Go Back Email Link
Bowl of chilli con carne served over rice with cheese, sour cream, coriander, lime wedges, and tortilla chips on a white timber background

30 Minute Chilli Con Carne

A quick, one pan chilli con carne made with beef and beans. Budget friendly, easy to adjust heat, and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: budget meals, chilli con carne, one pan recipes, quick dinner
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 1 tablespoon olive oil
  • 500g beef mince
  • 1 onion, diced
  • 2 teaspoons crushed garlic
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes
  • 400g cans beans, drained and rinsed (choose from kidney, black or mixed)
  • 1 ¼ cups water
  • 2 beef stock cubes
  • 1 teaspoon Vegemite or soy sauce

spice mix

  • 1 tablespoon Mexican chilli spice blend (adjust to taste - see notes)
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper

to serve (optional)

  • Cooked rice
  • Sour cream or yoghurt
  • Grated cheese
  • Corn chips
  • Chopped coriander and fresh lime

Instructions

  • Combine the spice mix ingredients in a bowl and set aside.
  • Heat oil in a large pan over high heat. Add beef and press it down. Leave it for 2 to 3 minutes to brown, then break it up and cook until well coloured.
  • Add onion and garlic. Cook for 2 to 3 minutes until softened. Stir in tomato paste and prepared Spice Mix and cook for 30 seconds.
  • Add the diced tomatoes, beans, and water, then crumble in the stock cubes. Add the Vegemite or soy sauce and stir well until everything is combined.
  • Simmer for 10 to 15 minutes, stirring now and then, until thickened, adding a splash of extra water if it thickens too fast. Taste and adjust seasoning before serving. Serve hot with your choice of side and garnishes.

Notes

  1. MEASUREMENTS
    We use Australian measurements. 1 teaspoons equals 5ml, 1 tablespoons equals 20ml and 1 cup equals 250ml.
  2. CHILLI SPICE BLEND (MASTERFOODS)
    Mexican chilli spice blend is available to purchase in the spice section from major supermarkets and is made by Masterfoods. It is a medium heat and perfect for Mexican cooking. Use 2 teaspoons for a softer flavour add extra for more warmth. You can skip it completely for a no heat version. If you cannot get the spice blend, sub with regular chilli powder. Start with 1 teaspoon and go from there as it is hotter then the Mexican chilli spice.
  3. EXTRA HEAT
    If you like it hotter, add cayenne pepper, chipotle, or dried chilli flakes. Start small and build up to your taste.
  4. BUDGET TIP
    Swap some beef for beans or lentils to stretch it further
  5. SLOW COOKING (STOVE TOP)
    If you would prefer to cook this low and slow, in Step 4, add 2 1/4 cups water (rather than 1 1/4 cups) and bring to a simmer. Reduce heat to low and cook for 1 hour 30 mins adding extra water if required.
  6. SLOW COOKER OPTION
    This recipe works well in the slow cooker. Follow the steps up to step 4, using only 1/4 cup of water. Transfer everything to the slow cooker, then cook on LOW for 6-7 hours or HIGH for 3-4 hours.