Chilli Con Carne

Name: Chilli Con Carne
Total time: 40 min
Yield: 5 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 3 clove garlic cloves, minced; 1 piece onion, diced; 1 piece red capsicum (bell pepper), diced; 500 g beef mince / ground beef; 3 tbsp tomato paste; 800 g crushed tomato; 420 g red kidney beans, drained; 2 piece beef bouillon cubes, crumbled; 1.5 tsp sugar; 1 cup water; 1.5 tsp cayenne pepper; 4 tsp paprika powder; 5 tsp cumin powder; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp oregano; 1.5 tsp cooking salt / kosher salt; 2 cup rice, corn chips or tortillas (to serve); 0.5 cup sour cream, grated cheese & coriander (toppings)

Everybody's favourite chilli, nice and saucy! Made with a from-scratch chilli powder rather than a store-bought mix, using just pantry staples. The beef bouillon cubes add so much more flavour into the sauce.

40 min 5 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

367

Calories

40g

Protein

31g

Carbs

10g

Fat

Scale recipe

5 servings

Original recipe

Ingredients20 items

Produce

🧄garlic cloves, minced3 clove

🧅onion, diced1 piece

🫑red capsicum (bell pepper), diced1 piece

Meat

🥩beef mince / ground beef500 g

Dairy

🧀sour cream, grated cheese & coriander (toppings)½ cup

Pantry

🫒olive oil1 tbsp

🍅tomato paste3 tbsp

🍅crushed tomato800 g

🫘red kidney beans, drained420 g

🧊beef bouillon cubes, crumbled2 piece

🍬sugar1½ tsp

💧water1 cup

🍚rice, corn chips or tortillas (to serve)2 cup

Spices

🌶️cayenne pepper1½ tsp

🌶️paprika powder4 tsp

🥄cumin powder5 tsp

🧄garlic powder2 tsp

🧅onion powder2 tsp

🌿oregano2 tsp

🧂cooking salt / kosher salt1½ tsp

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 the chilli spice mix. Cook until beef is browned all over, which 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 a simmer.
5
Quick Cook: simmer 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently.
30:00 timer
6
Slow Cook (alternative): simmer 1.5 to 2 hours, covered, on low heat so it's bubbling very gently.
90:00 timer
7
Adjust salt to taste just before serving.
8
Serve over rice, or ladle into bowls with corn chips or warm tortillas on the side and toppings of choice such as sour cream, cheese and coriander.

Free, no card required.

CuisineTex-Mex