Name: The BEST Chilli Con Carne
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: Tex-Mex
Ingredients: Olive oil (as needed); 1 large white onion, finely diced; 1 large red pepper (capsicum/bell pepper), finely diced; 3 large cloves garlic, finely diced; 2.2 lbs / 1 kg ground/minced beef; 2 heaped tablespoons tomato puree (tomato paste); 1 cup / 240 ml red wine; 2 x 14 oz / 400 g cans chopped tomatoes; 2 x 14 oz / 400 g cans kidney beans, drained; 3 tablespoons Worcestershire sauce; 2 beef stock cubes; 2 tablespoons paprika; 2 tablespoons cumin; 2 tablespoons chilli powder; 1 teaspoon oregano; 1 teaspoon ground coriander; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; Rice (for serving); Grated cheddar cheese (for serving); Lime wedges (for serving); Sour cream (for serving); Fresh coriander (cilantro) (for serving)

Why You’ll Love The BEST Chilli Con Carne Recipe

This recipe delivers bold, layered flavors thanks to a long, gentle simmer that allows the spices and ingredients to fully develop. The addition of red wine enhances the richness, while the combination of spices creates a warm, smoky depth. It’s perfect for feeding a crowd, meal prepping, or enjoying leftovers that taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil (as needed)
1 large white onion (finely diced)
1 large red pepper (finely diced)
3 large cloves of garlic (finely diced)
2.2 lbs / 1 kg ground beef
2 heaped tbsp tomato puree
1 cup / 240 ml red wine
2 cans chopped tomatoes (14 oz / 400 g each)
2 cans kidney beans (14 oz / 400 g each, drained)
3 tbsp Worcestershire sauce
2 beef stock cubes
2 tbsp paprika
2 tbsp cumin
2 tbsp chilli powder
1 tsp oregano
1 tsp ground coriander
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
Rice (for serving)
Grated cheddar cheese (for serving)
Lime wedges (for serving)
Sour cream (for serving)
Fresh coriander (for serving)

Directions

Heat a splash of olive oil in a large, deep pot over medium heat. Add the diced onion, red pepper, and garlic. Cook until softened and lightly golden.
Add the ground beef and break it apart with a spoon. Cook until browned all over. Stir in the tomato puree, then pour in the red wine to deglaze the pot. Let it simmer for a few minutes so the flavors absorb.
Add the chopped tomatoes. Fill each empty can halfway with water, swirl, and pour into the pot. Stir in the kidney beans, beef stock cubes, Worcestershire sauce, paprika, cumin, chilli powder, oregano, ground coriander, sugar, salt, and black pepper.
Mix well and bring to a simmer. Cover with a lid, reduce heat to low, and let it cook gently for 1 hour 30 minutes, stirring occasionally.
Remove the lid and continue simmering for 5–10 minutes, or until the sauce thickens to your desired consistency. Adjust seasoning with extra spices, salt, sugar, or pepper if needed.
Serve over rice and top with grated cheddar cheese, sour cream, fresh coriander, and a squeeze of lime juice.

Servings and timing

This recipe makes 6 servings.
Preparation time: 20 minutes
Cooking time: 1 hour 50 minutes
Total time: 2 hours 10 minutes

Variations

You can swap ground beef for ground turkey or chicken for a lighter version. Add extra vegetables like carrots or zucchini for more texture and nutrition. For a spicier chilli, increase the chilli powder or add fresh chopped chillies. A smoky twist can be achieved by adding a small amount of smoked paprika or chipotle paste. You can also make it vegetarian by replacing the meat with lentils or extra beans.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time, making it even tastier. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce. This chilli also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this chilli ahead of time?

Yes, it actually tastes better the next day as the flavors continue to develop.

Can I freeze chilli con carne?

Absolutely, it freezes very well for up to 3 months.

What can I use instead of red wine?

You can substitute with extra beef stock or a splash of balsamic vinegar for depth.

How do I make it less spicy?

Reduce the amount of chilli powder and avoid adding extra chillies.

Can I cook this in a slow cooker?

Yes, brown the meat first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

What beans work best besides kidney beans?

Black beans or pinto beans are great alternatives.

How do I thicken the chilli?

Simmer uncovered for longer or mash a portion of the beans to naturally thicken it.

Is this recipe gluten-free?

It can be, but check that your Worcestershire sauce and stock cubes are gluten-free.

Can I add chocolate or cocoa powder?

Yes, a small amount can add depth and richness to the flavor.

What toppings go best with chilli con carne?

Cheese, sour cream, fresh herbs, and lime juice are classic and delicious choices.

Conclusion

This chilli con carne is a rich, satisfying dish that rewards patience with incredible flavor. Whether you’re cooking for family, friends, or meal prep, it’s a dependable recipe that delivers comfort and bold taste every time.