Chilli Con Carne

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.

Jump to:

• Easy Chilli Con Carne: Aussie style!
• Where does this dish come from?
• Ingredient notes
• Making Chilli Con Carne
• Serving ideas
• Chilli Con Carne

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

Looking for other easy and delicious family meals?

There are plenty in the family meals collection, including these popular ones:

If you've made this recipe and love it, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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