The Seymour Special Chili Con Carne

The Seymour Special Chili Con Carne

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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

How to Make The Seymour Special Chili Con Carne


  1. Heat a tablespoon of oil on medium heat in a 4-5 quart pot. Saute onions until clear; add peppers and garlic, saute until limp.
  2. Add 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.
  3. Cook slowly, stirring often until meat is brown and broken apart.
  4. Add tomatoes and kidney beans, including the liquid from the cans. Stir well to combine ingredients.
  5. Simmer chili for at least 1 hour, preferably 2-3. Taste and adjust seasonings, if necessary.

    Stir often so as to not burn.
  6. NOTE: 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.

Printable Recipe Card

About The Seymour Special Chili Con Carne

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

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