t stress—it sorts itself out later.
3. Push the veg to the side, then crumble in your beef mince. Break it up and cook until it loses its pinkness. This is always where I try to avoid the temptation to sneak a bite (raw beef is not your friend).
4. Sprinkle in the cumin, paprika, coriander, and chilli powder. Stir it all together—the smell is pretty great here. If it looks a bit dry, splash in a tiny bit of water. Don’t worry if it looks odd right now. It’ll come together.
5. Squeeze in your tomato purée and stir it for a minute, let’s say, just to get rid of that raw tomato taste. I sometimes forget and it’s honestly still fine.
6. Pour in the chopped tomatoes and beef stock. Add a teaspoon of sugar (trust me, it doesn’t make it sweet, just better), plus a good hit of salt and pepper. Give it a stir, then bring to a gentle simmer.
7. Now here’s your chance to wash up, check your messages, or have a natter. Let the chilli bubble on low for about 25 minutes. Stir every so often so it doesn’t stick. If it gets too thick, just add a splash of water. Or a bit more stock if you fancy. (I often get distracted and come back to it half an hour late, it’s very forgiving).
8. Stir in your kidney beans (and any extra beans if you’re going rogue). Let it cook for another 10 minutes. At this point, taste it—maybe add more salt, maybe a pinch more chilli powder; adjust away!
9. Turn off the heat and let it sit for five minutes. This is when I usually dig in with a crust of bread. If you’re feeling fancy, top with fresh coriander or parsley.

Things I’ve Learned The Hard Way (Notes Section)

• If you skip the sugar, it really can taste a bit harsh (I tried once to be ‘healthier’, regretted it instantly)
• Using two different kinds of beans was a happy accident, but now I actually prefer it
• Chilli’s really one of those dishes that tastes, somehow, even better the next day (if there are leftovers…which rarely happens with my lot)
• If you forget coriander, don’t stress, I barely remember to add it anyway

The Times I’ve Gotten Experimental (Variations)

• I once chucked in a square of dark chocolate as I’d read somewhere it’s ‘authentic’—it was…interesting. Some people loved it, I wasn’t so sure; maybe stick to a tiny bit if you’re curious.
• I’ve made it veggie (with Quorn mince and extra beans) and no one missed the meat. Actually, some liked it better. Go figure.
• Chopping up a smoked sausage and adding it in is surprisingly tasty, though it did annoy my partner for ‘messing with tradition.’

Do You Really Need A Big Pot? (Equipment Chat)

Honestly, a deep frying pan or a good old stock pot is easiest—though once I made it in a massive wok, and nobody complained (apart from me, when it came to washing up). If you don’t have a proper wooden spoon, the handle end of a spatula does the trick. I’ve even used a random soup ladle to stir in desperate times.

How To Store It (If It Lasts That Long)

Slam any leftovers in the fridge, covered, and they’ll keep for up to 3 days. You can freeze it in batches too, actually, and it reheats just fine—but, if we’re being honest? Mine’s usually gone by lunchtime the next day, if not sooner. Sometimes my partner steals a sneaky midnight bowl and pretends it never happened (I counted the Tupperware, pal…)

Serving This Up, My Way

Classic is rice (which my sister insists on drowning in butter, not judging). But honestly, I love it with a hunk of crusty bread—perfect for mopping up every last bit. Sometimes I’ll pop a baked potato in the oven and ladle chilli over the top (with plenty of grated cheese). Or even pile it on some corn chips for a sort of accidental nacho dinner thing. Friday night, anyone?

What I’ve Learned (Pro Tips For Real People)

• Don’t rush the simmering stage! I did once, because I was running late for a quiz night, and it turned out a bit meh. Slow and steady, always.
• If you use cheap mince, just be ready to skim off a bit of fat—no biggie, but it does make a difference.
• Taste as you go. It’s way easier to add spice than to take it out. This is where I messed up once and ended up doubling the sour cream at the table to cool things down; it happens.

Real Questions, Real Answers (FAQ Time!)

Can I make this ahead of time?

Absolutely! In fact, it’s one of those magical dishes that tastes even better after a sleep in the fridge. A day old and wow, it’s next level.

Is it super spicy?

Nope—unless you want it to be. Just use less chilli powder or skip the fresh chilli. (My kids are spice-wimps, so I tone it down.)

Can I double the batch?

Definitely—and I recommend it, because leftovers are a real treat. Maybe grab a bigger pan, though. Been there, cleaned that spill.

