Chilli Con Carne Recipe - Easy Mexican favourite - Recipes by Warren Nash
Chilli Con Carne Recipe - Easy Mexican favourite - Recipes by Warren Nash is a medium Mexican-American recipe that serves 4. 425 calories per serving. Recipe by Warren Nash on YouTube.
Prep: 10 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $8.30 total, $2.08 per serving
Ingredients
- 1 medium Onion (Ends trimmed, halved, peeled and finely chopped)
- 2 pieces Garlic Cloves (Peeled and finely chopped)
- 2 tablespoons Vegetable Oil (For sautéing)
- 1 teaspoon Chilli Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- 500 grams Minced Beef (80% lean, preferably fresh)
- 400 grams Chopped Tomatoes (Canned, undrained)
- 2 tablespoons Tomato Puree
- 1 tablespoon Dried Oregano
- 1 piece Beef Stock Cube (Crumbled into the pot)
- 250 ml Hot Water (From kettle, enough to cover ingredients)
- 400 grams Kidney Beans (Canned, drained and rinsed)
Instructions
Prepare aromatics
Trim, halve, peel and finely chop the onion. Peel and finely chop the garlic cloves. Set aside.
Time: PT5M
Sauté onion and garlic
Heat the oil in the large casserole dish over medium‑high heat. Add the onion and garlic and fry, stirring occasionally, for about 5 minutes until softened and fragrant.
Time: PT5M
Temperature: Medium‑high
Toast spices
Stir in the chilli powder, cumin and cinnamon. Cook for 1 minute, stirring constantly, to release their aromas.
Time: PT1M
Temperature: Medium‑high
Brown the beef
Add the minced beef to the pot. Break it up with the spoon and fry, stirring continuously, for about 7 minutes until the meat is fully browned and no pink remains.
Time: PT7M
Temperature: Medium‑high
Add tomatoes and seasonings
Pour in the chopped tomatoes, tomato puree, dried oregano, crumbled beef stock cube and the hot water. Stir well to combine all ingredients.
Time: PT2M
Simmer with lid on
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with the lid and let it simmer for 20 minutes.
Time: PT20M
Temperature: Low
Add kidney beans and finish simmering
Remove the lid, add the drained and rinsed kidney beans, stir, and continue to simmer uncovered for another 10 minutes.
Time: PT10M
Temperature: Low
Rest before serving
Give the chili a final stir, replace the lid, remove the pot from heat and let it rest for at least 15 minutes. This allows the flavors to meld.
Time: PT15M
Nutrition Facts
- Calories
- 425
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: High‑Protein, Gluten‑Free (use gluten‑free stock), Dairy‑Free (omit cheese topping)
Allergens: Gluten (beef stock cube), Dairy (if cheese is added as a topping)
Ingredient Substitutions
- Instead of Onion: Shallot
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Vegetable Oil: Olive oil, Canola oil
- Instead of Chilli Powder: Paprika + cayenne mix
- Instead of Ground Cumin: Cumin seeds (ground)
- Instead of Ground Cinnamon: Cinnamon stick (ground)
- Instead of Minced Beef: Ground turkey, Ground pork
- Instead of Chopped Tomatoes: Fresh diced tomatoes (1.5 cups)
- Instead of Tomato Puree: Tomato paste (1 tsp)
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Beef Stock Cube: Beef bouillon powder, Low-sodium beef broth (1 cup)
- Instead of Hot Water: Low-sodium beef broth
- Instead of Kidney Beans: Black beans, pinto beans
Equipment Needed
- Large Casserole Dish
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Measuring Spoons
- Can Opener
- Ladle (optional)
Critical Steps — Do Not Skip
- Brown the minced beef until fully cooked and no pink remains.
- Simmer the chili with the lid on for 20 minutes to develop deep flavor.
- Rest the chili for at least 15 minutes before serving to allow flavors to meld.
Chef Tips from the Video
- Add a splash of red wine after browning the beef for extra depth.
- A pinch of sugar balances the acidity of the tomatoes.
- Garnish with fresh cilantro, a squeeze of lime, and shredded cheddar for a classic finish.
Troubleshooting
Chili is too watery.
Uncover the pot and simmer for an additional 5‑10 minutes to reduce the liquid.
Chili is too thick.
Add a splash of low‑sodium beef broth or water and stir until desired consistency is reached.
Beef is not browned properly.
Increase the heat slightly and avoid stirring continuously; let the meat sit for a minute to develop a crust before turning.
Storage
Refrigerator: Transfer to an airtight container and store for up to 4 days.
Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.
Room temperature: Do not store at room temperature; discard if left out for more than 2 hours.
Make-Ahead Tips
- Chili tastes better the next day; refrigerate and reheat gently over low heat.
- Portion and freeze for future meals; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the cultural significance and history of Beef Chilli Con Carne in Mexican‑American cuisine?
Beef Chilli Con Carne originated in the American Southwest, blending Mexican chilies with American beef. It became a staple of Tex‑Mex cooking, symbolizing the fusion of Mexican spice traditions with the hearty meat dishes favored by American ranchers.
What are the traditional regional variations of Beef Chilli Con Carne in Texas versus other parts of the United States?
In Texas, the chili often omits beans and focuses on beef, chilies, and spices, while many other U.S. regions add kidney beans, tomatoes, and a sweeter spice blend. Some versions also incorporate chocolate or coffee for depth.
What occasions or celebrations is Beef Chilli Con Carne traditionally associated with in Mexican‑American culture?
Chilli is a popular dish for casual gatherings, game‑day parties, and outdoor barbecues. It’s also served at family reunions and holiday pot‑luck meals because it can be made in large batches and kept warm for hours.
How does Beef Chilli Con Carne fit into the broader Mexican‑American cuisine tradition?
The dish showcases the hallmark Mexican‑American flavor profile—smoky chilies, cumin, and oregano—combined with American comfort‑food elements like ground beef and beans, making it a bridge between both culinary heritages.
What are the authentic traditional ingredients for Beef Chilli Con Carne versus acceptable substitutes?
Traditional ingredients include minced beef, dried chilies or chilli powder, cumin, oregano, tomatoes, and beef broth. Acceptable substitutes are ground turkey for a leaner option, fresh chilies instead of powder, and vegetable broth if you prefer a vegetarian base.
What other Mexican‑American dishes pair well with Beef Chilli Con Carne?
Serve the chilli alongside Mexican rice, warm corn tortillas, or a baked jacket potato. A side of guacamole, sour cream, and shredded cheese also complements the flavors beautifully.
How has Beef Chilli Con Carne evolved over time in Tex‑Mex cuisine?
Originally a bean‑less, meat‑centric stew, modern versions often include beans, tomatoes, and a wider spice palette. Contemporary chefs also experiment with smoked paprika, chipotle peppers, and even dark chocolate to add complexity.
What are the most common mistakes to avoid when making Beef Chilli Con Carne?
Common errors include over‑crowding the pan which prevents browning, adding beans too early which can turn them mushy, and not allowing enough simmer time for flavors to meld. Also, avoid burning the garlic by keeping the heat moderate.
How do I know when Beef Chilli Con Carne is done cooking?
The beef should be fully browned with no pink, the sauce should be thick but still saucy, and the beans should be heated through. Taste for seasoning; the chili should have a balanced heat and depth of flavor.
What does the YouTube channel Warren Nash specialize in?
Warren Nash’s YouTube channel focuses on straightforward, home‑cooked comfort meals with clear step‑by‑step instructions. He emphasizes practical techniques, budget‑friendly ingredients, and dishes that suit everyday family dining.
Last updated: September 1, 2026
