Description

A hearty and flavorful Chilli Con Carne recipe featuring tender ground beef cooked with a blend of spices, tomatoes, kidney beans, and vegetables. Perfectly suited for a comforting meal, this dish can be prepared quickly or slow-cooked for deeper flavors, and served with rice, corn chips, or tortillas alongside classic toppings like sour cream, cheese, and coriander.

Ingredients

Main Ingredients

1 tbsp olive oil
3 garlic cloves, minced
1 onion (brown, white, or yellow), diced
1 red capsicum (bell pepper), diced
1 lb / 500g beef mince / ground beef
3 tbsp tomato paste
800g / 28 oz can crushed tomato
14 oz / 420g can red kidney beans, drained (or other beans)
2 beef bouillon cubes, crumbled
1 1/2 tsp sugar (any type)
1/2 – 1 1/2 cups / 125 – 375 ml water

Spices

1 – 2 tsp cayenne pepper (adjust to taste)
4 tsp paprika powder
5 tsp cumin powder
2 tsp garlic powder (or onion powder)
2 tsp onion powder
2 tsp oregano
1 1/2 tsp cooking salt / kosher salt

Serving Suggestions

Rice, corn chips, tortillas
Sour cream, yoghurt, grated cheese, coriander/cilantro

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Instructions

Prepare Vegetables: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion, cooking for 1 minute until fragrant. Next, add diced red capsicum and cook for an additional 2 minutes until the onion becomes translucent.
Brown the Beef: Increase the heat to high and add the ground beef to the skillet. Cook, breaking the meat apart as it cooks, until it is mostly browned all over.
Add Spice Mix: Stir in the chili spice mix consisting of cayenne pepper, paprika, cumin, garlic powder, onion powder, and oregano. Continue cooking until the beef is browned completely, allowing the spices to release their flavors.
Combine Remaining Ingredients: Add tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, salt, and water (starting with 1/2 cup for quick cooking or up to 1 1/2 cups for slow cooking) to the skillet. Bring the mixture to a gentle simmer.
Cook the Chilli (Quick Cook Option): For a faster meal, cook the chili uncovered over medium-low heat for 20 to 40 minutes, letting it bubble gently to blend the flavors and thicken the sauce.
Cook the Chilli (Slow Cook Option): For deeper flavors, cover the skillet and cook on low heat for 1.5 to 2 hours, ensuring it simmers very gently.
Adjust Seasoning: Taste the chili and adjust the salt to your liking just before serving.
Serve: Spoon the chili over cooked rice, or serve it in bowls with corn chips or warmed tortillas on the side. Add toppings such as sour cream, grated cheese, and fresh coriander/cilantro to enhance the dish.

Notes

Note 1: Beef bouillon cubes add a rich, concentrated beef flavor. If you prefer, use beef stock instead.
Note 2: Adjust cayenne pepper amount to control heat level.
Note 3: For slow cooking, a slow cooker can be used by transferring the mixture and cooking on low for 1.5 to 2 hours.
Note 4: Beans can be substituted with other types like black beans or pinto beans according to preference.
Note 5: Rice provides a hearty base, while corn chips or tortillas add textural contrast.
Note 6: Traditional toppings include sour cream or yoghurt, grated cheese, and fresh coriander or cilantro for freshness.