Chili Con Carne

Name: Chili Con Carne
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2 1/2 lbs. 95% lean ground beef (I used ground sirloin); 1 tbsp. granulated sugar; 2 tsp. salt; 3 tbsp. chili powder; 1 tsp. basil; 6 oz. can tomato paste; 2 cups onions (chopped ); 1 green pepper (chopped); 2 cloves garlic (minced); 1 1/2 tsp. dried oregano; 16 oz. can tomato sauce ((2 8-ounce cans)); 32 oz. can whole tomatoes (undrained (or a 29-ounce can)); 32 oz. can kidney beans (drained (2 16-oz. cans)); 1/2 cup sharp Cheddar cheese (for garnish, if desired); 4 cups hot, cooked rice

November 28, 2013Teresa Ambra

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2013 – Gluten Free Living

Chili Con Carne has always been my favorite chili recipe! It’s filled with lots of plump tomatoes, kidney beans, ground round or sirloin, peppers, onions and, yeah, chili powder! I’ve always preferred a more tomatoey chili rather than one that’s mostly meat and beans. This recipe delivers! It has just enough heat so that you know you’re eating chili but it’s not like eating those 5-Alarm Chiles!

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I never grew up eating chili. My mom never made it because my dad refused to eat anything with tomatoes! So I was an adult before I actually ever tasted chili. I found this recipe in a magazine shortly after we were married and it’s always been my go-to recipe for chili ever since.

I can’t remember where I actually found the recipe, but I’ve been making it since the early 1980s. My husband actually prefers his chili recipes with less tomatoes and more heat! He usually makes his chili recipe every New Year’s Day as that’s been a family tradition for years. His family always served their chili over rice, but I’ve never liked mine that way. I prefer serving and eating it with cornbread.

If you’re looking for a wonderful and easy chili recipe that can be ready to eat in about an hour and 15 minutes, then check out this sumptuous Chili Con Carne recipe. This thick and chunky chili is hearty, satisfying, delicious and gluten free.

This is my favorite Chili Con Carne recipe.

Here’s a close up so you can see the texture of this delicious chili.

You can serve Chili Con Carne with grated cheddar cheese on top. I enjoy my chili with Mexican Cornbread, but you can also serve this over rice.

Here’s what I did.

Brown ground round or sirloin in a large Dutch oven. Drain beef if necessary.

Add garlic, onions, and green peppers.

Add chili powder, oregano and basil.

Stir to combine and make sure veggies are sauteed a few minutes. Add whole tomatoes, tomato sauce and tomato paste.

Stir to combine. Cover and simmer until flavors are blended about 40 minutes.

Add kidney beans, sugar, salt and pepper. Stir to combine. Heat through another 10 minutes.

I’ve always loved this Chili Con Carne recipe. It’s the first recipe I ever got for chili and it’s always been my favorite way to make it.

Chili Con Carne is not overly hot so that you can’t swallow it! But it does have plenty of zip!

My husband likes his chili served over rice. While I prefer mine with cornbread crumbled inside. 🙂

Garnish with cheddar cheese if you desire.

Here’s the recipe.

CHILI CON CARNE

(Recipe adapted from a magazine, circa early 1980s)

Chili Con Carne

Teresa Ambra

Chili Con Carne is a vintage chili recipe that's been in our family for decades. This tasty chili is filled with tomatoes, kidney beans, ground beef, peppers, onions, and chili powder! It's a fantastic chili that's mouthwatering comfort food that's perfect for cold, winter nights.

