Chili con Carne
Total TimePrep: 20 min. Cook: 1-1/2 hours
Makes10 servings (about 2-1/2 quarts)
- 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.
Nutrition Facts1 cup: 268 calories, 14g fat (4g saturated fat), 56mg cholesterol, 835mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 20g protein.
May 23, 2019
I found this recipe and have made it several times. It is a winner! I often use a combination of two ground meats such as bison, turkey, chicken, pork and beef and the recipe comes out great every time.
Apr 1, 2019
It was very flavorful, but the nutrition could be improved by making the base of the chili using the rich red dried kidney bean broth aprox1/2 gal. It’s how my grandmother and now I have made it for the last fifty plus years.Packed with flavor,too.
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!!
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.
Feb 8, 2019
This is NOT chili con carne and I believe you know that. This is simply chili! Where's the con carne????
Feb 8, 2019
Wonderful Chili, I don't like green pepper in Chili, so I eliminated that ................. other that that, this is PERFECT!!
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.
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
Oct 21, 2018
Real Texas chili DOES NOT have tomatoes. Look at ingredients on a can. Most all recolipes do. I think
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.