It’s a classic.
Only this one is better.
This belly warming dish of meaty, spicy joy is a regular on our dinner table. You can pretty much guarantee there are at least a couple of portions in our freezer at any one time and that we’re never more than 7 days away from our next bowl. 
Today’s recipe comes from my husband Chris! Who – although he is a really great cook (thanks Chris’s mum!) – usually sticks to BBQ feasts and cauldron size vats of Chili. This chili is his baby, and it’s taken me 6 months to get him to write it down for me.
In the 11 years we’ve been together, I think I’ve made chili 3 times. It’s been made clear to me that this is not my domain, and i’m only allowed into the kitchen to swoon over the pre-dinner taste testing or to clean up.
Fair enough. I know my place. Note: that’s the only time you’ll hear me saying that!!! erm unless the tyre needs changing or a particularly welded jar lid needs unscrewing. That’s it though. We’re definitely equal in all other things :-D
Don’t be alarmed by the long list of ingredients. Most of it gets thrown in together, and you probably have most of the ingredients in your cupboard already.
Serve it with rice or pasta, on tortilla chips or jacket potatoes. I even sometimes use a portion from the freezer to make a quick, spicy lasagne. Pile on the melted cheese, coriander, soured cream, spring onions, chilies, avocado. It’s all just a big bowl of happy!
Print
Spiced Chili Con Carne
- Total Time: 100 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Hearty chili packed with veggies and warming spices.
Perfect for a chilly evening or cozy night in.
Ingredients
- 2 tbsp olive oil
- 2 large onions, peeled and chopped
- 6 cloves garlic, peeled and chopped/crushed
- 1 lbs (454 g) lean minced beef
- 2 red bell peppers, chopped
- 12 ounces (375 ml) full bodied red wine
- 2 beef stock cubes, crumbled
- 3 tbsp honey
- 3 ounces (100 ml) boiling water
- 2 tsp ground coriander
- 2 tsp mixed herbs
- 1 tsp smoked paprika
- 4 tsp cumin
- 3 tsp ground ginger
- 2 tsp hot chilli powder
- 1 tsp chipotle paste
- 1 chopped fresh chilli
- 3 tbsp tomato puree
- 4 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 4 x 13 ounces (4 x 400 ml) tins chopped tomatoes
- 1 ounce (20 g) dark chocolate
- 2 x 14 ounces (2 x 400 g) can kidney beans, drained and rinsed
- 1 x 15 ounces (1 x 420 g) can mixed beans, drained and rinsed
- 2 tbsp chopped fresh coriander
- Cooked rice
- coriander
- Soured cream
- Chopped fresh chillies
- Chopped avocado
Instructions
- Heat the oil in a very large pan.
- Add the onions and cook on medium/high heat for about 10 minutes, until soft and translucent.
- Add the garlic and cook for one minute.
- Add the mince and cook until browned, breaking up any large pieces with a wooden spoon.
- Add the red peppers and cook for another minute.
- Add the red wine, bring to a simmer, and cook for 3 minutes.
- In a cup, mix the stock cubes and honey with boiling water.
- Pour the mixture into the pan and stir.
- Add the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chili powder, chipotle paste, fresh chili, tomato puree, Worcestershire sauce, and tomato ketchup.
- Mix well and cook for 2-3 minutes.
- Add the tinned tomatoes and bring to a simmer, stirring occasionally.
- Add the chocolate and stir until melted.
- Simmer gently, half-covered, for 1 hour, stirring occasionally.
- Add the kidney beans and mixed beans.
- Simmer for another 20 minutes.
- Stir in the chopped coriander just before serving.
- Serve with rice, coriander, soured cream, chopped fresh chilies, and avocado (optional).
Notes
- For a deeper flavor, toast the spices (coriander, cumin, paprika, etc.) in a dry pan for 1-2 minutes before adding them to the chili.
- To reduce the chili’s heat, omit the fresh chili or use less chipotle paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and freeze well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 15
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What kind of chili peppers give this con carne its heat?
Dried chilies like ancho or guajillo add depth and moderate heat without making the chili sharp or one-dimensional. If you want more fire, add a chipotle or a pinch of cayenne.
How long should spiced chili con carne simmer?
A minimum of 45 minutes on low heat lets the meat become tender and the spices mellow into the sauce, but an hour to an hour and a half produces a noticeably richer result.
Can you make this chili a day ahead?
Yes, and it actually tastes better the next day after the spices have had time to develop overnight. Store it covered in the refrigerator and reheat gently on the stovetop.
Hi Lucy,
I love the blue bowl form the picture. Where did you buy it?
Hi Steve,
Congrats on the chili competitions, I’d love to see your recipe!
Chipotle paste is basically pureed chipotles, tomato puree, vinegar, sugar and seasoning. So I think using chipotles in adobo sauce would be fine. You’re really just looking for that smoky, sweet flavour. This recipe only calls for a little because the chipotle paste is quite potent (about 60% chipotle peppers).
And for the meat, well my husband (who created the recipe) was looking to incorporate more veg into the meal, without losing the great flavours. When I first saw him chopping up the mound of veg, I though it was going to be more like a veg chili, but it worked, it’s still rich and meaty, just a little more healthy :-)
I owned a small restaraunt in upstate new york for 20 years and sold vats of chili. even won a few ribbons in local chili cookoffs but I got to say that sounds like a very interesting recipie. My question is what is chipotle paste? I can find chipotles in adobo sauce here. is the adobo sauce the same as what you call chipotle paste? Also do you reslly use 2 large onions and 2 bell peppers to only 1 pound of beef? That seems like too much. for that amount I would use 3 pounds of meat. By the way I use a can of lager beer instead of wine. I prefer lager to pilsner for its fuller flavor. I like Sam Adams or Yingling.Thanks for the recipe. Ive looked at tons of chili recipes but yours I may actually try.
Hi Bob, it’s from a jar of dried herbs that just says ‘mixed herbs’ on the front. If you can’t find those at your local supermarket, then my jar of mixed herbs is a combination of marjoram, basil, oregano and thyme.
Your chili sounds so delishious, Nicky! As soon as this Southern California weather cools down, I will make a big batch for a family gathering. I’m so happy I came across your blog. Thanks for sharing your wonderful recipes!
What are the mixed herbs called for in the recipe?
swoon worthy recipe!
Hi Nicky, this recipe sounds amazing, not exactly like mine, but you have much more interesting ingredients. I would try making yours on a really cold day, soon, as we are coming into our winter season and Chili con carne is my GO TO “COLD DAY FOOD”. However, can you change the portions of the Ingredients from grams in the meat, and miligrams in the liquids. I use pounds , and cups not grams. I sure would appreciate if you could alter your recipe for me. I am from New York in the USA. Gratefully, Lucy
Hi Lucy,
We are so looking forward to a cold day to make this chili, too! Check out the parenthesis for the pounds and ounces measurements. Happy Cooking!
Sounds scrumptious….in the middle of moving , most definitely will have to make it once settled! Thanks, makes my mouth water!