Chili con Carne
Total TimePrep: 20 min. Cook: 1-1/2 hours
Makes10 servings (about 2-1/2 quarts)
Did this today and my family loved it. I used tomato sauce and vegetable stock instead of diced tomatoes and water. I also added scotch bonnet pepper. Turned out great.
The oregano didn’t work well on a personal like for me or the kids but I made it without the garlic and oregano and was better to me
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.
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.
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!!
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.
This is NOT chili con carne and I believe you know that. This is simply chili! Where's the con carne????
Wonderful Chili, I don't like green pepper in Chili, so I eliminated that ................. other that that, this is PERFECT!!
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.
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