Chilli Con Carne
Recipe video above. Everybody's favourite Chili, nice and saucy! Made with a from-scratch Chili Powder rather than a store bought mix. Make a quick midweek version though when you've got the time, it's well worth slow cooking. See notes for Serving and Topping options!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 3 garlic cloves (, minced)
- 1 onion (, diced (brown, white, yellow))
- 1 red capsicum ((bell pepper), diced)
- 1 lb / 500g beef mince / ground beef
- 3 tbsp tomato paste
- 800g / 28 oz can crushed tomato
- 14 oz / 420g can red kidney beans (, drained (or other beans))
- 2 beef bouillon cubes (, crumbled (Note 1))
- 1 1/2 tsp sugar ((any type))
- 1/2 - 1 1/2 cups / 125 - 375 ml water
- 1 - 2 tsp cayenne pepper ((adjust to taste) (Note 2))
- 4 tsp paprika powder
- 5 tsp cumin powder
- 2 tsp garlic powder ((or onion powder))
- 2 tsp onion powder
- 2 tsp oregano
- 1 1/2 tsp cooking salt / kosher salt
- Rice, corn chips, tortillas ((Note 5 for more))
- Sour cream, yoghurt, grated cheese, coriander./cilantro ((Note 6 for more))
Instructions
- 1
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- 2
Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.
- 3
Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
- 4
Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:
- 5
Quick Cook - 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently; OR
- 6
Slow Cook - 1.5 hours to 2 hours, covered, on low heat so it's bubbling very gently. (Note 3 Slow Cooker)
- 7
Adjust salt to taste just before serving.
- 8
Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice (Note 6). See Note 7 for more serving options. My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.