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Chili con Carne


This has a slight bite but is not hot.

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  • 1 1/2 - 2 lbs ground beef
  • 1 large onion
  • 6 cloves garlic, minced or pressed
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano, crushed
  • 1/4 tsp cayenne pepper
  • 2 tsp ground coriander
  • 1/4 cup chili powder
  • 1 Tbsp ground cumin
  • 2 14oz dark red kidney beans, drained and rinsed
  • 2 14oz cans diced tomatoes
  • 2 8oz cans tomato sauce


Servings 6


Step 1

In a large Dutch oven cook onion, garlic, pepper flakes, oregano, cayenne, coriander, chili powder, cumin, and one tsp salt until the onion is tender. Add the beef, one pound at a time, and cook while breaking up the chunks with a wooden spoon until no longer pink. Stir in kidney beans, diced tomatoes and tomato sauce and bring to a boil. Cover and simmer, stirring occasionally, for about 45 minutes. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich and slightly thickened, about 30 minutes more. (If the chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer.) Recheck seasoning. Serve

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