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Chili con Carne

Chili con Carne
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.
8-10 ServingsPrep: 10 min. Cook: 1 hour 40 min.

Ingredients

  • 2 pounds ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 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
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Chili con Carne (continued)

Directions (continued)

  • 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).
© Taste of Home 2011 Tasteofhome Logo