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Chili con Carne Recipe

Chili con Carne Recipe photo by Taste of Home

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At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. —Janie Turner, Tuttle, Oklahoma

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Chili con Carne Recipe

Prep: 10 min. Cook: 1 hour 40 min.

Yield: 8-10 Servings

10 100 110

Ingredients

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 teaspoons beef bouillon granules
1 cup boiling water
1 can (16 ounces) kidney beans, rinsed and drained

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside.
In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.
Add tomatoes and reserved beef. Dissolve bouillon in water and add to soup. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans; simmer 30 minutes longer. Yield: 8-10 servings (about 2-1/2 quarts).

Originally published as Chili Con Carne in Country Woman January/February 1993, p33

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Reviews for Chili con Carne

Chili con Carne

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Reviewed on Oct. 28, 2012 by Olsonje01

Its the perfect Chili!! I added more Beans the second time.

Reviewed on May. 28, 2012 by E Hume

Absolutely wonderful! Richly textured and spiced - it's perfect!

Reviewed on Jul. 27, 2010 by CWyatt

I used ground turkey, chicken and vegetable broths instead. Delicious!

Reviewed on Dec. 24, 2009 by Isolda

The longer this sits, the better. It reheats beautifully and can even be frozen. I don't add the beans if I intend to freeze it, but add them after thawing.

Reviewed on Oct. 13, 2008 by jklinnert

We really, really liked this recipe. I added an extra can of kidney beans, and would probably use a little bit less salt because I like to put saltine crackers in my chili.