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Chili Con Carne


chili con carne

Chili Con Carne

Stephanie Gallagher

Chili Con Carne Recipe

This chili con carne recipe (click for larger image) is delicious when you first make it, and even better the next day. You can also make this chili recipe ahead and freeze it.

All you need to complete the meal is some sweet cornbread and coleslaw.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 1 Tbsp. canola oil
  • 1 medium yellow onion, diced
  • 1 small red or green pepper, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 Tbsp. mild chili powder
  • 1 Tbsp. ground cumin
  • 3/4 lb. extra lean ground beef (93%)
  • 1 29 oz. can diced tomatoes with juices
  • 1/4 cup tomato paste
  • 1 Tbsp. sugar
  • 1 14 oz. can cannellini beans or kidney beans, drained and rinsed


  1. Heat oil in a dutch oven or heavy saucepan over medium heat.

  2. Add onions, peppers, garlic and carrots. Saute, stirring occasionally, until vegetables soften.

  3. Add chili powder, cumin and ground beef, stirring frequently until beef browns completely.

  4. Add remaining ingredients. Bring to a boil, then reduce heat to medium-low. Let chili simmer until it thickens, about 20 minutes.
Serve topped with shredded cheese, diced onion and/or sour cream, if desired.

Makes 6 servings.

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