Traditional Mexican-Style Chilli Con Carne
Fiery Mexican Chilli Con Carne with Exotic Chillies Habanero Chilli Paste
Bring the bold flavours of Mexico to your kitchen with this fiery Mexican-Style Chilli, available in both traditional and vegetarian versions. Whether you’re slow-cooking tender beef or loading up on hearty beans and lentils, this recipe delivers deep, smoky spice and the perfect kick of heat thanks to Exotic Chillies Red Habanero Chilli Paste.
The traditional chilli con carne features rich beef, simmered low and slow in a blend of warming spices, tomato, and chilli paste. For a meat-free alternative, the vegetarian version is equally satisfying – packed with black beans, kidney beans, lentils, and bold Mexican spices for a plant-based dish that doesn’t hold back on flavour.
Perfect for feeding a crowd, meal prep, or warming up on a cold night, this chilli is easy to make and even better the next day. Serve it with rice, tortillas, or cornbread, and top with sour cream, avocado, and coriander for the ultimate spicy comfort food.
🌶️🇲🇽 Traditional Mexican-Style Chilli Con Carne with Habanero Chilli Paste
Serves: 6 | Prep time: 15 mins | Cook time: 1.5–2 hours
Ingredients
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2 tbsp olive oil
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1 large onion, finely chopped
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4 cloves garlic, minced
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1 tbsp Exotic Chillies Red Habanero Chilli Paste (adjust to taste)
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500g beef chuck or brisket, cut into small cubes (or use beef mince)
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1 tbsp ground cumin
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1 tbsp smoked paprika
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1 tsp dried oregano
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1 tsp ground cinnamon (optional but traditional)
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2 tbsp tomato paste
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1 x 400g can diced tomatoes
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1 x 400g can red kidney beans, drained
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1 cup beef stock
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1 tsp brown sugar
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Salt & pepper, to taste
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Fresh coriander, lime wedges, and sour cream to serve
Instructions
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Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent (about 5 mins). Stir in garlic and cook for 1 minute. -
Add the heat:
Stir in the Exotic Chillies Habanero Chilli Paste, tomato paste, cumin, paprika, oregano, and cinnamon. Cook for 1–2 minutes to release the aromas. -
Brown the beef:
Add beef cubes (or mince) and cook until browned on all sides, stirring to coat in the spice mixture. -
Simmer the chilli:
Add diced tomatoes, beef stock, brown sugar, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 1.5 hours, stirring occasionally. Add a splash of water if it gets too thick. -
Add the beans:
Stir in kidney beans and simmer for another 15 minutes until thick, rich, and tender. -
Taste & adjust:
Add more chilli paste for extra heat or a squeeze of lime for brightness.
🔥 Serving Suggestions:
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Serve with steamed rice, cornbread, or soft tortillas
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Top with grated cheese, sour cream, fresh coriander, and a lime wedge
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Leftovers taste even better the next day!
🌶️🌱 Vegetarian Mexican-Style Chilli with Habanero Chilli Paste
Serves: 4–6 | Prep time: 15 mins | Cook time: 45 mins
Ingredients
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2 tbsp olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 tbsp Exotic Chillies Red Habanero Chilli Paste (adjust to taste)
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2 tsp ground cumin
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2 tsp smoked paprika
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1 tsp ground coriander
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1 tsp dried oregano
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1 tbsp tomato paste
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2 x 400g cans diced tomatoes
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1 x 400g can black beans, drained
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1 x 400g can red kidney beans, drained
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1 x 400g can brown lentils or chickpeas, drained
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1 cup vegetable stock or water
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1 tsp brown sugar (optional)
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Salt & pepper, to taste
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Juice of ½ lime
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Fresh coriander, avocado, and sour cream or yoghurt to serve
Instructions
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Sauté aromatics:
Heat oil in a large pot over medium heat. Cook onion until soft (5 mins), then add garlic and cook for 1 minute more. -
Spice it up:
Stir in the habanero paste, tomato paste, cumin, paprika, coriander, and oregano. Cook for 2 minutes to release the flavours. -
Add tomatoes & beans:
Pour in diced tomatoes, black beans, kidney beans, lentils (or chickpeas), vegetable stock, and sugar (if using). Season with salt and pepper. -
Simmer gently:
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally, until thickened and rich. -
Finish & serve:
Stir in lime juice to brighten the flavour. Serve with rice, tortillas, or corn chips. Top with avocado, coriander, and a dollop of sour cream or yoghurt.