Chilli Con Carne Recipe


Chilli Con Carne

Chilli Con Carne is a quick lunch to prepare, but if you have time to slow cook it, you’ll be rewarded with uber soft meat and a more rich sauce. Serve with rice or corn chips to dip in the sauce. Cornbread or Cornbread Muffins can also be used to make a warm Southern supper.

Texas residents have claimed Chili as their own, even going so far as to declare it the state’s official food. Though there is evidence that Chili’s origins can be traced back to Spain.

If you want to try the real thing, here is a terrific true Texan Chili recipe that I have tried.

What is Chilli Con Carne?

In Australia and the United Kingdom, the dish known simply as Chili is known as Chilli Con Carne. It tastes like a saucier version of the classic beef mince taco filling that we all know and love.

Homemade Chilli Powder

A word on chili powder: I’ve always cooked my chili from scratch rather than using a store-bought blend for two reasons:

  • Chili Powder, as it is called in the United States and Canada, is not widely accessible outside of the United States; what we call Chilli Powder in Australia and much of the rest of the world is pure ground chili and is extremely fiery.
  • Chili powder is a non-spicy seasoning blend, not just pure ground chili, and the flavor and quality of different brands vary. So, no matter where you are in the world, using handmade Chili Powder ensures a more consistent end result.
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Chilli Con Carne

How And What To Serve With Chilli Con Carne

The fun part is figuring out how to serve it!! While it’s fine to put a big pot of chili in the middle of the table and have everyone dive in with corn chips, there are other more dignified methods to serve it:

  • In a bowl with the toppings and a side of corn chips or heated tortillas for dunking (as in the US).
  • Over rice with toppings (a cost-effective supper option popular in the United Kingdom and Australia).
  • Try these fluffy, quick ‘n easy Cornbread Muffins with cornbread on the side.
  • potatoes cooked in the oven.
  • atop spaghetti.
  • Chili Sloppy Joes in soft rolls.
  • Tamale Pie, topped with cornbread batter and baked.
  • Chili Dogs on hot dogs.


  • 750g beef mince(qeema)
  • 2 medium brown onions, finely chopped
  • 125g beef roughly chopped
  • 2 tsp olive oil
  • 400g can red kidney beans, drained, rinsed
  • 2 medium red capsicums(red shimla mrch), chopped
  • 3 garlic cloves, crushed
  • 2 tbsp Mexican chilli powder
  • 400g Finely Chopped Tomatoes
  • 1 long red chilli, chopped
  • toppings, to serve jalapeno chillies, light sour cream, coriander leaves(dhnia) and grated light tasty cheese for toppings.
  • Heat oil  in a large saucepan over medium heat. Add beef. Cook for 5 to 6 minutes or until crisp. Add mince(qeema). Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
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  • Add onions, capsicums(red shimla mrch), garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
  • Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
  • Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened.
  • Serve with pickled jalapeno chillies, light sour cream, coriander leaves and grated light tasty cheese for toppings.

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