chili con carne
The longer this sits in the refrigerator, the better the taste seems to get.
Blue Ribbon Recipe
Chili recipes are great during the colder weather and this chili con carne is delicious! The seasoning blend is perfect with just a bit of heat. Cinnamon adds a hint of sweetness. This chili is simple to make and great for game day.
prep time
15 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil, extra virgin
- 2 cloves garlic
- 2 medium onions
- 1 - green pepper
- 1 1/2 teaspoons salt
- 2 tablespoons chili powder (hot only if this is your preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (this may vary according to your preference)
- 2 cans tomatoes with liquid, chopped, 16 oz each
- 3 - beef bouillon
- 1 cup boiling water
- 1 can kidney beans (I like dark), 15-16 oz
How To Make chili con carne
-
Step 1In a large pot, brown ground beef. Drain and set aside. In the same pot heat oil, saute garlic and onions over low heat until onions are tender. -
Step 2Stir in green pepper and seasonings. Cook for 2 minutes stirring until well mixed. Add beef and tomatoes. Dissolve bouillon in water and add to the soup. Simmer, covered for about 1 hour.
-
Step 3Add kidney beans and simmer 30 minutes. Makes about 2.5 quarts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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