Chili Con Carne

Classic Chili Recipe

Chili Con Carne is a family favorite, especially in the fall.  I love this dish.  You can make a large pot ahead of time and heat it up for hungry diners!  It also freezes well if you care to enjoy it later.

Chili Con Carne

Ingredients:

2 pounds lean ground beef
2 large onions, roughly chopped
1, 20 oz. can crushed tomatoes
1, 20 oz. can diced tomatoes
1, 20 oz. can tomato puree
1, 14 oz. sized can light red kidney beans
1, 15.5 oz. can dark red kidney beans
2, 15 oz. cans black beans
2 bay leaves
3 tablespoons chili powder, add more to taste
3 teaspoons salt
1 oz. square dark chocolate

Garnishes: shredded cheese, corn chips, chopped peppers, chopped green onions and sour cream

Directions:

Brown ground beef in large pot on medium heat.  Add the chopped onions and cook until onions are soft.  Next, add all cans of tomatoes and beans, undrained.  Add bay leaves, chili powder and salt.

Mix to combine.  Bring to a simmer and add the dark chocolate.  Do not allow to boil.  Adjust temperature accordingly.

Simmer chili for 1 1/2 hours stirring frequently.  Spoon into bowls and serve with garnishes such as shredded cheese, corn chips, and sour cream.

Enjoy!

Roseddy

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Chili Con Carne

Yield: Serves 12

Classic, simply and wonderful chili.

Ingredients:

2 pounds lean ground beef
2 large onions, roughly chopped
1, 20 oz. can crushed tomatoes
1, 20 oz. can diced tomatoes
1, 20 oz. can tomato puree
1, 14 oz. sized can light red kidney beans
1, 15.5 oz. can dark red kidney beans
2, 15 oz. cans black beans
2 bay leaves
3 tablespoons chili powder, add more to taste
3 teaspoons salt
1 oz. square dark chocolate

Garnishes: shredded cheese, corn chips, chopped peppers, chopped green onions and sour cream

Directions:

Brown ground beef in large pot on medium heat. Add the chopped onions and cook until onions are soft. Next, add all cans of tomatoes and beans, undrained. Add bay leaves, chili powder and salt.

Mix to combine. Bring to a simmer and add the dark chocolate. Do not allow to boil. Adjust temperature accordingly.

Simmer chili for 1 1/2 hours stirring frequently. Spoon into bowls and serve with garnishes such as shredded cheese, corn chips, and sour cream.

Enjoy!

Roseddy

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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2 Responses to “Chili Con Carne”

  1. John Laycak — October 29, 2012 @ 11:19 pm (#
    1
    )

    Thanks, Roseddy. I think I’ll make some this weekend along with cornbread with red pepper flakes. Yum!

    [Reply]

    • Roseddy replied: — November 6th, 2012 @ 9:08 pm

      Been making this chili for years. Hope you liked it.

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