Super Tasty Classic Beef Chilli Con Carne

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There are few things better than a classic beef chilli con carne. Make sure you don't forget the toppings, the more the better!

There are few things better than a classic beef chilli con carne. Make sure you don’t forget the toppings, the more the better!

In this post I’ll show you how to make a chilli and all my favourite toppings for chilli con carne. It’s the ultimate delicious chilli con carne recipe!

Overhead shot of classic beef chilli con carne with toppings on a hessian background

Chilli is just the best isn’t it? It’s always been one of my ultimate comfort foods. It reminds me of dinners when I was a kid and my mum would make big pots of it with rice and greek yoghurt.

Then when I was at uni we’d have it in wraps with loads of grated cheese and sour cream and chive dip. Now that we’re grown ups, we’re all about the toppings. Cheese, lime, avocado, radish, coriander, extra chillies. The list goes on and on. However you have it it’s always delicious and always makes you feel better.


  • Vegetable Oil
  • Onion
  • Garlic
  • Red Pepper
  • Beef Mince (Ground Beef)
  • Cumin
  • Coriander
  • Chilli Powder
  • Smoked Paprika
  • Beef Stock
  • Chopped Tomatoes
  • Kidney Beans

Keep scrolling to get the full recipe for this classic beef chilli con carne…

Overhead shot of bowls of classic beef chilli con carne with grated cheese and avocado on a hessian background

Anyway, let’s talk about life for a second. My job’s been getting me down recently and I was thinking about something Will’s sister does on Facebook.

You’ve probably seen people do it – she shares three positive things that happened in your day and I figured it might be a good way to cheer me up so I’m going to give it a try on this here blog.

Close up of bowl of classic beef chilli con carne with toppings and a spoon

So, today, the first positive thing is that I showered last night so I got an extra 10 minutes in bed. Is that super lame? Maybe but I really love sleeping.

Ok, ok, second thing? It was such a beautiful day today! It was the first day that it felt like spring. There was sunshine and fresh air and it was still light when I left work. It’s crazy how much of a mood boost sunny weather is. I’m so excited for the clocks to go forward and to have gorgeous spring evenings again.

Bowl of classic beef chilli con carne with toppings on a hessian background

Final positive thing! I came home to my lovely, excellent, most wonderful boyfriend who had made me dinner before he went out for the night.

So I got to eat a delicious bowl of pasta (which he made following a recipe I’d written so I can blog it, I know, he just gets better and better) and now I’m writing this in front of the TV and feeling so glad that it’s Friday tomorrow.

Two bowls of classic beef chilli con carne with grated cheese on a hessian background

So that’s me being positive. Tune in next time to find out some more mundane things about my life!

Anyway, this is my classic beef chilli con carne recipe. Our go to recipe. The one we’ve made hundreds of times when we just want something simple, delicious and comforting for dinner.


  1. Fry the onion, garlic and pepper until softened and fragrant.
  2. Add the beef mince and spices and cook until the meat is completely browned and everything is coated in the spices.
  3. Add chopped tomatoes and beef stock and bring to a simmer. Bubble for at least 20 minutes but up to an hour and a half…the longer the better!
  4. Add kidney beans, cook for 10 more minutes then serve with rice and all your favourite toppings.


Rice is always my go to but it’s great in wraps if you prefer or even on its own if you’re trying to cut down on the carbs. Quinoa or another grain are also great options.


For toppings you can really let your imagination run wild. We go with avocado, sour cream, chillies, radish, tortilla chips, grated cheese and a few slices of fresh lime.

Keep scrolling for the full recipe…

Want more? Get all my other meat recipes before you go!


If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Healthy Moroccan Cottage Pie with Sweet Potato Mash

This Moroccan cottage pie is a brilliant twist on a traditional recipe. The beef is spiced with ras-el-hanout and cumin and topped with mashed sweet potato.

Easy Chipotle Chilli Beef Enchiladas

These chilli beef enchiladas are super easy to make and make the perfect weeknight dinner when you're craving Mexican food! 

Chilli Con Carne Recipe:

There are few things better than a classic beef chilli con carne. Make sure you don't forget the toppings, the more tortilla chips and cheese the better!

Super Tasty Classic Beef Chilli Con Carne

There are few things better than a classic beef chilli con carne. Make sure you don't forget the toppings, the more the better!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 469kcal
Author: Amy Fulwood


  • 1 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 Red Pepper chopped
  • 400 g Beef Mince (Ground Beef)
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 2 tsp Chilli Powder adjust for taste according to how spicy you like it
  • 2 tsp Smoked Paprika
  • 200 ml Beef Stock
  • 1 400g tin Chopped Tomatoes
  • 1 400g tin Kidney Beans drained
  • Rice, Tortilla Chips, thinly sliced Radishes, Avocado, Grated Cheese, Limes to serve


  • Heat the vegetable oil in a large soup pot over a medium heat. Add the onion and cook until softened, about 5 minutes. Tip in the garlic and pepper and cook for another 5 minutes.
  • By now everything should be nice and soft so add in the beef mince and the spices and cook until the mince is browned, about 10 minutes. 
  • Add the chopped tomatoes and beef stock. Bring the chilli to a simmer then leave it for at least 20 minutes but up to an hour and a half depending on how much time you have. The longer it simmers the more the flavours will develop! 
  • 10 minutes before the end of cooking add the kidney beans. Serve the chilli with rice and loads of toppings!
Nutrition Facts
Super Tasty Classic Beef Chilli Con Carne
Amount Per Serving
Calories 469 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 71mg24%
Sodium 339mg14%
Potassium 1152mg33%
Carbohydrates 34g11%
Fiber 10g40%
Sugar 5g6%
Protein 28g56%
Vitamin A 1985IU40%
Vitamin C 53.5mg65%
Calcium 114mg11%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.


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Classic beef chilli con carne with toppings


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  • Reply
    Michelle Frank | Flipped-Out food
    21/08/2017 at 8:36 PM

    5 stars
    As a bona fide chili freak, I am also ALL about the toppings. I like your positivity strategy: number 3 is my fave! I love it when my hubster does sweet things like that for me. With all of the toppings AND served over rice, this looks like a gorgeous bowl of YUM. It’s been chilly lately here in Wisco, USA, so I’ll definitely be serving up some of this delicious CHILI. (See what I did there?) 🙂

  • Reply
    Tracy | Baking Mischief
    21/08/2017 at 8:50 PM

    5 stars
    Mmmm, this looks so good! I love Chilli con Carne! And I totally think an extra 10 minutes in bed is something to celebrate. A little extra sleep always seems to make the rest of the day better. 😉

  • Reply
    Jacqueline Meldrum
    21/08/2017 at 9:07 PM

    5 stars
    I love how you serve your chilli. I really need to perk my serving ideas up a bit It looks so good served that way. YUM!

  • Reply
    Charla @ That Girl Cooks Healthy
    21/08/2017 at 9:10 PM

    I’m a huge fan of Mexican food and your recipe sounds very tasty. I will give this one a try for sure!

  • Reply
    21/08/2017 at 11:08 PM

    I’m loving the flavors in this and it’s simplicity to make!! Can’t wait to give this recipe a try!

  • Reply
    16/06/2018 at 4:53 AM

    Love the sound of this! Definitely going to try this out 🙂

    • Reply
      17/06/2018 at 7:38 PM

      Thanks Ridhima!

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