5 from 1 vote

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Dish, Soup, Stews and Chowders

Cuisine Tex-Mex

Servings

Calories 534 kcal

Equipment

1 large stock pot with lid
1 sharp knife to cut vegetables
1 hamburger chopper
1 wooden spoon
measuring cups
measuring spoons
1 hamburger chopper

Ingredients

2 1/2 lbs. 95% lean ground beef I used ground sirloin
1 tbsp. granulated sugar
2 tsp. salt
3 tbsp. chili powder
1 tsp. basil
6 oz. can tomato paste
2 cups onions chopped
1 green pepper chopped
2 cloves garlic minced
1 1/2 tsp. dried oregano
16 oz. can tomato sauce (2 8-ounce cans)
32 oz. can whole tomatoes undrained (or a 29-ounce can)
32 oz. can kidney beans drained (2 16-oz. cans)
1/2 cup sharp Cheddar cheese for garnish, if desired
4 cups hot, cooked rice

Instructions

In Dutch oven or chili kettle over medium heat, sauté beef stirring occasionally until red color disappears.
If you have a hamburger chopper, cut down the beef into small pieces while cooking.
Keep ground beef in small chunks.
Pour off fat.
Add onion, green pepper, garlic, chili powder, oregano, basil; mix well.
Cook, stirring, until onion and green pepper are tender—about 5 minutes.
Stir in sugar, salt, tomatoes, tomato sauce, and tomato paste; mix well.
Bring to boiling, breaking up tomatoes with a fork.
Simmer slowly, covered, stirring occasionally, until thickened and flavors are blended—about 40 minutes.
Add beans; simmer, covered, 10 minutes, or until hot.
Garnish with cheddar cheese, if desired.
Serve over hot cooked rice, if desired.

Notes

NOTE: This is also good with cornbread crumbled into it.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 534kcalCarbohydrates: 81gProtein: 35gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 878mgPotassium: 1253mgFiber: 11gSugar: 8gVitamin A: 1662IUVitamin C: 24mgCalcium: 154mgIron: 8mg

Keyword chili, ground beef, kidney beans, Tex Mex

Tried this recipe?Let us know how it was!

[b]Chili Con Carne[/b]

Recipe Type: Soup

Cuisine: Tex-Mex

Author: Teresa Ambra adapted from a recipe I found in a magazine, circa 1980s

Prep time: 15 mins

Cook time: 1 hour 15 mins

Total time: 1 hour 30 mins

Serves: 12

This tasty chili is filled with tomatoes, kidney beans, ground round, peppers, onions, and chili powder! This recipe is more tomatoey than chilies that are just meat and beans.

Ingredients

2 ½ lbs. ground chuck (I used ground sirloin)
1 tbsp. sugar
2 tsp. salt
3 tbsp. chili powder
1 tsp. basil
6-oz. can Hunt’s tomato paste
2 cups chopped onions
1 green pepper, chopped
2 cloves garlic, minced
1 ½ tsp. oregano
2 8-oz. cans Hunt’s tomato sauce
2 16-oz. cans Del Monte whole tomatoes, undrained
2 16-oz. cans Bush’s kidney beans, drained
cheddar cheese for garnish, if desired
hot, cooked rice, if desired

Instructions

In Dutch oven or chili kettle over medium heat, sauté beef stirring occasionally until red color disappears.
Keep ground beef in small chunks.
Pour off fat.
Add onion, green pepper, garlic, chili powder, oregano, basil; mix well.
Cook, stirring, until onion and green pepper are tender—about 5 minutes.
Stir in sugar, salt, tomatoes, tomato sauce, and tomato paste; mix well.
Bring to boiling, breaking up tomatoes with a fork.
Simmer slowly, covered, stirring occasionally, until thickened and flavors are blended—about 40 minutes.
Add beans; simmer, covered, 10 minutes, or until hot.
Garnish with cheddar cheese if desired.
Serve over hot cooked rice, if desired.

Chili Con Carne is a wonderful main dish for cool winter nights!

Here’s another close up so you can see all the tasty ingredients in this chili. This goes down so well with homemade cornbread!

I sure enjoy all the tomatoes, meat, and kidney beans in this recipe!

You may also enjoy these delicious recipes!

Pepperoni Pizza Chili

Firehouse Sausage Chili

White Chicken Chili

Chili Con Carne

Teresa Ambra

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Dish, Soup, Stews and Chowders

Cuisine Tex-Mex

Servings

Calories 534 kcal