I really enjoy how easy this chilli is to put together while still being rich and layered in flavour. I love the combination of cumin, paprika, and garlic powder, which gives the mince incredible depth. The beans add heartiness, the tomatoes make it saucy, and the optional chipotle adds a smoky kick. It’s also incredibly versatile—I can serve it over rice, load it into burritos, or spoon it over nacho chips.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp olive oil 1 onion, finely diced 1kg prime beef mince 1 ½ Tbsp ground cumin 1 ½ Tbsp paprika 1 ½ Tbsp garlic powder 1 can red kidney beans, 400g 1 can black beans, 400g 1 can crushed tomatoes, 400g 3 Tbsp tomato paste 1 tsp salt 3 Tbsp chipotle sauce, optional 1 ½ cups beef stock
To serve Steamed white rice Grated cheese Sour cream Avocado Corn chips
Directions
I start by heating the olive oil in a large frying pan. I add the diced onion and sauté it for a few minutes until it begins to soften.
Next, I add the beef mince, breaking it up with a spoon. I sprinkle in the cumin, paprika, and garlic powder, mixing the spices through the mince. I cook it for about five minutes, allowing it to brown and absorb the flavours.
I pour in the red kidney beans, black beans, crushed tomatoes, tomato paste, salt, chipotle sauce (if I choose to use it), and the beef stock. I stir everything together until well combined.
I turn the heat down to low, place a lid on the pan, and let the chilli simmer for 30–40 minutes. I stir it every ten minutes or so to help it thicken and develop flavour.
When it’s done, I taste and adjust the seasoning with more salt or pepper if needed. I serve it hot, usually over steamed rice with grated cheese, sour cream, sliced avocado, and plenty of corn chips.
I sometimes add cayenne pepper or chilli flakes if I want extra heat. If I want a smokier flavour, I increase the chipotle sauce. For added vegetables, I stir in corn, capsicum, or diced carrot. If I want a thicker chilli, I simmer it uncovered for the last 10 minutes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. To reheat, I warm it gently on the stovetop or microwave until piping hot. If it thickens too much, I stir in a splash of stock or water.
FAQs
Can I use different beans?
Yes, I can use pinto beans, cannellini beans, or any beans I like.
Can I make this vegetarian?
Yes, I replace the mince with lentils or a plant-based mince alternative.
How do I make it spicier?
I add extra chilli flakes, cayenne, or hot sauce.
Can I cook this in a slow cooker?
Yes, I brown the mince and onions first, then cook everything on low for 6–8 hours.
Can I add vegetables?
Yes, capsicum, corn, zucchini, or mushrooms work well.
How do I thicken the chilli?
I simmer it uncovered or add a spoonful of tomato paste.
Can I use chicken or turkey mince?
Yes, both work well, though the flavour will be lighter.
Why is my chilli too watery?
I simmer it longer without the lid or reduce the stock slightly next time.
Can I serve it without rice?
Yes, I love serving it with nacho chips, in burritos, or over baked potatoes.
Can I double the recipe?
Yes, it scales perfectly for large gatherings.
Conclusion
I love making this chilli con carne because it’s rich, hearty, and packed with flavour. Whether I’m serving it with rice, piling it onto nachos, or freezing portions for later, it always delivers comforting warmth and delicious results.
A hearty, flavour-packed chilli con carne made with spiced beef mince, beans, tomatoes, and optional smoky chipotle—perfect for feeding a crowd or stocking the freezer.
