Classic Chilli Con Carne

Name: Classic Chilli Con Carne
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 2 brown onions, finely diced; 5 garlic cloves, minced; 1 kg regular beef mince (not lean); 3 tbsp tomato paste; 2 tbsp ground cumin; 2 tbsp smoked paprika; 2 tsp dried oregano; 1 tbsp mild chilli powder; 400 g crushed tomatoes; 500 g tomato passata; 500 ml beef stock; 400 g can red kidney beans, drained and rinsed; Salt and freshly cracked black pepper; Optional (only if needed after tasting):; ½ tsp brown sugar; 1 tsp chipotle in adobo sauce

A rich, slow-simmered chilli con carne built on well-caramelised beef, toasted spices and a thick tomato sauce. Kidney beans add heartiness, and a long simmer lets the flavours settle into something deep and glossy. It freezes well and only improves after a day in the fridge.

A bowl of chilli con carne with kidney beans in a thick tomato sauce.

Weeknight chilli in our house has always meant one pot, patience, and beef browned properly rather than rushed. The spices go in just long enough to turn fragrant, thirty seconds and no more, before the tomatoes and stock go in to build the sauce from there. An hour of slow simmering does the real work, softening everything into something rich and glossy and pulling every last bit of flavour from the base of the pot. By the next day, the flavours have settled in even further, and second bowls disappear just as fast as the first.

Prep: 15 min · Cook: 110 min · Serves: 8 · Cuisine: Mexican · Category: Dinner

Ingredients

Classic Chilli Con Carne

2 tbsp olive oil
2 brown onions, finely diced
5 garlic cloves, minced
1 kg regular beef mince (not lean)
3 tbsp tomato paste
2 tbsp ground cumin
2 tbsp smoked paprika
2 tsp dried oregano
1 tbsp mild chilli powder
400 g crushed tomatoes
500 g tomato passata
500 ml beef stock
400 g can red kidney beans, drained and rinsed
Salt and freshly cracked black pepper
Optional (only if needed after tasting):
½ tsp brown sugar
1 tsp chipotle in adobo sauce

Method

Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Add the onion with ½ teaspoon salt and cook for 8–10 minutes, stirring occasionally, until soft, sweet and lightly golden. Salting the onions early helps draw out moisture and develops their natural sweetness. Add the garlic and cook for 1 minute.
Increase the heat to medium-high and add the beef mince. Leave it undisturbed for a couple of minutes before breaking it up with a wooden spoon, then cook for 8–10 minutes, allowing plenty of caramelisation to develop. Don't rush this step, since the browned beef is where much of the flavour comes from.
Push the mince to one side and add the tomato paste directly onto the base of the pot. Cook for 2–3 minutes until it darkens to a rich brick-red colour, then stir it through the beef.
Add the ground cumin, smoked paprika, dried oregano and mild chilli powder. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the crushed tomatoes, passata and beef stock. Scrape the bottom of the pot well to release all the caramelised bits, then bring to a gentle simmer.
Reduce to low heat and cover with the lid slightly ajar. Simmer gently for 1 hour, stirring every 15–20 minutes, until the sauce has slowly reduced and turned rich and glossy.
Add the drained kidney beans and continue simmering for another 20–30 minutes. Taste and season with salt and freshly cracked black pepper. If the tomatoes taste sharp, stir through the brown sugar; for a little more depth and gentle warmth, add the chipotle adobo sauce. The finished chilli should mound gently on a spoon without being dry.

Serving Suggestion

Ladle this over steamed rice with a dollop of sour cream, a scatter of cheddar and coriander if you like it fresh, plus lime wedges on the side. If you are after another way to use well-spiced beef in the same spirit, Taco Beef Stuffed Roasted Sweet Potatoes makes a great pairing on a taco-night table.

Storage Notes

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave until piping hot.

Make Ahead Notes

This chilli is a genuinely good make-ahead option, since the flavour deepens overnight. Make it up to a day in advance, cool, cover and refrigerate, then reheat gently on the stovetop before serving.

Notes

This chilli develops even more flavour overnight, so leftovers the next day are genuinely worth planning for.

If the sauce thickens too much during simmering, stir through a splash of beef stock or water to loosen it.

Taste before reaching for the optional brown sugar or chipotle adobo. They are only needed if the tomatoes taste sharp or you want a little extra depth.

The Grace Table Tip

You will know the chilli is ready when a spoonful sits thick and holds its shape rather than pooling in the bowl. If it is still a little loose after the beans go in, let it simmer uncovered for another five to ten minutes to tighten up.