Spicy Chilli Con Carne

Name: Spicy Chilli Con Carne
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: meals
Ingredients: 500g ground beef 🥩; 1 large onion 🧅; 2 cloves garlic 🧄; 1 red bell pepper 🫑; 1 can (400 g) chopped tomatoes 🍅; 1 can (400 g) kidney beans 🫘; 2 tbsp tomato paste 🍅; 250 ml beef stock 🍲; 1 tbsp olive oil 🫒; 1 tbsp chili powder 🌶️; 1 tsp ground cumin 🌿; 1 tsp smoked paprika 🌶️; 1 tsp dried oregano 🌿; Salt 🧂; Black pepper 🧂

21 December 2025

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21 December 2025

3.8 (20)

total time

servings

40 kcal

calories

Introduction and Overview

Spicy chilli con carne is a comforting bowl of warmth that bridges family weeknights and weekend cooking with bold, satisfying flavors. While its name nods to Mexican and Texan roots, the dish has become a global canvas for cooks to tailor heat levels, textures, and techniques. The heart of the recipe is simple: tender ground beef, tomatoes, onions, garlic, and a chorus of spices that awaken the palate without overpowering the meat's natural sweetness. The goal is to build flavor in layers. Begin by browning the meat well to develop fond—the caramelized bits that dissolve into a rich, meaty sauce. Then toast cumin, paprika, oregano, and a touch of chili powder to release their essential oils, and soften the aromatics until they glisten. Tomatoes provide brightness and body, while a gentle simmer allows the beef to tenderize and mingle with the spices. Some cooks add a hint of cocoa powder or a splash of coffee for unexpected depth; others rely on smoked paprika or chipotle for a smoky edge. Beans are optional but offer texture and protein, transforming the dish into a heartier meal. Salt and pepper anchor the flavor, and a bay leaf can lend a subtle aromatics during cooking. This recipe is designed for flexibility: you can adjust heat, thickness, and seasoning to suit your taste. Whether you're feeding a crowd or craving a cozy bowl, this spicy chilli con carne delivers.

Gathering Ingredients

Gathering ingredients is more than assembling a shopping list; it's setting the stage for flavor development. The best results come from a balance of quality beef, fresh aromatics, and robust spices. Choose ground beef with a touch of fat (about 15-20%) for moisture and richness. Onions should be firm and aromatic, garlic plump and fragrant, and peppers bright with color. For heat, you can use fresh jalapeño or serrano, or rely on chili powder and smoked paprika to control intensity. Canned tomatoes provide a smooth, bright base; crushed or whole tomatoes both work, depending on texture you prefer. Beans—kidney or pinto—add heft, but you can skip them if you want a purer meat sauce. Stock or water keeps the sauce from sticking as it thickens. Spices form the backbone: cumin, paprika (smoked or sweet), oregano, and a pinch of cinnamon or cocoa powder can deepen the profile. Salt, pepper, and a measured squeeze of lime at the end bring brightness. You might also keep a few fresh herbs like cilantro ready for finishing. Having a small jar of tomato paste can help concentrate the sauce if you want a deeper red and more silkiness. Gather these ingredients with intentionality and you’ll find the cooking process becomes smoother and more consistent.

Ingredient List and Substitutions

This section helps you translate the concept into a concrete shopping list and practical substitutions. Start with 1 to 1.25 pounds (450–570 g) of ground beef with a bit of fat to ensure moisture and flavor. If you prefer leaner meat, plan for a touch more olive oil or a longer simmer to reduce dryness. For heat, select a mix that suits your tolerance: a diced jalapeño or a splash of hot sauce can be added at the end for a brighter heat, while a teaspoon of chipotle powder will introduce a smoky note. Tomatoes form the backbone of the sauce; 1 to 2 cans (14–28 oz / 400–800 g) of crushed or whole tomatoes give body, and you can swap in tomato passata for a smoother texture. Beans are optional but beneficial for texture and protein; kidney beans or pinto beans are common choices, drained and rinsed if canned. Aromatics are essential: yellow or white onions, fresh garlic, and a bell pepper or two. Spices include ground cumin, smoked or sweet paprika, dried oregano, chili powder, and a bay leaf or two. Salt and black pepper are the final tune-up; a pinch of sugar can balance acidity if the tomatoes are very tart. If you have cacao powder, a pinch in the final simmer adds depth; coffee can also be used sparingly for a subtle boost. Adjust substitutions to fit dietary needs, budget, and flavor preferences without losing the essence of the dish.

