Southwest Chili con Carne Recipe

5 6 8
Southwest Chili con Carne Recipe
Southwest Chili con Carne Recipe photo by Taste of Home
Publisher Photo

Southwest Chili con Carne Recipe

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5 6 8
Publisher Photo
You'll only need one skillet and 20 minutes to whip up this hearty, slightly spicy Chili Con Carne. —Marline Emmal of Vancouver, British Columbia
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1-1/2 cups reduced-sodium tomato juice
  • 3/4 cup kidney beans, rinsed and drained
  • 2 tablespoons chopped onion
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 to 3 drops hot pepper sauce
  • GARNISH:
  • Thinly sliced green onion, optional

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired. Yield: 2 servings.
Originally published as Chili con Carne in Cooking for 2 Winter 2009, p52

Nutritional Facts

1 cup: 299 calories, 8g fat (3g saturated fat), 56mg cholesterol, 346mg sodium, 24g carbohydrate (8g sugars, 6g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Popular Videos

  • 1/2 pound lean ground beef (90% lean)
  • 1-1/2 cups reduced-sodium tomato juice
  • 3/4 cup kidney beans, rinsed and drained
  • 2 tablespoons chopped onion
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 to 3 drops hot pepper sauce
  • GARNISH:
  • Thinly sliced green onion, optional
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired. Yield: 2 servings.
Originally published as Chili con Carne in Cooking for 2 Winter 2009, p52

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Reviews forSouthwest Chili con Carne

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zookeeperk User ID: 819663 92593
Reviewed Nov. 5, 2013

"Will be making this again!!"

MY REVIEW
CABMamasan User ID: 3947816 112841
Reviewed Oct. 7, 2012

"easy, quick and delicious!"

MY REVIEW
patriciakf User ID: 5275385 97447
Reviewed Jan. 10, 2011

"I had a crock pot chili recipe that produced unsatisfying results for me. This recipe was similar, so I adjusted the first one with this recipe and it turned out wonderful. I used shredded cheddar cheese as my garnish though. Will definitely make again!"

MY REVIEW
MaryHauser User ID: 1036156 93138
Reviewed Nov. 13, 2010

"This was excellent! Just what I was looking for!"

MY REVIEW
dovenest User ID: 2816213 93127
Reviewed Jan. 24, 2010

"I used V -8 in place of the tomato juice, increased the chili powder to 2 teaspoons and the cumin to 1 teaspoon. I omitted the pepper sauce, and served it topped with grated cheese. Excellent."

MY REVIEW
KobiLee123 User ID: 3867884 72527
Reviewed Feb. 6, 2009

"This recipe was really good and easy to prepare. My one criticism is that in the ingredients, it doesn't specify CANNED kidney beans. I suppose if you thought about it, you probably wouldn't use dried beans when the cook time is 20 minutes, but that's what my husband and I did the first time we prepared it. Notto worry though, it was fine after it simmered for another hour or so. :-)"

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