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Chili con Carne Recipe

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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. My husband (an ex-farm kid also) and I have two children, 15 and 10.

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8-10 Servings
Prep: 10 min. Cook: 1 hour 40 min.

Ingredients

2 pounds ground beef
2 tablespoons Crisco® Light Olive Oil or Canola 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 large kettle, cook beef over medium heat until no longer pink; drain and set aside.
In the same kettle, heat oil; saute onions and garlic until onions are tender. 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).

Chili con Carne published in Country Woman January/February 1993, p33

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Reviews for Chili con Carne (2)

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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.

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Chili con Carne Recipe

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Ingredients