Chili con carne
This is a quick and easy recipe that can be used in many different ways. Use this chili as a topping for hot dogs, rice, baked potatoes, nachos, or as a filling for stuffed bell peppers. See Chili dogs for details.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large skillet |
| Ingredients |
|---|
| 2 teaspoons vegetable oil |
| 1 medium onion, chopped |
| 1 pound ground beef |
| 1 tablespoon chili powder |
| 1 teaspoon garlic powder |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1 6-ounce can tomato paste |
| 1 1/2 cups water |
| 1 tablespoon Worcestershire sauce |
| 1 tablespoon mustard |
| 4 - 5 drops hot sauce |
| 1 15-ounce can kidney beans, drained and rinsed |
| Instructions |
|---|
| • Put the vegetable oil and onion in a large skillet. Cook over medium heat 3 - 4 minutes until the onion is soft. |
| • Add the ground beef and stir. Cook until the meat is brown, about 8 - 10 minutes. Drain if desired. |
| • Add the chili powder, garlic powder, salt, and pepper. Cook for 1 minute. |
| • Add the remaining ingredients. Stir to combine. Cook 15 minutes. Season. |
| Variations |
|---|
| • Try a different chili powder - ancho or chipotle. |
| • Make it spicier and smokier by adding canned chipotles in adobo. |
| Storage |
|---|
| • Cool and cover any leftovers. Refrigerate for 3 - 5 days. |
| • Can be frozen for 3 - 4 months. |
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