Name: Chilli Con Carne
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon sunflower oil; 1 lb (450g) beef mince (10% fat); 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 tablespoon mild chilli powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 tablespoon dark brown sugar; 1 can (14 oz) chopped tomatoes; 2 tablespoons tomato puree; 1 can (14 oz) kidney beans, drained and rinsed; 1 red pepper, chopped; 1 cup hot beef stock; 1 square (about 10g) dark chocolate (70% cocoa or higher); Sea salt and freshly ground black pepper, to taste

Jump to Recipe·Leave a Review

This Chilli Con Carne is my go-to version when I want a hearty, warming dinner that’s packed with flavor and easy to make. With minced beef, red kidney beans, and bold spices simmered in a rich tomato base, it’s the ultimate family classic—done in a straightforward, no-fuss way that always delivers.

Why You’ll Love This Recipe

I love how comforting and satisfying this chilli is. It’s loaded with tender beef, a gentle heat from the spices, and just enough sweetness and richness to balance it all out. The addition of dark chocolate at the end brings a deep, earthy note that takes it over the top. It’s perfect for batch cooking, meal prep, and feeding a crowd—and it only gets better the next day. Chilli Con Carne

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sunflower oil
Beef mince (ideally 10% fat)
Onion, finely chopped
Garlic, crushed
Mild chilli powder
Smoked paprika
Ground cumin
Dark brown sugar
Chopped tomatoes
Tomato puree
Kidney beans, drained and rinsed
Red peppers, chopped
Hot beef stock
Dark chocolate (70% cocoa or higher)
Sea salt and freshly ground black pepper

Directions

I heat sunflower oil in a large, deep saucepan over medium heat.
I add the beef mince and cook for 5–10 minutes, breaking it up with a wooden spoon until browned all over and starting to turn golden.
I reduce the heat to medium-low and stir in the onion, garlic, chilli powder, smoked paprika, ground cumin, dark brown sugar, salt, and pepper.
I let that cook gently for about 10 minutes, stirring frequently so the spices toast nicely without sticking.
I add the chopped tomatoes, tomato puree, kidney beans, red peppers, and beef stock. I stir everything well and place a lid on the pan.
I simmer the chilli gently for 45 minutes, letting all the flavors meld together.
I remove it from the heat and stir in the dark chocolate until fully melted. I check the seasoning and adjust if needed, adding more chilli powder if I want it spicier.
I serve it hot with rice, tortilla chips, or over a baked potato.

Servings and timing

This recipe serves 6 people. It takes 10 minutes to prep and 1 hour to cook, for a total time of 1 hour and 10 minutes.

Variations

Sometimes I swap the beef for turkey mince for a lighter version, or I use mixed beans for extra variety. If I want it vegetarian, I leave out the meat entirely and add more beans, lentils, or chopped mushrooms. I’ve also added sweetcorn or courgette when I want to sneak in extra veg. For a smoky kick, I stir in chipotle paste or diced jalapeños.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. I’ve also frozen portions for up to 3 months—it holds up great, and the flavors deepen even more over time. I reheat from frozen or thaw overnight in the fridge before reheating. Chilli Con Carne

FAQs

Can I make this in advance?

Yes, and I actually prefer it the next day. The flavors deepen and mellow beautifully after sitting overnight in the fridge.

Do I have to use dark chocolate?

No, but it really adds depth. If I don’t have it, I leave it out rather than substitute with milk chocolate, which makes the dish too sweet.

What can I serve this with?

I love serving it with white rice, tortilla chips, crusty bread, or even mashed potatoes. A dollop of sour cream and some grated cheese on top never hurt either.

Is this recipe spicy?

It’s mildly spiced, which is great for families. I adjust the heat by adding more chilli powder or a dash of hot sauce at the end if I want it hotter.

Can I use other types of beans?

Yes, I sometimes use black beans, pinto beans, or a mix. Whatever I have in the cupboard usually works just fine.

Conclusion

This Chilli Con Carne is the ultimate comfort food—warm, hearty, and full of rich flavor. It’s easy to make, perfect for batch cooking, and endlessly adaptable. Whether I’m feeding a crowd, prepping lunches, or freezing leftovers for later, this recipe always hits the spot. Once I make it, it’s bound to become a staple in my kitchen.