Easy Chilli Con Carne
This chilli con carne is rich, smoky, subtly sweet and the kind of meal that tastes like it’s been simmering all day even when it hasn’t. High in protein and fiber from the beans and vegetables, this is a family favorite and one I make often.
What Is Chilli Con Carne?
Chilli con carne (literally “chilli with meat” in Spanish) is a spiced stew of ground meat, tomatoes, beans and chilli peppers that originated in the American Southwest and Northern Mexico.
This version leans into the smoky, warmly spiced end of the spectrum rather than being blow-your-head-off hot. The taco seasoning and smoked paprika build layers of flavor that are complex and satisfying without being aggressive. The heat is background warmth, not a challenge. That said, if you want it spicier, it’s easy to dial up.
Chilli con carne is one of those great family-friendly recipes as the spice level can be managed to fit your own preferences and it’s the perfect vehicle for extra vegetables. I love adding sweet potato to this recipe for a boost in fiber and nutrients but you can add pretty much any veg of your choice. And if you have picky eaters, grate them first so they melt into the sauce and become undetectable. Root vegetables like sweet potatoes and carrots add sweetness. Same goes for butternut squash or pumpkin. Finely chopped mushrooms mimic the texture of the meat so you barely notice them.
Ingredients and Substitutions
- Ground beef (beef mince). An 80/20 lean-to-fat ratio gives the best flavor. The fat renders during cooking and enriches the sauce. Extra lean works but the chilli will be slightly drier. Ground turkey is a lighter alternative that works well with the same seasoning.
- Onion.
- Bell peppers. Red and yellow peppers are slightly sweeter. Green peppers are slightly more bitter and more traditional. A mix of colors gives you the best visual impact.
- Garlic.
- Taco seasoning. My homemade taco seasoning is the base spice blend for this chilli. It includes chili powder, cumin, garlic powder, onion powder, oregano and a pinch of cayenne. Store-bought taco seasoning works in a pinch. Use 2 to 3 tablespoons depending on how bold you want the flavor.
- Smoked paprika. This is the addition that gives the chilli its distinctive smoky depth.
- Chopped tomatoes. Canned chopped or diced tomatoes. A can of crushed tomatoes works if you prefer a smoother sauce.
- Beef stock.
- Kidney beans.
- Sweet potato. Optional but recommended.
- Salt and black pepper.
- Toppings: We love serving chilli with sour cream and grated cheese.
How to Make Chilli Con Carne
Step 1: Cook the aromatics. Heat a splash of oil in a large, deep pan/skillet or Dutch oven over medium-high heat. Add the diced onion and bell peppers to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Cook the beef. Add the ground beef and break it into pieces. Cook until well-browned, about 7 to 8 minutes.
Step 3: Add the spices. Add the taco seasoning and smoked paprika. Stir and cook for about 30 seconds until the spices are fragrant. This brief toasting activates the essential oils and transforms the spices from dusty to warm and complex.
Step 4: Add the tomatoes and sweet potato. Pour in the chopped tomatoes and beef stock and stir, scraping up any browned bits from the bottom of the pot. Add the peeled and chopped sweet potatoes then reduce the heat, cover and allow the chilli to simmer for 15-20 minutes until the sweet potatoes are almost cooked through.
Step 5: Add the beans. Add the drained kidney beans and stir through.
Step 6: Simmer. Cover again and cook for another 10-15 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened. If the chilli is too thick, add a splash of water or stock. If it’s too thin, remove the lid and simmer uncovered for another 5 to 10 minutes.
Step 7: Season and serve. Taste and adjust the seasoning. Add salt, a squeeze of lime if using, or a pinch of sugar if the tomatoes are too acidic. Serve with your choice of toppings and sides.
How to Store and Freeze
- Fridge. Store in an airtight container for up to 3 days. Chilli tastes better the next day and continues to improve for 2 to 3 days as the spices develop.
- Freezer. Cool completely, then transfer to containers or flat zip-lock bags. Freeze for up to 3 months. Flat bags defrost faster and stack more efficiently. Defrost overnight in the fridge and reheat gently on the stove with a splash of water if the sauce has thickened.
- Reheating. Stovetop over medium-low heat, stirring occasionally. Add a splash of water or stock if the chilli has thickened too much during storage. Taste and re-season after reheating as spices can mellow slightly.
- Meal prep. Portion into individual containers for grab-and-go lunches. Chilli reheats perfectly and keeps well for 4 days in the fridge.
What to Serve with Chilli Con Carne
- Rice. The classic pairing. Plain steamed rice or cilantro lime rice both work beautifully.
- Jalapeño cheddar crusty bread. My personal favorite. A crusty loaf studded with jalapeños and sharp cheddar, torn apart and used to scoop up the chilli. The combination of spicy, cheesy bread with a bowl of rich chilli is unbeatable.
- Cornbread. Warm, slightly sweet cornbread is a traditional American accompaniment that soaks up the sauce perfectly.
- Baked potato. Split a baked potato and pile the chilli on top with grated cheese and sour cream. A meal in itself.
- Tortilla chips/corn chips. For scooping. Set a bowl of chips alongside the chilli and let people dip.
- Nachos. Scatter tortilla chips on a tray, top with chilli and cheese and bake until melted and bubbly. A crowd-pleasing alternative to serving it in a bowl.
Toppings
Grated cheddar cheese, sour cream, sliced avocado or guacamole, fresh cilantro, sliced jalapeños (fresh or pickled), a squeeze of lime, diced red onion or hot sauce are all good options.
Ingredients
- 2 lb (1kg) Ground beef / beef mince
- 2 tbsp Olive oil
- 2 Onions finely diced
- 3 Bell peppers diced (I used yellow, red and green)
- 6 Garlic cloves minced
- 3 tbsp Taco seasoning
- 1 top Smoked paprika
- 28 oz (800g) Canned chopped tomatoes
- 1 large Sweet potato peeled and diced small (optional)
- 14 oz (400g) Kidney beans drained and rinsed
- Salt and black pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat.
- Add the diced onion and peppers. Cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the beef mince and cook until browned, about 7 to 8 minutes. Break into pieces but don't stir constantly.
- Add the taco seasoning and smoked paprika. Stir and cook for 30 seconds until fragrant and coating the meat.
- Pour in the chopped tomatoes and stir, scraping up any browned bits from the bottom. Add the sweet potato (if using). Stir to combine.
- Bring to a gentle simmer. Reduce heat to low, cover and cook for 15-20 minutes, stirring occasionally, until the sweet potato is almost tender.
- Add the drained beans, stir through then cover and continue to simmer for another 15 minutes.
- Taste and adjust seasoning with salt, pepper and a squeeze of lime if desired. Serve with your choice of toppings and sides.