Chris has been making this chilli con carne for 15 years. It's always on our recipe rotation. The perfect blend of spices, beans and extra veggies, means you can make a pound of minced beef feed 8 people! Check out the full recipe including step-by-step photos and a video below.
We love this belly-warming dish of meaty, spicy chilli. It's a regular on our dinner table. You can pretty much guarantee there are at least a couple of portions of it in our freezer at any one time and that we're never more than 7 days away from our next bowl.
It's a classic. Only this one is better 🙂
Today's recipe comes from my husband Chris! Who - although he is a really great cook (thanks Chris's mum!) - usually sticks to BBQ feasts and cauldron size vats of Chilli. This chilli is his baby, and it's taken me forever to get him to write it down for me.
In the 15 years we've been together, I think I've made chilli 5 or 6 times. It's been made clear to me that this is not my domain, and i'm only allowed in the kitchen to swoon over the pre-dinner taste-testing or to clean up.
Fair enough. I know my place. Note: that's the only time you'll hear me saying that!!! erm unless the tyre needs changing or a particularly welded jar lid needs unscrewing. That's it though. We're definitely equal in all other things!
Starting by cooking onions and garlic with a little oil in a large pan until softened.
Add the minced beef and cook until browned - breaking up any lumps with a wooden spoon. Then pour in the red wine and simmer for a few minutes.
Next, add beef stock, Worcestershire sauce and a little honey.
Then chop two red bell peppers and add those in too.
Add in four tins of good-quality chopped tomatoes and stir.
Next is the spices. We have smoked paprika, cumin, ground coriander, chilli powder (more or less depending on how hot you like it), ground ginger, salt and pepper and mixed herbs. Chris also adds in a freshly chopped red chilli at this point too.
Then add in tomato puree (paste), tomato ketchup and chipotle paste.
Bring to the boil, stir, then turn down the heat and loosely cover with a lid. Simmer for about an hour, giving it a stir every 10-15 minutes.
After an hour, add in some tinned mixed beans and kidney beans, stir, and cook for a further 20 minutes, uncovered (this is a good time to put your rice on to cook too).
Right before serving, stir in a big handful of chopped fresh coriander (cilantro).
Then serve with rice. If you like you can also serve with soured cream, tortilla chips (we love the blue corn chips) and an extra sprinkling of fresh coriander and finely chopped red chillies.
I know it seems like a long list of ingredients, but most of it gets thrown in together, and you probably have most of the ingredients in your cupboard already.
Although we often serve it with rice, it's also great with pasta, on tortilla chips or jacket potatoes. I even sometimes use a portion from the freezer to make a quick, spicy lasagne.
Can I make it gluten free?
Yes, use gluten-free beef stock and Worcestershire sauce. Also make sure the tomato puree, ketchup, chipotle paste are gluten-free versions.
Can I make it ahead?
Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout.
Can I freeze it?
Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout.
Can I make it in the slow cooker?
Yes. We find it needs a little less liquid in the slow cooker, so reduce the stock to about 90 ml (1/3 cup). Cook in a pan right up until the simmer stage (right after you add the tomato puree and ketchup) then transfer to a slow cooker and cook for 6-7 hours on low or 5-6 hours on high. Add the beans, then continue to cook for a further 30 minutes to heat them through. Then stir in the coriander (cilantro) and serve.
Can I make an alcohol-free version?
Yes, simply replace the wine with the same amount of beef stock.
The Chilli Con Carne Recipe:
Chilli Con Carne
Ingredients
- 2 tbsp olive oil
- 2 large onions - peeled and chopped
- 6 cloves garlic - peeled and chopped/crushed
- 1.1 pounds (500g) minced beef
- 1 1/2 cups (360ml) full-bodied red wine
- 3/4 cup (180ml) beef stock - hot water plus 2 stock cubes is fine
- 4 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 red bell peppers - chopped
- 4 x 400ml (14oz) tins chopped tomatoes
- 1 tsp smoked paprika
- 4 tsp cumin
- 2 tsp ground coriander
- 2 tsp hot chilli powder
- 3 tsp ground ginger
- 2 tsp mixed herbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 chopped fresh chilli - more if you like it hotter
- 3 tbsp tomato puree/paste
- 1 tbsp tomato ketchup
- 1 tsp chipotle paste
- 2 x 400g (14oz) can kidney beans - drained and rinsed
- 1 x 420g (14oz) can mixed beans - drained and rinsed
- Small bunch chopped fresh coriander (cilantro)
Serve with (optional):
- cooked rice
- fresh coriander (cilantro)
- sour cream
- chopped fresh chillies
INSTRUCTIONS
- Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they're soft and translucent. Add in the garlic and cook for a further minute.
- Add in the mince and cook until just browned. Break any large pieces up with a wooden spoon.
- Add in the red wine, bring it to the bubble and simmer for 3 minutes.
- In a jug, mix together the stock, Worcestershire sauce and honey. Pour it into the pan and give it a stir.
- Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.
- Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt and pepper and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.
- Add in tomato puree (paste), tomato ketchup and chipotle paste. Stir and bring to a simmer, then loosely cover and simmer for one hour.
- After an hour, add in the kidney beans and mixed beans (this is also a good time to put your rice on if you're serving it with rice). Give them a stir and allow the chilli to simmer for another 20 minutes.
- Finally stir in the chopped coriander just before serving.
- Serve with rice, coriander, soured cream, chopped fresh chillies if you like.
