Chilli Con Carne – a dish that’s travelled continents and centuries, crossing borders and blending cultures. Its roots stretch back to Spanish influence and Aztec spices, yet it found its fame in Mexico and the southern states of the U.S., especially Texas. But here in South Africa, we like to make everything our own – and our version of Chilli Con Carne brings a hearty, homegrown twist to this international favourite.
At its core, Chilli Con Carne is a celebration of comfort. It’s “chilli with meat,” yes, but it’s also so much more: rich tomato base, aromatic spices, tender beans, and slow-simmered beef that melts into every bite. Traditionally, you’d find it served with plain rice or warm tortillas – but we’re switching things up with Specco Rice infused with lime for that zesty freshness and a side of creamy guacamole that ties it all together.
A Mexican Classic Meets South African Comfort
In Mexico, Chilli Con Carne is often served with simple accompaniments that let the deep, earthy flavours of cumin, chilli, and paprika shine. But here in South Africa, we’ve learned a thing or two about flavour balance – and we love to add a bit of our own flair. Think of a hint of smoked paprika reminiscent of a braai fire, or the addition of fresh coriander and lime that cuts through the richness.
Then there’s the rice – and for that, Spekko Rice takes the stage. Known for its perfect texture and easy cooking, it absorbs the flavours beautifully. By stirring through a bit of lime juice and zest at the end, you bring brightness to the dish that makes each mouthful pop. It’s a small twist, but one that turns a humble comfort food into something refreshingly vibrant.
A Harmony of Cultures in One Bowl
What makes Chilli Con Carne so beloved is its versatility. Every country and every kitchen seems to have its own version – and that’s what food is all about: storytelling through flavour. Our South African adaptation respects its Mexican heritage but adds that local warmth and boldness we’re known for.
Maybe it’s the way we slow-cook it on a Saturday afternoon, letting the aroma fill the kitchen while friends gather. Or maybe it’s how we serve it – spooned generously over lime-speckled Specco Rice, topped with a dollop of homemade guacamole and a sprinkle of grated cheese. Either way, it’s a dish that unites people, just like every good meal should.
The Secret to the Best Chilli Con Carne
The magic lies in patience and good ingredients. Let the spices bloom, let the beef simmer slowly, and always use ripe tomatoes for that natural sweetness. The guacamole – fresh, creamy, and a little tangy – brings the perfect balance, while the lime rice keeps everything light and bright.
Whether you’re celebrating a chilly winter evening or looking for something comforting after a long day, this Chilli Con Carne with Guacamole and Lime Specco Rice will hit the spot every time.
A dish with Mexican soul, Texan spirit, and South African heart – now that’s Chilli Con Carne done right.
Ingredients
Chili Con Carne
- 2 tbsp olive oil
- 1 medium red onion diced
- 1 medium red pepper diced
- 750 grams beef mince
- 4 tbsp tomato paste
- 400 grams canned diced tomato in juice
- 410 grams kidney beans drained
- 2-4 cups beef stock
- Salt and pepper to taste
Tex Mex Spice Mix
- 5 tsp cumin powder
- 4 tsp paprika powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne powder
- 2 tsp oregano dried
Guacamole
- 2 large avocado skin and stone removed, diced
- 1 medium red onion peeled and finely diced
- 1 medium tomato
- 1 medium jalapeno cored and finely diced
- Juice from a lime
- Salt to taste
Lime Rice
- 1 cup Spekko long grain rice
- 1 ½ cups water
- 1 tbsp butter
- 1 lime zest and juice,
- ¼ cup fresh coriander chopped
- Limes halved, garnishing
- Coriander chopped, garnishing
Instructions
Chili Con Carne
- Heat the olive oil in a large pot over medium heat. Add the chopped garlic and diced onion and sauté for 1 minute. Add the diced red pepper and cook for an additional 2 minutes.
- Add the beef mince and cook, stirring occasionally, until browned.
- Mix the cumin pepper, paprika powder, garlic powder, onion powder, cayenne pepper, and dried oregano together in a small bowl. Set aside. Stir in 2 tablespoons of the Tex Mex spice mix (add more to taste).
- Add the tomato paste, chopped tomatoes, kidney beans, and a pinch of salt and pepper. Cover the pot and simmer for 30 minutes, stirring occasionally. If needed, add more beef stock or water during the simmering process to reach your desired consistency. Adjust seasoning to taste.
Guacamole
- In a medium bowl, combine the diced avocados, diced onion, lime juice, chopped tomato, and finely chopped jalapeno. Season with salt to taste and stir until well mixed.
Rice
- Add the rice to a medium saucepan. Rinse the rice under water until it runs clear, then drain. Add the water to the drained rice. Cover and bring to a boil. After 5 minutes, reduce the heat to low and cook for 10 minutes or until all the water has evaporated. Stir in the butter, lime zest, lime juice, and chopped coriander while the rice is still hot. Cover and set aside.
- Serve the lime rice on plates, topped with the chilli con carne. Garnish with fresh coriander and lime wedges. Serve the guacamole on the side.
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