Chilli Con Carne

Name: Chilli Con Carne With Homemade Chili Powder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Cuisine: Tex-Mex
Ingredients: 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))

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A saucy, flavourful chilli con carne built on homemade chili powder rather than a store-bought spice mix, offering deeper flavour control. Works as a quick midweek meal or slow-cooked weekend dish with customizable toppings.

🌍Tex-Mex 🏷️Chili 🏷️Chilli con carne

Total

40 min

Servings

5

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

20 Ingredients

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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.

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Tips & Notes

Pro tips

Brown the ground beef fully and drain excess fat before adding tomato paste — this prevents a greasy, muddy flavour.
Crumble the beef bouillon cubes directly into the pot for even seasoning distribution; don't dissolve separately.
Taste and adjust salt and sugar at the end — chilli con carne should balance savoury, spiced, and slightly sweet notes.
Simmer uncovered for the last 15–20 minutes if the chilli is too watery; the sauce should coat the back of a spoon.

Substitutions

Beef mince → ground turkey or lamb (adjust cooking time slightly)
Red kidney beans → black beans, pinto beans, or mixed beans (same drained weight)
Crushed tomato → tinned tomato sauce (may need 5–10 min less simmering)
Beef bouillon cubes → 240ml beef stock (omit water added for cubes)

Storage & make-ahead

Store covered in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.

Common Questions

Can I make this chilli ahead of time?

Yes. This chilli tastes better the next day as flavours meld. Make up to 3 days ahead and refrigerate, or freeze for up to 3 months.

What's the difference between using homemade vs store-bought chili powder?

Homemade chili powder lets you control heat level and spice balance. Store-bought mixes often contain salt and fillers. This recipe builds flavour from scratch for a fresher, more customizable result.

How long should I slow cook this chilli?

On low for 6–8 hours or high for 3–4 hours. The longer cook time develops deeper flavour, but the quick stovetop version works well for midweek meals.