The Best Chili con Carne Recipe

The Best Chili con Carne Recipe

I remember coming home from school on chilly afternoons. The unmistakable aroma of my father’s Chili Con Carne greeted me at the door. We would talk, laugh, and sneak a taste before it was ready. To me, chili is more than just food. It’s a symbol of comfort, warmth, and togetherness. Today, I’m sharing our family’s beloved recipe. This recipe has been tweaked over the years to make it just right for my liking.

chili con carne

Chili con Carne

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Course: Main Course
Cuisine: Mexican
Keyword: chili, kidney beans, recipe
Servings: 0
Author: Family Classic Cooking Staff

Ingredients

  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 3 garlic cloves minced
  • 1 cup medium green pepper chopped
  • 1-1/2 teaspoons salt
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 cans 14-1/2 ounces each diced tomatoes, undrained
  • 1 cup water
  • 2 cans 16 ounces kidney beans, rinsed and drained
  • 1 can 10 oz can pork and beans in tomato sauce

Instructions

  • In a large pot, cook beef over medium heat until brown, 8-12 minutes; crumble beef. Drain grease and set aside.
  • In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder and cumin. Cook for 5 minutes, stirring until combined.
  • Add canned beans, tomatoes and ground beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 2 hours.


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