Chilli Con Carne Recipe

Chilli con carne, which translates to “chilli with meat,” is a comforting, hearty dish loved for its bold spices, rich tomato base, and the perfect balance of heat and flavour. Whether you serve it over rice, spoon it over nachos, or enjoy it straight from the bowl with a dollop of sour cream, this classic recipe is a crowd-pleaser. Here’s a detailed guide to making an irresistible chilli con carne in the comfort of your home.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum (bell pepper), diced
• 500g (1 lb) beef mince (ground beef)
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1½ teaspoons dried oregano
• 2 teaspoons ground coriander
• 1 to 2 teaspoons chilli powder (adjust to heat preference)
• 2 tablespoons tomato paste
• 1 can (400g) diced tomatoes
• 1 can (400g) red kidney beans, drained and rinsed
• 1 cup beef stock
• Salt and black pepper to taste
• Optional: 1 teaspoon sugar (to balance acidity)

To Serve:

Steamed rice, sour cream, grated cheese, chopped coriander, avocado slices, lime wedges, or corn chips.

Method:

1. Sauté the aromatics:
   Heat the olive oil in a large heavy-based pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and slightly translucent. Stir in the garlic and capsicum and cook for another 2–3 minutes, allowing the vegetables to release their flavours.
2. Brown the beef:
   Increase the heat to medium-high and add the beef mince to the pan. Break it up with a wooden spoon as it cooks. Continue cooking until the beef is browned all over, about 5–7 minutes. You want to develop a bit of colour for a deeper flavour.
3. Add the spices:
   Sprinkle in the cumin, paprika, oregano, coriander, and chilli powder. Stir well to coat the beef evenly in the spices. Cook for 1–2 minutes until fragrant, being careful not to burn the spices.
4. Add tomato paste and deglaze:
   Stir in the tomato paste and cook for a minute to reduce its raw flavour. If the mixture seems dry, you can add a splash of water or stock to help loosen it and lift any browned bits from the bottom of the pan.
5. Simmer the chilli:
   Add the canned tomatoes, red kidney beans, and beef stock. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30–45 minutes, stirring occasionally. This allows the flavours to meld and the sauce to thicken. If the sauce thickens too much, add a little extra stock or water. For a touch of sweetness to balance the acidity of the tomatoes, add a teaspoon of sugar, if needed.
6. Season to taste:
   Once the chilli has thickened and the flavours are rich and developed, season with salt and black pepper. If you like it spicier, stir in a pinch more chilli powder or a splash of hot sauce.
7. Serve and garnish:
   Ladle the chilli con carne into bowls and serve it with steamed rice or crusty bread. Top with your choice of garnishes like sour cream, shredded cheese, chopped fresh coriander, avocado slices, or a squeeze of lime juice for brightness.

Tips for the Best Chilli Con Carne:

• Make it ahead: Chilli con carne often tastes even better the next day, once the flavours have had more time to develop. Consider making it a day in advance and reheating it gently.
• Adjust the spice: Control the heat by adjusting the amount of chilli powder, or add fresh chopped chillies or hot sauce for an extra kick.
• Variations: Swap beef mince for ground turkey or chicken for a lighter version. You can also add chopped vegetables like carrots, corn, or zucchini for extra texture and nutrition.
• Slow cooker version: Sauté the onion, garlic, capsicum, and beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

This classic chilli con carne is a simple yet satisfying dish that’s full of flavour, spice, and comfort. Whether you’re cooking for your family, meal prepping for the week, or entertaining guests, it’s a recipe that delivers every time.