This classic Chilli Con Carne recipe is so easy that you won't need or even want to buy pre-made sachets anymore! It's hearty and filling with the perfect hint of spice, which makes it an ideal choice for lunch or dinner!
I regularly make a huge batch of this recipe every other Sunday and my husband uses it in a variety of meals throughout the week for work.
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It's a great option for Autumn and Winter when the hearty, batch cook options are essential! And what's even better, it freezes great too!
Things To Make With Leftover Chilli Con Carne
I absolutely LOVE the versatility of a classic chilli con carne recipe. You can use it as a base to make:
Chilli Nachos
Burrito
Quesadillas
Chilli Macaroni Cheese
Rice Bowl
Loaded Jacket Potato
Chilli Cheese Fries
Stuffed Bell Peppers or Portobello Mushrooms
Chilli Cheese Puff Pastry Pockets
Ingredients
Beef Mince (Minced Beef): you can also substitute this out for chicken or turkey mince to make it less fattening. We do that sometimes, as Johnny is a fan of turkey mince. It reduces the calories significantly, plus reduces red meat consumption.
Oil
Peppers + Onions: you can obviously add any vegetables you like, but these are the classics, in addition to:
Kidney Beans: great additional fibre boost, makes it extra filling
Passata
Tinned Tomatoes
Tomato Purée
For all of the tomato based ingredients above, I can highly recommend the Mutti brand.
Don't just take my word for it ... my friend Chloe's Deal Club is officially converted to the Mutti way of life after my "constant raving" ha!
Spices
Chilli Powder
Garlic Powder
Ground Cumin
Ground Coriander
Oregano
Paprika
Smoked Paprika
Salt
To make this recipe even easier, I'll batch prep the spices above into little Tupperware tubs (old pakora sauce containers from the takeaway are ideal) and use them as I need them.
This reduces the time required to measure out all the individual spices on each occasion you make it. And you'll have your own 'ready-made' tubs of chilli con carne spices in the cupboard ready to go!
How To Make Chilli Con Carne
Finely chop peppers and onion and preheat olive oil in a pan. Add chopped vegetables and cook on medium heat until softened (approx. 10 minutes).
Add beef mince with all dried herbs and spices to pan with vegetables, cook until mince is browned off then add tomato purée - cook for 2 minutes
Then pour in passata, chopped tomatoes (rinsed out with water) and kidney beans (including the water from the kidney beans tin).
Simmer chilli con carne on medium heat for approx 45-60 minutes, stirring occasionally, until desired thickness is reached.
Serve chilli with either rice, chips, jacket potato or on top of nachos with fresh accompaniments like my Chunky Guacamole or Homemade Pico De Gallo.
Storage and Reheating
One of the best things about this chilli con carne recipe is that it can be prepared in advance as it reheats really well.
Once cooked, it can be stored in the fridge for 4 - 5 days.
Or in the freezer for up to 4 months.
Defrost overnight in the fridge before reheating until piping hot, or alternatively you can reheat straight from frozen (in the microwave).
Ideas for Accompaniments
I've got a few freshly made toppings you could make to pair with your classic chilli con carne:
Quick and Easy Fresh Tomato Salsa
If you make (and enjoy) any of my recipes, please let me know what you think by leaving a review below.
Or if you have any questions, leave a comment and I'll get back to you as soon as possible.
Classic Chilli Con Carne
Ingredients
- 500 g beef mince
- 2 tablespoon olive oil
- 2 peppers
- 1 onion
- 2 teaspoon chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 400 g passata
- 400 g chopped tomatoes
- 200 ml water approx 100ml used in each of the above to rinse out
- 2 tablespoon tomato purée
- 400 g kidney beans
Instructions
- Finely chop 2 peppers and 1 onion and preheat 2 tablespoon olive oil in a pan
- Add chopped vegetables to the pan and cook on medium heat until softened (approx. 10 minutes)
- Add 500 g beef mince with all dried herbs and spices (2 teaspoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon smoked paprika) to pan with vegetables
- Cook mince until it's browned off (this will add additional flavour to the dish)
- Stir through 2 tablespoon tomato purée and cook for 2 minutes
- Then pour in 400 g passata and 400 g chopped tomatoes (rinse out with 200 ml water) and 400 g kidney beans (with water from tin)
- Simmer chilli con carne on medium heat for approx 45-60 minutes, stirring occasionally, until desired thickness is reached
- Serve chilli with either rice, chips, jacket potato or on top of nachos with fresh accompaniments like my Chunky Guacamole or Homemade Pico De Gallo (linked below)
Lauren Bell says
This was nice and easy to make but tasted delicious. We had it as nachos but with rice or a baked potato would be tasty as well.
Lesley Cowan says
Made this last night & it was amazing!! The perfect dish for a cold bonfire night! Had it with rice & pitta but left overs to have with loaded fries!
A very easy recipe with very little prep needed which is ideal when there isn’t enough time!
No photo as we were just desperate to eat when it was ready 😂
Emma says
Delicious! Will use again and again ❤️
Samantha says
Absolutely loved this! So easy to make! I have tried a few chilli con carne recipes over the years and this is by far the best, it was a massive hit with the whole family too! ❤️
Lauren says
that's a huge compliment, thank you!