This Chili Con Carne goes perfect with some fresh bread from the bakery. I also enjoy serving this over a bowl of penne pasta. You’ll find many variations for Chili Con Carne recipes. For instance the type of canned tomatoes used, as in San Marzano tomatoes or diced regular tomatoes. Red or white kidney beans or a bean medley. Also, your choice of heat, some like it very hot or others just a little spice will do. Whether you eat chili on a hot dog or with nachos or all by itself, this is a very versatile meal.
Chili Con Carne
Servings: 6 servings
Ingredients
- 1 large onion chopped
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 stalks celery chopped
- 1 green pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 tablespoon oregano
- 1 teaspoon basil
- 2 cloves garlic crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 19 oz can kidney beans drained and rinced
- 1 28 oz can San Marzano tomatoes undrained
- ½ cup water
- 2 tablespoons tomato paste
- 1 teaspoon sugar optional
- 1 – 2 teaspoons Tabasco sauce or any hot sauce to taste
Instructions
- In a large skillet/pot, brown beef, drain liquid (fat) then add olive oil and onions and slightly brown all together. Stir in all seasonings, green pepper and celery. Stir and cook till vegetables slightly soften, then add tomatoes, water, tomato paste and beans. If mixture is too thick add more water to desired consistency. Cover and Simmer for about 1 hour, checking occasionally to make sure the chili isn't burning to the bottom of the pot. Add more water if chili is getting too thick. Notes:* instead of adding water, add your favourite beer*sugar helps to cut the acid taste in tomatoes, sugar is optional.*tomato paste helps thicken the sauce, you may add more or less.
