British Beef Chilli and Red Pepper

Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & takes them to new heights! This truly is THE best Chilli Con Carne recipe.

First things first, whatever we call it, wherever we believe its origins lie, can we all just agree that this dish is the ultimate comfort food? Okay good. Its warm and spicy flavours just act as a soul-hugging bowl of goodness and quite frankly it never gets old.

The BEST Chilli Con Carne

Alright, I'm gonna have to do some explaining here before you think I'm blowing my own trumpet for no reason. Here's why you're gonna love this chilli:

• Game Changers – A couple of game changing ingredients really turn this chilli up a notch. A glass of red wine adds a gorgeous depth of flavour, whilst a few tbsp of Worcestershire sauce adds a tangy background flavour!
• Easy – It's so EASY to make! A no fuss, no nonsense recipe even for even the most beginner of cook to master. All in one pot too!
• Rich and Flavoursome – The perfect combo of seasoning and spices give this chilli a real punch of flavour!

In terms of making a chilli con carne, I promise it couldn't be easier.

Making Chilli Con Carne

Top Tip #1 – My number one piece of advice for making the best chilli con carne is to allow it to simmer, with a heavy lid on, for at least 90mins. The difference is crazy. It allows the flavours to intensify and marry together, whilst reducing the liquid and tenderizing the beef.

Chilli Con Carne Consistency

Because you're simmering for quite some time, it's important to use a pot with a heavy lid. This will ensure all the steam doesn't escape as it simmers. If you left the lid off, the chilli is going to reduce down way too quickly; you need the steam to keep the chilli saucy as it simmers. You can then remove the lid and reduce it down to preference. As written, this recipe will give you quite a thick chilli, which I think is much more classic/preferable than the watery, soupy kind.

Homemade Chilli Con Carne Spice Mix

When it comes to chilli con carne seasoning, I of course highly recommend ditching the pre-made stuff and making your own. You don't need any special ingredients, and hopefully, these seasonings should be familiar in your cupboards. If not, they're all easily accessed at pretty much all supermarkets! Here's what you'll need:

• Paprika
• Cumin
• Chilli Powder
• Oregano
• Ground Coriander
• Sugar
• Salt & Black Pepper

Process shots: brown onion, red pepper and garlic (photo 1), add ground beef (photo 2),  break up with wooden spoon and brown (photo 3), stir in tomato puree, then pour in red wine and simmer, (photo 4), add chopped tomatoes, kidney beans and Worcestershire sauce (photo 5), add homemade spice mix and beef stock cubes (photo 6), give it a good stir (photo 7),  pop lid on and simmer (photo 8).

Chilli Con Carne FAQ

How spicy is this recipe?

Chilli, as the name suggests, should be quite spicy. I'd say this recipe gives you a medium spice. There's definitely a kick, but it's certainly not overbearing. Having said that the spice level is completely in your control. If at all wary I recommend starting with a small amount of chilli powder and adjusting towards the end. Much easier to add more than take it out!

Do I have to add the red wine?

The wine adds a gorgeous depth of flavour and compliments the beef really nicely. Most, if not all of the alcohol will burn off, but if you don't want to use it you can just sub the same quantity of beef stock.

Can I make this ahead of time?

You can certainly make this ahead of time! In fact, I think it actually tastes better after some time relaxing. It gives the flavours a chance to snuggle with each other. Just cook as instructed, allow to cool then cover and pop in the fridge. Reheat on the hob (may need to add a dash of water to loosen up).

Can I freeze Chilli Con Carne?

Sure can! Just allow to cool, then store in an airtight container and pop in the freezer for up to 6months. To reheat just bring to room temp, then either microwave or heat on the hob. Just ensure it's piping hot throughout.

Serving Chilli Con Carne

What can I serve with Chilli Con Carne?

• Rice or Cornbread
• Tortilla Chips
• Sour Cream
• Coriander/Cilantro
• Cheese
• Lime

What can I do with leftover Chilli?

Perfect plonked on a Baked Potato or you could whip up some Leftover Chilli Dough Balls!

After more chilli recipes? Check out my Vegetable Chilli and Slow Cooker Turkey Chilli!

Alrighty, let's tuck into the full recipe for this Chilli Con Carne recipe shall we?!

How to make the best Chilli Con Carne in the world  (Full Recipe & Video)

• Large Pot with Lid & Wooden Spoon

• Chopping Board & Sharp Knife

• Sieve/Colander (to drain beans)

• Ladle (for serving)

Chilli Con Carne

• ▢ 2lbs / 1kg Ground Beef (see notes)
• ▢ 2x 14oz/400g cans Kidney Beans, drained
• ▢ 2x 14oz/400g cans Chopped Tomatoes
• ▢ 1 cup / 250ml Red Wine, or sub beef stock
• ▢ 3 tbsp Worcestershire Sauce
• ▢ 3 large cloves of Garlic, finely diced
• ▢ 2 Beef Stock Cubes (Beef Bouillon)
• ▢ 2 heaped tbsp Tomato Puree (Tomato Paste in US)
• ▢ 1 large White Onion, finely diced
• ▢ 1 large Red Pepper (Capsicum/Bell Pepper) finely diced
• ▢ 2 tbsp EACH: Paprika, Cumin, Chilli Powder (or to preferred spice level)
• ▢ 1 tsp EACH: Oregano, Ground Coriander, Sugar, Salt (or to taste)
• ▢ 1/2 tsp Black Pepper
• ▢ Olive Oil, as needed

Extras 'n' Optionals to serve:

• ▢ Lime Wedges
• ▢ Grated Cheddar Cheese
• ▢ Sour Cream
• ▢ Fresh Coriander (Cilantro)

• Add a splash of oil to a large pot over medium heat. Add Onion, Red Pepper & Garlic and fry until they begin to soften and start to brown.

