Chili Con Carne is Spanish for “chili with meat.” This is definitely my family’s favorite chili and the perfect meal for a winter-time supper. Although this chili is best after it simmers for a couple of hours, it only takes a few minutes to put together.
The last time I made this for my family, my eighteen-year-old son said, “Honestly, Mom, you could win a chili cook-off with this.” He’s right. It’s that good!
This chili does have a lot more ingredients that most of my recipes, but all of these flavors work together to make one fantastic-tasting meal.
Here’s what you’ll need. . .
2 T. butter
1 c. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 garlic clove (optional)
1 lb. ground beef
1 (14.5 oz.) can diced tomatoes
1 1/2 c. beef broth
2 tsp. salt
1 T. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. paprika
1/8 tsp. cayenne pepper
Directions: The only pot you need for this chili is a large stock pot or Dutch oven. I used my cast-iron Dutch oven, and it worked great!
Melt the butter then add the onion, green pepper, and red pepper. Cook for about five minutes then add the hamburger.
Cook until the meat is no longer pink.
Add the tomatoes, beef broth, and kidney beans. Mix in the spices.
Cook on low for two hours stirring occasionally. You can also place this in the oven at 300 degrees and cook for two hours, or you can place the chili in a Crockpot and cook on low for about four hours.
If you like your chili a little hotter, add more cayenne pepper. I added some dehydrated jalapeno peppers to mine which added some great flavor.
You can top this chili with jalapeno peppers, shredded cheddar cheese, and sour cream. Serve with corn bread.
Click here for a printable version of Chili Con Carne.