Chili con Carne I Recipe -
Chili con Carne I Recipe
  • READY IN 4 hr

Chili con Carne I

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"Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove."

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Ingredients Edit and Save

Original recipe makes 6 gallons Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    2 hrs 30 mins

    4 hrs


  1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
  2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

I made half this recipe for about 40 people. Got lots of compliments on it. However, it wasn't spicy enough for my taste, so I added Cayenne pepper. I'll definitely make it again!

Most Helpful Critical Review
May 16, 2006

It was a good basis for a simple chili if you don't have a mix packet; however, it needs more uumph. We added salt, more chili powder and more onion. After that, it was pretty good.

Jun 08, 2005

I scaled this recipe back considerably to make enough for 6-8 people and it was great. It freezes very well too-

Feb 19, 2004

This is now going to be my permanent favorite(and only)chili recipe.It turned out exactly the way I hoped it would.Most of my family cleaned their bowls and asked for more.The little kids weren't to keen on it,but they ate it.Next time I'll reduce the chili powder as they found it a bit spicy.The rest of my family agreed it was just perfect,though.I made a few changes;I added some frozen corn and used navy beans instead of pinto beans,as my family isn't crazy on the big ones.All in all,a great recipe!

Nov 30, 2004

I added about some water to the mixture as the last ingredient, since many had complained about it being too thick, then let the chili simmer without a lid for until it was the perfect balance of soupy and thick. I thought it was perfect! Thank you!

Nov 01, 2004

My husband and I both agreed that this was one of the worst chili recipes we've ever tried. I followed the recipe as directed but WAY too thick and bitter. I even tried to "doctor" it up, but it still was terribly bitter. Sorry!

Apr 03, 2007

The beans turned out really hard...they weren't cooked enough and i followed all the directions.

Oct 28, 2004

I really liked this recipe. It was simple and VERY easy to make. If you're short on time, you can also substitute the dry pinto beans for already prepared canned beans, but I would wash and drain them first. I'd definitely make it again.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 7.6 g
  • 31%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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