Go Back
–+ servings

Chili Con Carne

Teresa Ambra
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Tex-Mex
Servings 12

Ingredients
  

  • 2 1/2 lbs. 93% or 95% lean 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 onions chopped
  • 1 green pepper chopped
  • 2 cloves garlic minced
  • 1 1/2 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

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.

Notes

NOTE: This is also good with cornbread crumbled into it.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!