Preparing the Base: Sautéing Aromatics and Meat

The foundation of a great chilli con carne is the development of flavor in layers. Start by heating a wide, heavy pot over medium heat and adding a splash of olive oil. When the oil shimmers, add the ground beef. Do not rush the browning; allow the meat to sear and develop a deep brown color, which creates fond—sticky, caramelized bits on the bottom of the pan. This fond will dissolve into the sauce as you deglaze, providing a rich, meaty undertone. Once the meat is browned, remove most of the fat if it’s excessive, though leaving a little fat helps carry the flavors. Next, add chopped onions and minced garlic, and sauté until the onions turn translucent and start to caramelize at the edges. If using peppers, add them now so their sweetness can begin to emerge. Stir in the spices—cumin, paprika, oregano, and a small amount of chili powder—and toast them briefly to wake their oils. This step is critical; toasting the spices releases aromatic compounds that significantly influence the final depth of the dish. After the aromatics bloom, return the meat to the pot, pour in crushed tomatoes and a splash of stock or water, and bring the mixture to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these bits are flavor gold. Lower the heat and let the chili simmer gently, partially covered, for at least 40 minutes to an hour, until the flavors meld and the sauce thickens slightly.

Cooking the Chili: Simmering to Deep Flavors

As the chili simmers, the mixture thickens and the beef breaks down into tender, flavorful strands. The goal is a balance between a hearty, chunky texture and a sauce that clings to each ingredient. Keep the heat at a gentle simmer; a hard boil will toughen the meat and reduce control over the texture. Stir occasionally, especially during the first half hour, to prevent sticking and to ensure even cooking. If the mixture thickens too quickly, loosen with a small amount of stock or water. The tomatoes will release acidity and sweetness; taste at intervals and adjust with salt, pepper, and a touch of sweetness if needed. If you want a deeper, more robust flavor, you can stir in a teaspoon of cocoa powder or a splash of coffee—both are classic moves in traditional chili con carne and provide a subtle richness that complements the beef. Beans, if used, can be added halfway through the simmer so they retain some bite. When the chili reaches a velvety consistency that coats the back of a spoon, it’s ready to rest before serving. Remove the bay leaves and taste for final adjustments. A brief rest allows the flavors to settle, producing a more cohesive dish in the final plating. You can now prepare garnishes and sides while the chili rests.

Adjusting Heat, Thickness, and Flavor

No two batches of chilli con carne taste the same, and that's part of the charm. If the final product is too thin, uncover the pot and simmer a bit longer to evaporate excess liquid; if it’s too thick, splash in a bit more stock or water. Heat is a personal touch: if you prefer a milder version, reduce the chili powder by half and increase the bell peppers or a splash of tomato juice to soften the heat. For a hotter version, add fresh peppers or a pinch of dried hot chili flakes, tasting as you go. Depth often comes from balancing acidity and sweetness; if the tomatoes feel too bright, a small drizzle of honey or a touch of brown sugar can harmonize the sauce. For a smoky note without chips, a small amount of smoked paprika or a few drops of liquid smoke can be used. Texture is important, too—if you want more body, consider mashing a portion of the beans and adding them back to thicken the sauce naturally. Finally, salt changes the entire profile; season gradually, tasting after each adjustment. The goal is a well-rounded, balanced chili with heat that lingers but doesn’t dominate. Remember, resting time matters—let the flavors meld for 5 to 10 minutes after cooking before serving.

Final Presentation: Serving, Garnishes, and Pairings

Serving chilli con carne is as much about presentation as flavor. Ladle the chili into warm bowls, aiming for a generous portion that highlights the rich color and thick texture. Offer toppings that brighten and contrast with the deep red-brown sauce: a sprinkle of freshly grated cheese, a dollop of sour cream or yogurt, a handful of chopped green onions or cilantro, and a squeeze of lime for a tangy snap. Some people like a fresh avocado slice or a few pickled jalapeños for brightness and heat. Consider sides that complement the chili: corn bread, warm tortillas, or a simple bed of fluffy white rice can turn the dish into a satisfying, complete meal. A crisp green salad adds balance, while a tense of lime wedges invites diners to customize acidity to their taste. Pairings like cornbread, cornbread muffins, or crusty bread provide the perfect vehicle for soaking up the flavorful sauce. If you’re serving at a party, keep bowls topped individually so guests can adjust toppings and heat to their preference. A final garnish of chopped cilantro adds color and aroma that makes the dish feel fresh and welcoming. This is a comforting dish meant to be shared, enjoyed, and remembered for its bold yet familiar flavors.

Storing Leftovers and Quick Tips

Leftovers are a gift when chili con carne is properly prepared. Refrigerate cooled portions in airtight containers within two hours of cooking; they will keep for up to 3–4 days. For longer storage, freeze the chili in individual portions for easy reheating. Reheating is best done gently on the stove, adding a splash of stock or water to restore the sauce’s loose, saucy consistency. When reheating, taste and adjust salt and heat as needed; a brief simmer helps the flavors reintegrate after freezing. If you like a thicker texture after reheating, simmer uncovered for a few minutes to reduce excess moisture. Leftover chili is also a good base for creative meals: use it as a topping for baked potatoes, spoon it onto nachos, or mix it with rice for a hearty one-pan dish. For a brighter finish, add fresh lime juice or cilantro just before serving the next day. A well-made chilli con carne often tastes even better on day two, as flavors have more time to mingle. Keep in mind safe food handling practices, and discard any leftovers that emit an off odor or appear spoiled. With proper storage and careful reheating, your spicy chilli con carne can continue to delight beyond the initial meal.