Do I really need all those spices?

Haha, probably not. I think cumin and paprika are the ones to keep. The rest just add a bit of character. Go with what you’ve got.

How do I thicken it if it’s too soupy?

Just leave the lid off and let it bubble away for a bit longer. Or smash a few beans with a fork and stir them in—works like a charm.

Can I use pork or chicken mince?

Yep! Flavour’s a bit different, but I say give it a go. I like beef best but you do you.

Oh, and here’s an unrelated tip: don’t answer the phone while adding chilli powder, or you’ll probably lose count and blow your head off (ask me how I know!)

★★★★★ 4.70 from 19 ratings

Chilli Con Carne

yield: 4 servings

prep: 20 mins

cook: 45 mins

total: 50 mins

A comforting, mildly spicy Chilli Con Carne packed with beef, tomatoes, beans, and warming spices. This crowd-pleasing dinner is rich in flavor, easy to make, and perfect for sharing with family and friends.

🖨️ Print Pin Recipe

Ingredients

• 2 tbsp olive oil (sunflower oil works fine; I sometimes use butter for an extra rich base but shh, don’t tell anyone)
• 1 large onion, chopped (red or yellow—I genuinely can’t taste the difference in this recipe)
• 2 cloves garlic, crushed (or a fat tsp lazy garlic if you forgot to buy fresh)
• 1 red bell pepper, diced (sometimes I just use whatever sad pepper’s lurking in my veg drawer)
• 500g beef mince (I’ve made it with turkey mince in a pinch—it’s not quite the same, but hey, it works)
• 2 tsp ground cumin
• 2 tsp paprika (smoked if you like a bit more oomph)
• 1 tsp ground coriander (my gran says this is non-negotiable, but honestly, I sometimes leave it out)
• 1–2 tsp chilli powder (or just go wild if you like it hot—sometimes I even throw in fresh chilli, but that’s a personal battle)
• 1 heaped tbsp tomato purée (or ketchup in a total emergency— did it once, wasn’t even bad)
• 1 x 400g can chopped tomatoes
• 1 x 400g can kidney beans, drained and rinsed (sometimes I’ll chuck in black beans if that’s all I’ve got)
• 150ml beef stock (a stock cube and some boiling water, nothing fancy)
• 1 tsp sugar (I know it looks weird, but it balances the acidity—you’ll see)
• Salt and pepper, to taste
• A handful fresh coriander, chopped (leave out if you’re not a fan, I actually prefer parsley sometimes)

Instructions

1. 1
   Heat the olive oil in a big pan (or just a deep frying pan—I’ve even used a saucepan in a moment of madness) over medium heat. Toss in your chopped onion and cook for about 5 minutes, until soft. Don’t panic if it catches a bit; that’s flavour, promise.
2. 2
   Add your garlic and red bell pepper. I give it another 2-3 minutes, just until everything’s soft-ish. If your pepper’s still a bit crunchy, don’t stress—it sorts itself out later.
3. 3
   Push the veg to the side, then crumble in your beef mince. Break it up and cook until it loses its pinkness. This is always where I try to avoid the temptation to sneak a bite (raw beef is not your friend).
4. 4
   Sprinkle in the cumin, paprika, coriander, and chilli powder. Stir it all together—the smell is pretty great here. If it looks a bit dry, splash in a tiny bit of water. Don’t worry if it looks odd right now. It’ll come together.
5. 5
   Squeeze in your tomato purée and stir it for a minute, let’s say, just to get rid of that raw tomato taste. I sometimes forget and it’s honestly still fine.
6. 6
   Pour in the chopped tomatoes and beef stock. Add a teaspoon of sugar (trust me, it doesn’t make it sweet, just better), plus a good hit of salt and pepper. Give it a stir, then bring to a gentle simmer.
7. 7
   Now here’s your chance to wash up, check your messages, or have a natter. Let the chilli bubble on low for about 25 minutes. Stir every so often so it doesn’t stick. If it gets too thick, just add a splash of water. Or a bit more stock if you fancy. (I often get distracted and come back to it half an hour late, it’s very forgiving).
8. 8
   Stir in your kidney beans (and any extra beans if you’re going rogue). Let it cook for another 10 minutes. At this point, taste it—maybe add more salt, maybe a pinch more chilli powder; adjust away!
9. 9
   Turn off the heat and let it sit for five minutes. This is when I usually dig in with a crust of bread. If you’re feeling fancy, top with fresh coriander or parsley.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410cal

Protein: 32 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!