This popular meal may have originated far from Australia's shores, but the Chilli Con Carne I know, love and am sharing here is the one that was hugely popular in Australia in the 1980s and 90s.
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Easy Chilli Con Carne: Aussie style!
Chilli Con Carne translates to "chilli with meat" – but there's so much more to this tasty and versatile dish than this translation suggests. It's such a perfect warming winter meal and perfect to make up and freeze.
You can buy packet Chilli Con Carne base these days from the supermarket, but it really is so simple to make it from scratch yourself – with a much more delicious result.
The popularity of this recipe is in part a result of the fact it uses readily available and relatively affordable ingredients.
Another reason this recipe is so popular is because it's so easy to follow.
Where does this dish come from?
There is much debate about the origins of this versatile dish. Some argue that beef Chilli Con Carne comes form Mexico, while others point to Spain. The Canary Islands are also mentioned by historians, however the weight of evidence suggests this recipe is actually from Texas.
Wherever it originated, it had arrived in Australia by the 1930s. By the 1940s it had even made it to the Australian Women's Weekly! It has continued to be shared and revised over the years, and my recipe is based on several of these shared recipes.
Ingredient notes
Beef mince and red kidney beans form the base of this recipe while stock and canned tomatoes create the sauce. As you can see from the photo above, there are plenty of spices and herbs to give this dish flavour, and as an option you can add a little dark chocolate to add even more depth to the flavour.
A full ingredient list with ingredient quantities can be found in the recipe card at the bottom of this post.
TIP: Note that this recipe creates a very mild dish. There are instructions for multiplying the quantity of chilli powder if you like your Chilli Con Carne a little hotter!
Making Chilli Con Carne
Start by cooking the finely chopped onion over medium heat in a large frypan for a few minutes until the onion is translucent.
Next, add the chopped capsicum and continue cooking for one minute.
Now, add the mince, minced garlic, bay leaf, chilli powder, basil, paprika and salt and pepper. Cook over med-high heat, stirring occasionally, until the mince is browned and there is no liquid in the pan.
Add the chopped tomatoes and stock. Bring back to the boil and then turn down heat so the mixture is gently simmering.
Simmer for one hour, topping up with water as necessary so the mixture achieves the consistency of bolognese.
TIP: You want a steady simmer, so adjust the temperature as necessary as it cooks.
When you are ready to serve, add the beans (and optional chocolate) and stir over low heat for a few minutes before serving.
Serving ideas
As I mentioned above, this dish is incredibly versatile. Here are some ideas to get you started:
- serve with rice
- plate it up surrounded by tortilla chips and topped with sour cream and guacamole
- add it to soft tacos with lettuce, salsa and cheese
- use leftovers as a filling for a toasted sandwich
- enjoy on top of a baked jacket potato along with cheese, sour cream and a sprinkling of coriander and lime juice (my favourite).
Recipe FAQs
In the fridge, it will last 2-3 days only.
Chilli Con Carne is the perfect frozen meal to pull out on those busy weekday nights. Freeze in an airtight container for up to 4 months.
It really is so much better, in terms of flavour and texture, if you can simmer for an hour or very close to that. Remember to top up with a little water if it seems to be drying out too much as is at risk of burning (and also make sure the temperature isn't too high – you just want a slow simmer).
Looking for other easy and delicious family meals?
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Chilli Con Carne
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green capsicum, chopped
- 500 grams beef mince
- 1 clove garlic, minced
- 1 bay leaf
- ½ teaspoon chilli powder (for very mild heat, x2,3 or 4 for medium-hot heat)
- ½ teaspoon dried basil
- ½ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon pepper
- 400 grams canned tomatoes
- 2 cups beef stock
- 400 grams tinned red kidney beans, rinsed and drained
- 10 grams dark chocolate (2 small squares, optional)
Instructions
- Cook onion in oil over low-medium heat in a large frypan for a few minutes until onion is translucent.
- Add the minced garlic, bay leaf, chilli powder, basil, paprika, salt and pepper, mince and capsicum and cook over med-high heat until mince is browned and there is no liquid in the pan.
- Add tomatoes and stock. Bring to the boil and then turn down heat so mixture is gently simmering.
- Simmer for one hour, topping up with water as necessary so the mixture maintains the consistency of bolognese.
- When ready to serve, add beans and chocolate and stir over low heat for a few minutes.
Notes
- You want a steady simmer, so adjust the temperature as necessary as it cooks.
- Top up with water if necessary as it simmers to prevent it drying out.
- Yes, it needs to simmer for an hour.
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