The Seymour Special Chili Con Carne

The Seymour Special Chili Con Carne Recipe

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Meredith Seymour


My mom and dad invented this recipe when they first got married 31 years ago. It's tradition in our house to make a huge batch when the first cold weather arrives and eat it. This is a chili that will not only nourish the heart, but the soul.

Our preferred way of serving it is with some fresh cornbread or Fritos and sharp cheddar cheese.

We usually double the recipe to make 12-16 servings so we have LOTS of leftovers. It goes fast!

★★★★★ 1 vote
30 Min
1 Hr
Stove Top


2 medium
onions, finely chopped
1 c
green and red bell peppers, finely chopped
6 clove
garlic, pressed
4 Tbsp
chili powder
2 tsp
ground cumin
3 tsp
oregano, dried
2 lb
cubed lean stew meat or ground beef
1 tsp
1/2 tsp
black pepper
4 c
diced tomatoes, undrained
2 can(s)
red kidney beans, undrained
1 can(s)
tomato sauce, large


1Heat a tablespoon of oil on medium heat in a 4-5 quart pot. Saute onions until clear; add peppers and garlic, saute until limp.
2Add chili powder (you can add more or less to taste-this is a fairly mild chili), cumin, oregano, stew meat or ground beef, salt, and pepper.
3Cook slowly, stirring often until meat is brown and broken apart.
4Add tomatoes and kidney beans, including the liquid from the cans. Stir well to combine ingredients.
5Simmer chili for at least 1 hour, preferably 2-3. Taste and adjust seasonings, if necessary.

Stir often so as to not burn.
6NOTE: This chili can also easily be made in a crock pot. After step 3, transfer to a 4-5 quart crock pot and add the tomatoes and kidney beans. Simmer for 1-3 hours on high or 3-6 on low heat.

About The Seymour Special Chili Con Carne

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free