Natasha's Chili Con Carne Recipe

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Natasha's Chili Con Carne

Natasha Nalley


A staple in my house. I usually make it with ground turkey. The amount of chili powder you use will depend on how hot you like your chili. I like it sort of mild/medium, so I use 2 tablespoons.

★★★★★ 1 vote
15 Min
1 Hr 15 Min


1 1/3 lb
ground beef, turkey or chicken
1 tsp
2-3 Tbsp
chili powder
2 large
onions, chopped
1 can(s)
tomato sauce, 10 1/2 oz
1 can(s)
diced tomatoes
1 can(s)
red kidney beans, undrained
2 Tbsp
white vinegar
1 dash(es)
garlic powder or 1-3 cloves minced or chopped garlic (i use 3-4 cloves)
1 tsp
1/2 tsp
oregano, dried
1/2 tsp
allspice, ground


1Brown onions. (Will take 20 - 30 minutes, but I always get impatient and just cook until very very soft and just starting to brown). Add ground meat and continue browning until all red is gone.
2Add remaining ingredients. Mix, cover with lid ajar, and simmer for 45 minutes, stirring occasionally so mixture doesn't burn. Will be very thick until you stir it.
3This chili is even better the next day. I serve it Chili Mac style - over spaghetti with Chedder cheese on top. Add diced onions and sour cream if you want to top it off. Enjoy.

About this Recipe

Course/Dish: Chili