Description
A hearty and flavorful Chilli Con Carne recipe made with ground beef, red kidney beans, and a blend of spices, perfect for a quick midweek dinner or slow-cooked for enhanced flavors. Served traditionally over rice or with corn chips, tortillas, and garnished with sour cream, cheese, and fresh coriander.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, diced (brown, white, or yellow)
- 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 and Seasonings
- 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
Instructions
- Prepare the aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and diced onion, cooking for about 1 minute until fragrant. Then add diced capsicum and continue cooking for 2 minutes until the onion becomes translucent.
- Brown the beef: Increase heat to high and add the ground beef to the skillet. Cook while breaking it up with a spoon or spatula, until the beef is mostly browned all over.
- Add the spice mix: Incorporate the chili spice mix including cayenne pepper, paprika, cumin, garlic powder, onion powder, oregano, and salt. Continue cooking the beef with the spices until it is fully browned all over to release the full aroma and flavor of the spices.
- Add remaining ingredients: Stir in the tomato paste, crushed tomatoes, drained kidney beans, crumbled beef bouillon cubes, sugar, and water (use 1/2 cup for Quick Cook or 1 1/2 cups for Slow Cook). Bring the mixture to a simmer.
- Simmer the chili: For Quick Cook, simmer uncovered on medium-low heat for 20 to 40 minutes, allowing the chili to bubble gently and thicken. For Slow Cook, cover and simmer on low heat for 1.5 to 2 hours with a very gentle bubble, which develops deeper flavors.
- Adjust seasoning: Taste and adjust salt to your preference just before serving.
- Serve: Serve the chili hot over rice, or ladle into bowls and accompany with corn chips or warm tortillas. Add toppings such as sour cream, grated cheese, and fresh coriander for extra flavor.
Notes
- This recipe uses a homemade chili powder blend for fresh, vibrant flavor rather than pre-made mixes.
- For a quick midweek meal, use the Quick Cook method; for richer flavor, opt for Slow Cook on low heat.
- Serve with rice, corn chips, or warm tortillas and garnish with sour cream, cheese, and coriander.
- Adjust cayenne pepper amount to control heat level according to your taste.
- Beef bouillon cubes enhance the richness but can be omitted or substituted with stock if preferred.
- For gluten-free option, ensure bouillon cubes and toppings are gluten-free.
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
