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Texas Chili con Carne Recipe
Texas Chili con Carne Recipe photo by Taste of Home

Texas Chili con Carne Recipe

Read Reviews (2)
5 2
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I love to cook, but meals at my house have to be ready in a hurry because we're always on the go. I found this recipe in a magazine almost 30 years ago.
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES: 2 servings

Ingredients

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup canned pinto beans, rinsed and drained
  • 2-1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (1-1/3 cups) equals 357 calories, 12 g fat (4 g saturated fat), 41 mg cholesterol, 1,247 mg sodium, 34 g carbohydrate, 10 g fiber, 31 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch.

Directions

  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 2 servings.
Originally published as Chili con Carne in Cooking for One or Two Cookbook 2003, p123

Nutritional Facts

One serving (1-1/3 cups) equals 357 calories, 12 g fat (4 g saturated fat), 41 mg cholesterol, 1,247 mg sodium, 34 g carbohydrate, 10 g fiber, 31 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch.

Reviews for Texas Chili con Carne(2)

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MY REVIEW
Reviewed Oct. 30, 2012

Good Chili - enough kick - but not too much. Good flavor! I don't like kidney beans and the pinto beans are perfect. I did not add as much onion - but added everything else. Very good!

MY REVIEW
Reviewed Oct. 21, 2011

I wanted chili to take with me to work as leftoversso I doubled the recipe. It was great!!! The only thing that did not get doubled was the chili powder which I used 4 tsp. I also omitted the salt considering we all get enough of that.

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