Recipe by BUBBLE
"This Recipe can easily be multiplied and freezes well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chile pepper, chopped
lean ground beef
3 (14.5 ounce) cans
whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons
freshly ground black pepper
1 1/2 tablespoons
2 (15.25 ounce) cans
red kidney beans, rinsed and drained
So yummy! I made a half batch and put it in my crockpot to simmer all day long. The only changes (other than halving all the ingredients) I made were the following: I left out the paprika and the cloves, because I didn't have any on hand. I used 1/4 tsp ground cinnamon in place of the cinnamon sticks, and I put in much less oregano than the recipe required...I'm not a huge fan of oregano. The really great thing about this recipe is that it is so versatile. You can control the heat by which chile pepper you use (i used poblano and the chili was only mildly spicy), and you can adjust the herbs and spices to your taste. It's a very forgiving recipe! The chili turned out wonderful, and the flavor from simmering all day was amazing. If you use a crockpot to make this recipe, put the beans in only for the last hour of cooking on low heat. That way they don't soften up too much.
It was ok, not great, but just ok. I think the addition of cinnamon and cloves threw it off. To me that combination was strange. Maybe I'm not too adventurous with my chile con carne, but I really wanted a good traditional recipe and the spices were just off.
I've made this recipe twice, and I think it's very tasty if you add some more kick to it.
I like my chili thick and meaty, so I reduced some of the vegetables. I cooked the meat separately and drained off all the fat. I used only 1.5 tablespoons of oil (asking for 5 is crazy), I didn't add the cinammon, I used only two cans of tomatoes, I used only 1 large onion, and only 1.5 cans of kidney beans.
The key to making this recipe great is adding more spice. I put 3 jalapenos, a full tablespoon of chili powder, and 1-2 teaspoons of cayenne powder. I think the cayenne is critical to heating it up. Fortunately, the recipe is very forgiving, and I would taste it every ten minutes and add more cayenne until it reached the level of heat I liked.
A great chili recipe! We tried it 2 weeks ago and just made a double batch today. Yum!
I did find that it was a bit too cinnamony, so when I doubled the ecipe, I only used 3 cinnamon sticks instead of 4. That did it.
Also, to add some more heat I added 2 jalepeno peppers and 1 additional chili pepper in the double batch. A nice burn, but not screaming hot. Not so hot that you need a cold glass of water nearby, but a nice smooth heat that you notice.
A few extra shakes of cumin and chili powder as well as doubling the garlic made this the best chili I have ever tasted!
I made this for my dad and he flipped! He said he had never had such good chili. Thanks a mil, I will definitely be making this dish again. Highly recommend!
This is by far one of the best chili recipes I've ever had. I used nearly all of the tips the other reviews gave. Thanks for the great recipe.
Wow! I don't ever want to try another chili recipe again.
We made this recipe with ground buffalo meat from our farm. We cooked it for 8 hours in a slow cooker, so we added extra chopped tomato. Our guests were so impressed!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili con Carne II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 174
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Basic chili recipe with beef, tomatoes and kidney beans.
This homemade chili is hearty and meaty, and is very quick to make.
Coffee and beer give this thick, spicy, beefy chili deep layers of flavor.