Go Back
–+ servings
Favorite Chili Con Carne | Can't Stay Out of the Kitchen | this is our favorite #chili recipe. Perfect comfort food for fall & winter nights! #soup #glutenfree

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Tex-Mex
Servings 12
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!