Chili con Carne

Name: Chili con Carne
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10 servings (about 2-1/2 quarts).
Ingredients: 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

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. —Janie Turner, Tuttle, Oklahoma

Ingredients

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

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 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.

Nutrition Facts

1 cup: 268 calories, 14g fat (4g saturated fat), 56mg cholesterol, 835mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 20g protein.

Originally published as Chili Con Carne in Country Woman January/February 1993

Reviews

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Average Rating:

Deb

Feb 13, 2019

Great dish and smelled so delicious! Made a few additions the second time I made it-used 1lb ground pork in place of the ground beef, replaced water with can of consommé, used hotter chili powder, and didn’t drain my beans. Served it on rice and topped it with grated Mexican Five cheese, sour cream and tortilla strips-both recipes were terrific no matter what the name-thanks!!
Elena

Feb 9, 2019

I plan to make this chili on this snowy February day in Western Washington. My reason for commenting ahead of time is to gently correct or remind one of your other commenters that the words 'con carne' mean 'with meat',so this recipe most definitely DOES have 'con carne'. I plan to omit the bell pepper since I don't have a green one on hand and since we are currently snowed in, I won't be going to the store, :-). I will also take the comments re the cinnamon to heart and add only half as much. Thank you.
KEVIN

Feb 8, 2019

This is NOT chili con carne and I believe you know that. This is simply chili! Where's the con carne????
tsuop

Feb 8, 2019

Wonderful Chili, I don't like green pepper in Chili, so I eliminated that ................. other that that, this is PERFECT!!
Tammy

Dec 10, 2018

I lost my receipt for the perfect chili con carne, so I used this one. I used more chili powder, much more cumin, season to my taste, added some fresh herbs and it was superb. I think everyones taste buds are different so our seasoning will vary.
Sue

Nov 20, 2018

Nowhere did this recipe bill itself as Texas chili , and that’s fine since it is what I was looking for. I had to improvise a little because I did not have powdered bullion on hand. I substituted beef broth for the cup of water
Judi

Oct 21, 2018

Real Texas chili DOES NOT have tomatoes. Look at ingredients on a can. Most all recolipes do. I think
Gerald

Jan 18, 2018

Oh my Goodness!! I made this chili tonight and it was off the chain. I followed the recipe just as written with one small change. At the end after adding the kidney beans, I let it simmer for another 30 minutes. After that I turned it off and let it sit for about two hours (to let all of those flavors meld together). When I came back to try it, it was off-the-charts good. This is now my go-to home-made-from-scratch chili recipe. Perfect for a cold winter day or any day for that matter. Thanks for a great recipe.
Steve

Nov 25, 2017

you were doing okay until the cinnamon and lost it altogether with the beans. In Texas chili is meat and gravy. NOI BEANS. If you want to make it right ditch the hamburger and get some shredded sirloin. That is Texas Red!!,
angerose1

Sep 11, 2016

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.