Video
✎ Notes
Can I make it gluten free?
Yes, use gluten-free beef stock and Worcestershire sauce. Also make sure the tomato puree, ketchup, chipotle paste are gluten-free versions. .Can I make it ahead?
Yes, we think it tastes even better when made ahead and reheated - as it allows the flavours to develop even further. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout. .Can I freeze it?
Yes. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout. .Can I make it in the slow cooker?
Yes. We find it needs a little less liquid in the slow cooker, so reduce the stock to about 90 ml (1/3 cup). Cook in a pan right up until the simmer stage (right after you add the tomato puree and ketchup) then transfer to a slow cooker and cook for 6-7 hours on low or 5-6 hours on high. Add the beans, then continue to cook for a further 30 minutes to heat them through. Then stir in the coriander (cilantro) and serve. .Can I make an alcohol-free version?
Yes, simply replace the wine with the same amount of beef stock. . Nutritional Information Is Estimated Per Serving, excluding any rice or other serving suggestions.Nutrition
This post was first published in October 2014. Updated January 2019 with new photos, step-by-step photos, tips and recipe video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Yes, use gluten-free beef stock and Worcestershire sauce. Also make sure the tomato puree, ketchup, chipotle paste are gluten-free versions.
Yes, we think it tastes even better when made ahead.
Yes, simply replace the wine with the same amount of beef stock.
Fransiska Karsten says
Great recipe, thank you! Very tasty although I had to skip the Chipotle paste. Will for sure cook this again soon😊.
Chris Corbishley says
So glad you enjoyed it Fransiska,
Thanks
Chris
John Jones says
Hi Nicky and Chris,
I’ve made this chilli a few times now and it’s my go to recipe. Awesome job guys. Good for heading into winter in New Zealand.
Cheers, JJ
Chris Corbishley says
Thanks JJ,
So glad you enjoyed it.
Thanks
Chris
Derek Turnbull says
I made this recipe a few days ago and it makes the best chilli my wife and I have ever tasted. My wife is vegetarian so I made a batch where I substituted the beef mince with chopped chestnut mushrooms and some extra kidney beans ands swapped the beef stock for veg stock. The two versions ended up looking almost identical, which is nice when we are eating together as it looks like we are both eating the same meal.
Well done, great recipe!
Chris Corbishley says
Hi Derek,
So pleased you both enjoyed the recipe and I LOVE the fact that you made alterations so you and your wife could enjoy it together. Simply FANTASTIC.
All the best and stay safe.
Chris
Andy Ross says
Love this recipe, much better than my usual recipe.
The addition of the chipotle paste definitely makes a difference.
I add a stick of cinnamon with the spices and remove before serving and grate around 8 squares of 80% cocoa chocolate and add just before serving.
I use 750g of minced beef as I like my mince lol and find I don't need to increase the liquid content
Thanks again for this fantastic recipe I make a batch every couple of weeks and always have some in the freezer
KC says
Made this for tea last night, it's bloomin tasty. Enough to freeze for another day too. Thank you so much.
Graeme says
This is the best chilli I've made. I added smoked Lardons and not as many cans of chopped tomatoes. I'm now looking to make this recipe for about 20 people. Do I simply add more of the spices etc?
Chris Corbishley says
Hi Graeme,
So glad you liked the recipe.
Yes i have found it scales quite well so you should just be able to double the ingredients quite nicely to cook for a large crowd. You might want to hold off on doubling the fresh chilli's until after it starts simmering. The heat develops as it cooks, but it depends on how hot you like it.
Thanks
Chris
Fred says
Hi,
When making in the slow cooker should I reduce the red wine too? Or is it just simply less stock.
Thank you!
Chris Corbishley says
Hi Fred,
We find it needs a little less liquid in the slow cooker, so reduce the stock to about 90 ml (1/3 cup). Cook in a pan right up until the simmer stage (right after you add the tomato puree and ketchup) then transfer to a slow cooker and cook for 6-7 hours on low or 5-6 hours on high. Add the beans, then continue to cook for a further 30 minutes to heat them through. Then stir in the coriander (cilantro) and serve.
Thanks
Chris
Paul Calway says
Great recipe, love the idea of the chipotle paste, I didn't add that before, but I will now! The only suggestion I would make is the addition of bacon. What isn't better with bacon? Add the bacon first, then add the onions to fry with the bacon grease, in my opinion that takes it to the next level.
Chris Corbishley says
Love that! I will be trying that out the next time i make a chilli 🙂 I actually own a t-shirt that says "Everything tastes better with bacon"
Thanks
Chris
Chris says
Thank you for this! Great recipe! 👏🏻👏🏻👏🏻. When served I only swapped the sour cream for 0% crème fresh and the garnish of diced chilli was 2 red, 1 red birds eye (rough chop) along with the chopped Coriander (as advised) and it was spot on. Seriously, it was really special.
Caroline Quinn says
This was so delish. Its going to become one of our weekly regulars . Nutritious and very tasty. Thanks for sharing
Chris Corbishley says
So glad you enjoyed it Caroline.
Thanks
Chris
T saunders says
Everybody loved this, very tasty must be the best chilli I’ve ever done
Vicky says
Love this recipe!
Clive says
Hi
Thinking of making this tomorrow.
Can you confirm, is the cumin ground or whole
Many thanks
Clive
Nicky Corbishley says
Hi Clive, it's ground cumin for this recipe. Thanks, Nicky