• Add in beef, break it up into small pieces and continue to fry over medium heat until there is no sign of pink in the meat. If you've got fatty mince, drain away some of the fat here as needed. Stir in 2 heaped tbsp tomato puree then deglaze with 1cup/250ml red wine. Allow to simmer for a few mins to to allow the meat to soak in the wine.

• Add 2 cans chopped tomatoes, swill them both out with a splash of water, then add that in too. Add in 2 cans drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, 2 tbsp Cumin, Paprika, Chilli Powder (or to spice preference), 1 tsp oregano, ground coriander, salt & sugar (or to taste) and 1/2 tsp black pepper. If you're weary of spice just start off with 1 tbsp chilli powder and adjust at the end.

• Give it a good stir then pop on the lid, turn down heat to low and allow to simmer for 1 hour 30mins, stirring occasionally. I know it seems a long time but it truly makes the difference.

• Take off lid and allow to simmer until the sauce thickens (5 or so mins). Adjust seasoning with chilli powder, salt, sugar and black pepper.

• Serve over rice with a dollop of sour cream, a sprinkle of fresh coriander (cilantro) and a squeeze of lime juice. Also some cheese if you please!

a) Beef -I typically use 10% fat. That way you get a little bit of the fatty flavour, but it doesn't end up too oily. You can use fattier beef, just drain away excess fat after it's fried if you need to.

b) Flavour/Spice Adjusting - The beauty of this dish is you can taste and tweak as you go. A chilli con carne, as the name suggests, should be quite spicy. If you're not too great with heat just start out with a small amount of chilli powder and adjust accordingly. Alternatively you can opt for a mild chilli powder (I use hot). For more of that iconic and powerful 'chilli con carne taste', ramp up the amount of cumin.

c) Beef Stock Cubes -As mentioned in the recipe, it's only the cubes you want i.e NOT diluted in water. The juice from tomatoes will dilute the stock. Just make sure you crumble them in or if you're using jelly stock then make sure they're thoroughly mixed in.

d) Time - Allowing the chilli to simmer on a low heat for a long period of time is crucial in both the consistency and flavour of this dish. If the sauce isn't properly reduced, not only will it have a watery consistency, but the flavours won't have developed properly. Like I said, you're looking at around an hour and a half, if not longer.

e) Consistency - I like my chilli quite thick, and this recipe will provide that. If you want it saucier then you can add in more water when you swill out the cans. In all cases, it's important to use a heavy lid otherwise too much steam will escape and the chilli will over thicken. If it's too watery after you've simmered with the lid on, just keep simmering with the lid off until your desired texture. If you find it starts to over-thicken as it simmers with the lid on just add a splash of water to loosen it up.

f) Serving - Traditionally I'll always serve with rice, but serve with whatever you fancy! Baked potato and cornbread work great.

g) Leftovers - This dish also lends itself to the perfect leftover lunch. Pop in the fridge (or freezer for long term), thoroughly reheat and plonk on a jacket potato for the perfect lunch the next day. Or use them for Leftover Chilli Garlic Dough Balls!

h) Updated - This recipe was updated on 21/10/19 with extra spices and longer cooking time.

i) Calories - Based on a sharing between 6 people, using 1 tbsp of olive oil and 10% fat beef mince. This calculation is without rice or any additional toppings.

Nutrition Facts

The BEST Chilli Con Carne

Amount Per Serving

Calories 545 Calories from Fat 205

% Daily Value*

Fat 22.81g 35%

Saturated Fat 8.141g 41%

Trans Fat 0.622g

Polyunsaturated Fat 1.318g

Monounsaturated Fat 10.093g

Cholesterol 146.67mg 49%

Sodium 254.67mg 11%

Potassium 1217.33mg 35%

Carbohydrates 26.52g 9%

Fiber 6.8g 27%

Sugar 7.013g 8%

Protein 50.5g 101%

Vitamin A 3733.33IU 75%

Vitamin C 52.8mg 64%

Calcium 106.67mg 11%

Iron 7.867mg 44%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Hey, whilst you're here why not check out my other recipes?

Hearty Ground Beef Dinner Recipes

• Epic Lasagne
• Spaghetti Bolognese
• Traditional Cottage Pie
• Soft and Juicy Meatballs
• Cheesy Ground Beef Quesadillas

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If you loved this Chilli Con Carne recipe be sure to pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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Source: https://www.dontgobaconmyheart.co.uk/chilli-con-carne/

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