Description
A hearty and flavorful traditional Chilli Con Carne made with ground beef, beans, and a rich blend of spices. This versatile recipe offers both a quick cook and slow cook method, allowing for a perfect, saucy chili served over rice, with corn chips, or warm tortillas, topped with sour cream, cheese, and fresh coriander.
Ingredients
Units
Scale
Base 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
Spices and Flavorings
- 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
- 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, or tortillas
- Sour cream, yoghurt, grated cheese, coriander/cilantro
Instructions
- Heat and Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion and cook for 1 minute until fragrant. Then add the diced red capsicum and cook for an additional 2 minutes until the onion is translucent.
- Brown the Beef: Increase the heat to high and add the ground beef to the skillet. Break the meat apart with a spatula or spoon as it cooks. Brown the beef thoroughly until it is mostly cooked through.
- Add Spices: Stir in the chili spice mix, including paprika, cumin, garlic powder, onion powder, oregano, and cayenne pepper. Cook the beef with the spices until the beef is browned all over which helps release extra flavor from the spices.
- Add Remaining Ingredients: Add tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and salt. Pour in water—use 1/2 cup for a quicker cook or 1 1/2 cups if you prefer slow cooking. Stir to combine well and bring the mixture to a simmer.
- Simmer the Chili: For Quick Cook, simmer uncovered on medium-low heat for 20 to 40 minutes so it’s gently bubbling. For Slow Cook, cover and simmer on low heat for 1.5 to 2 hours with very gentle bubbling, allowing flavors to meld deeply.
- Final Seasoning: Taste the chili and adjust salt as needed just before serving.
- Serve: Serve the chili hot over cooked rice or ladle into bowls to accompany corn chips or warm tortillas. Top with sour cream, grated cheese, and fresh coriander or other preferred toppings for extra flavor.
Notes
- This recipe features a from-scratch chili powder blend rather than store-bought mixes for richer flavor.
- Choose between a quick midweek version or slow cook for deeper flavor and texture.
- Slow cooking can be done on the stovetop or in a slow cooker if transferring the recipe accordingly.
- Garnish and serving options include sour cream, yoghurt, grated cheese, and fresh coriander to enhance taste.
- Serving suggestions include rice, corn chips, or tortillas, making it a versatile dish for any occasion.
Nutrition
- Serving Size: 280 g
- Calories: 367 kcal
- Sugar: 7.2 g
- Sodium: 443 mg
- Fat: 10.1 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 7.3 g
- Protein: 39.6 g
- Cholesterol: 90 mg
