Texas Chili con Carne Recipe

4.5 3 3
Texas Chili con Carne Recipe
Texas Chili con Carne Recipe photo by Taste of Home
Publisher Photo

Texas Chili con Carne Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours

Ingredients

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic cloves, 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

Directions

In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; 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

1-1/3 cups: 357 calories, 12g fat (4g saturated fat), 41mg cholesterol, 1247mg sodium, 34g carbohydrate (0 sugars, 10g fiber), 31g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch.

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic cloves, 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
  1. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTexas Chili con Carne

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Queenlalisa User ID: 15400 237039
Reviewed Nov. 9, 2015

"This was a really quick and good chili recipe. I had all the ingredients, so I thought I would try it out. Great flavor."

MY REVIEW
JZAnderson User ID: 1266313 160015
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
Ourhome3906 User ID: 6291503 150185
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."

Loading Image

Similar Recipes