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Texas Chili con Carne

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.
  • Total Time
    Prep: 10 min. Cook: 1-1/2 hours
  • Makes
    2 servings

Ingredients

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, 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 beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Julie
    Jun 21, 2020

    I didn't actually make this recipe, and I am fully aware of how unfair it is to review a recipe without making it. However, as native Texan who has eaten mountains of real Texas Chili and Tex-Mex, I just have to point out that this recipe, good or bad as it may be, is not authentic Texas Chili Con Carne, nor is it authentic Texas Chili. The 2 things are different from each other despite their similar names. Texas Chili Con Carne is a ground beef and chili gravy used with Tex-Mex cheese or beef enchiladas. If you have never had it, it is most similar to canned Wolf Brand Chili-no beans, but a little thinner and more gravy-like. Texas chili is a thick beef tips or similar chunky beef and chili stew made with or without tomatoes, but NEVER with beans. Also, although many Mexican recipes use oregano (specifically Mexican oregano), Tex-Mex does not. I repeat: NO beans, NO oregano. Personally, I don't even use chili powder. I used fresh peppers instead, but since I live in Texas, I have access to many, many varieties of fresh and dried peppers that much of the USA does not. If I'm feeling lazy, I'll open a can of jalapenos in chipotle sauce and use 1/2 or so instead of chili powder, but I like it hot. Just looking at the recipe, I think real Texas Chili needs more cumin. Serve with a dollop of sour cream or a sprinkle of shredded cheddar cheese and a side of cornbread.

  • Queenlalisa
    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.

  • JZAnderson
    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!

  • Ourhome3906
    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.