- 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 water
- 1 can (16 ounces) kidney beans, rinsed and drained
- 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 browned beef. Stir in bouillon and water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. Yield: 10 servings (about 2-1/2 quarts).
Reviews forChili con Carne
"This is a great recipe. I added diced jalapenos, a second can of beans and cooked it in a crock-pot. The smell and taste was amazing. Would highly recommend this recipe."
"Not my favorite chili recipe. Cinnamon was overpowering, even though it was such a small amount. I added garlic powder to the dish with the minced garlic as well."
"I just made this and its on the list to make it again at a later date."
"No beans in chili! The Texas Food God will strike you down ."
"Its the perfect chili!! I added more Beans the second time."
"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."
"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."