Chili con Carne Recipe
- 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
- 1. In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside.
- 2. 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.
- 3. 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: 8-10 servings (about 2-1/2 quarts).
1 cup: 268 calories, 14g fat (4g saturated fat), 56mg cholesterol, 835mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 20g protein
Reviews for Chili con Carne
"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."
"I love this Chili Con Carne. I think this not Texas Chili. Texas chili is not called Con Carne. Too bad some people don,t know the difference. I like it both ways."
"justjinn, It's called Chili con Carne... "Chili with beans"!!"
"No beans in Chili! The Texas Food God will strike you down ."
"Its the perfect Chili!! I added more Beans the second time."
"I used ground turkey, chicken and vegetable broths instead. Delicious!"
"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."