Chris has been making this chilli con carne recipe for 15 years. It's one of the most tried and tested recipes on the blog and its 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 š
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.
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!
How to Make It
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 boiled rice. If you like you can also serve with soured cream, homemade guacamole, 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.
More Mexican Inspired Recipes
Love cooking Mexican food? Why not take a look at our other Mexican inspired recipes:
- Our Quick and Easy Chicken Fajitas - always a hit with the kids too
- Mexican Chicken Skewers - great on the BBQ
- Crispy Fish Tacos - a favourite of Chris and I from our trip to Morro Bay CA
- Vegetarian Loaded Tortilla Pan
- Mexican Shakshuka
- Oh and if you have a little extra time this Slow Cooked Pork and Beef Chilli is AMAZING!
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Chilli Con Carne
Ingredients
- 2 tbsp vegetable oil - (or olive oil)
- 2 large onions - peeled and chopped
- 6 cloves garlic - peeled and chopped/crushed
- 500 g (1.1 lbs) minced beef
- 360 ml (1 Ā½ cups) full-bodied red wine
- 180 ml (Ā¾ 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
- Ā½ tsp salt
- Ā½ 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 vegetable oil, 2 large onions
- Add in the garlic and cook for a further minute.Ā6 cloves garlic
- Add in the mince and cook until just 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 Ā½ 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 (Ā¾ 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, Ā½ tsp salt, Ā½ 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 loosely cover and simmer for one hour.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 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 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
ā 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 (ā cup).Ā 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.ĀCan 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 a recipe video. Updated June 2020 with extra tips and for housekeeping.
Some of the links in this post may be affiliate links ā 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! Thatās 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.
Vicky says
Love this recipe, my go to chilli now. Always get asked to make it for family and friends when we get together!
Graham Divers says
Been using this for a couple of years now and itās a family favourite
Keith says
This is now my Go to chilli very flavoursome and simple to make. Glad I found it as are my family and friends .
I tried with and without the chipotle paste and find it better without.
Peter says
I have used this recipe 5 times now and love it. For me good Chipotle paste is hard to find in the UK but it does improve the chilli if you find a good one. I do find I need more tomatoe puree but that's probably down to the quality of the tomatoes but the chocolate doesn't do anything for me and I prefer it without.
Henriette says
Just such a winner! It truely has the best combination of flavours!
It has become our favourite precooked meal to take frozen on camping trips! šš„°š¶ā¤ļøš¶ā¤ļøš¶ š²š½ā¤ļø
Sue says
Thankyou thankyou thankyou! Your chilli Is the best I've ever tasted. My son in law always makes sure I get this when I visit (I live in Spain) . I asked him where he gets his recipes from ... he's a great cook ...always buys his ingredients fresh on the day. Anyway ... he showed me your kitchen sanctuary. I made the chilli for hubby the other week ... and I'm just off shopping so I can make it for friends tomorrow. Thankyou again x
Stuart Green says
Best Ever
George says
Can you do this Iām with cubed beef instead of minced? Guess I would just add the beef at the same time but slow cook for longer?
Rebecca says
Hello,
If I want to make this for 16 people would you recommend I just double the recipe exactly?
Maria says
Made it at least 10 times now as family favourite!! Delicious
Marc says
I used to make the recipe on bbc good food, but fancied a change & this recipe intrigued me. Followed it to the letter (apart from adding an extra fresh chilli & Cayenne powder) & slow cooked it for 5.5 hours. Absolutely amazing! I now have another 8 portions in the freezer for future too. Winner! Thanks for sharing
Jenny says
Is i use less tins of tomatoes do I reduce the amount of herbs/spices?
Lainey says
I've made this a few times now, I freeze single portions for my elderly mum and she really enjoys it. The rest is for our family of 3. I made this last week and froze it again, we had ours last night. My husband took one mouthful and told me 'this is absolutely delicious!'. Any leftovers never last very long, my daughter said eaten cold it takes on a whole different flavour, the sweetness come through.
I'm not a big fan of kidney beans, don't like the texture, so I swap for bakes beans but I rinse the tomato sauce off first.
Sarah says
Best chilli Iv ever cooked but I only use 1 400g tin chopped tomatoes and 1 mixed beans in chilli sauce and I had some Lime zest
linda Fairhead says
Amazing flavours and goes great with your fantastic jacket potato recipe, winner for the winter nights.
Michelle says
Hi what size pot do you use for this chilli
Lainey says
Hi Michelle, I use my big soup pot which is the biggest one I own!