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Chris has been making this chilli con carne for over 20 years. It’s one of the most tried and tested recipes on our website and its always on our recipe rotation. This chilli con carne recipe is the perfect blend of meat, spices, beans and extra veggies, which 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.
“I’ve made my own recipe chilli for years but thought I’d give this a go! Followed the recipe apart from the chipotle paste. It’s hands down the best ever!”
Nicky’s Notes
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.
Today’s beef chilli 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.
Table of Contents
📋 Ingredients for Chilli Con Carne
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.
How to make Chilli
***Full recipe with detailed steps in the recipe card at the end of this post***
- 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.along with 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 red 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).
🤫 Secret Ingredient
I add a couple of chunks of dark chocolate into the chilli. I know adding chocolate in there might sound strange but it adds a depth and richness to the chilli con carne.
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Pin It🍽️ What to serve with chilli
I tend to serve chilli with boiled rice. If you like you can also serve with soured cream, homemade guacamole, tortilla chips and an extra sprinkling of fresh coriander, come grated cheddar cheese and finely chopped red chillies.
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.
In the 20+ years, we’ve been together, I think I’ve made chilli 5 or 6 times. To me, 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!
Using cuts of meat instead of minced (ground) beef?
I also have another chilli on my website that uses a mixture of pork and beef pieces which also tastes great. Link here > Slow Cooked Pork & Beef Chilli
📺 How to make chilli con carne
Chilli Con Carne Recipe
Ingredients
- 2 tbsp neutral oil (or olive oil)
- 2 medium onions peeled and chopped
- 6 cloves garlic peeled and chopped/crushed
- 500 g (1.1 lbs) minced beef
- 360 ml (1 1/2 cups) full-bodied red wine
- 180 ml (3/4 cup) beef stock hot water plus 2 stock cubes is fine
- 4 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 red bell peppers chopped
- 4 x 400 ml (4 x 14 oz) 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
- ½ tsp salt
- ½ tsp black pepper
- 1 chopped fresh chilli more if you like it hotter
- 3 tbsp tomato puree paste for US
- 1 tbsp tomato ketchup
- 1 tsp chipotle paste
- 2 chunks dark chocolate 80 or 90% cocoa
- 2 x 400g (2 x 14 oz) can kidney beans drained and rinsed
- 1 x 420g (1 x 14 oz) 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.2 tbsp neutral oil, 2 medium onions
- Add in the garlic and cook for a further minute.6 cloves garlic
- Add in the mince and cook until browned. Break any large pieces up with a wooden spoon.500 g (1.1 lbs) minced beef
- Add in the red wine, bring it to the bubble and simmer for 3 minutes.360 ml (1 1/2 cups) full-bodied red wine
- In a jug, mix together the stock, Worcestershire sauce, and honey. Pour it into the pan and give it a stir.180 ml (3/4 cup) beef stock, 4 tbsp Worcestershire sauce, 2 tbsp honey
- Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.2 red bell peppers, 4 x 400 ml (4 x 14 oz) tins chopped tomatoes
- Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt, pepper, and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.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
- Add in tomato puree (paste), tomato ketchup, chipotle paste and dark chocolate. Stir and bring to a simmer, then turn down the heat and leave to simmer for one hour, stirring occasionally so it doesn't catch on the bottom of the pan.3 tbsp tomato puree, 1 tbsp tomato ketchup, 1 tsp chipotle paste, 2 chunks dark chocolate
- After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20-30 minutes (this is also a good time to put your rice on if you're serving it with rice).2 x 400g (2 x 14 oz) can kidney beans, 1 x 420g (1 x 14 oz) can mixed beans
- Finally, stir in the chopped fresh coriander just before serving.small bunch chopped fresh coriander (cilantro)
- Serve with rice, coriander, soured cream, and chopped fresh chillies if you like.cooked rice, fresh coriander (cilantro), sour cream, chopped fresh chillies
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 and dark chocolate 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in October 2014. Updated January 2019 with new photos, step-by-step photos, tips and a recipe video. Updated June 2020 with extra tips. Updated in since with extra information and for housekeeping.
🍲 More Mexican Inspired Recipes
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Great recipe, thank you! Very tasty although I had to skip the Chipotle paste. Will for sure cook this again soon😊.
So glad you enjoyed it Fransiska,
Thanks
Chris
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
Thanks JJ,
So glad you enjoyed it.
Thanks
Chris
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!
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
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
Made this for tea last night, it’s bloomin tasty. Enough to freeze for another day too. Thank you so much.
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?
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
Hi,
When making in the slow cooker should I reduce the red wine too? Or is it just simply less stock.
Thank you!
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
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.
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