Chili con Carne

Total Time Prep: 20 min. Cook: 1-1/2 hours
Yield 10 servings ( 2-1/2 qt.)
Contest Winner
Test Kitchen Approved
Chili con carne tastes great right out of the pot, but it will taste even better the next day. Make this beefy chili a day ahead, or whip up a double batch so you can stock the freezer with leftovers.

Ingredients

  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 medium green pepper, chopped
  • 1-1/2 teaspoons salt
  • 2 tablespoons chili powder
  • 3 teaspoons beef bouillon granules
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Optional: Sour cream and jalapeno slices

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside.
  2. In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.
  3. Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts

1 cup: 264 calories, 14g fat (4g saturated fat), 56mg cholesterol, 892mg sodium, 15g carbohydrate (5g sugars, 5g fiber), 20g protein.

At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the flavor seems to get. —Janie Turner, Tuttle, Oklahoma
Recipe Creator

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