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Chili Con Carne

This lively, low-fuss chili is packed with ground meat and kidney beans. Turn the heat up or down with more or less of the cayenne pepper.

   
 

Preparation Time: 30 Mins.
Total Time to Serve: 1 Hour 25 Mins.
Servings: 8

INGREDIENTS

1 chopped onion chopped onion
1 chopped red bell pepper chopped red bell pepper
3 garlic, minced garlic, minced
1 vegetable oil vegetable oil
2 lean ground beef (divided) lean ground beef (divided)
3 diced fire-roasted tomatoes or diced tomatoes diced fire-roasted tomatoes or diced tomatoes
2 paprika paprika
1 oregano oregano
1 chili powder chili powder
1 brown sugar brown sugar
1 cumin cumin
1/4 cayenne pepper cayenne pepper
1/2 salt salt
1/4 pepper pepper
2 red kidney beans, rinsed and drained red kidney beans, rinsed and drained
Sunshine® Cheez-It® Original snack crackers Sunshine® Cheez-It® Original snack crackers

DIRECTIONS

1. In nonstick Dutch oven cook onion, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring frequently. Remove vegetables from Dutch oven. Set aside. Add half of the ground beef to the Dutch oven. Cook, stirring occasionally, until browned. Remove from Dutch oven. Repeat with remaining ground beef. Drain off any fat.

2. Return all vegetables and ground beef to Dutch oven. Stir in undrained tomatoes, paprika, oregano, chili powder, brown sugar, cumin, cayenne pepper, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 40 minutes.

3. Stir in kidney beans. Continue cooking over medium heat for 15 minutes more. Ladle into serving bowls. Serve with CHEEZ-IT ORIGINAL crackers.

NUTRITIONAL PANEL

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3 Ratings & Reviews for Chili Con Carne

This recipe for chili con carne taste better than most chili recipes that I have used in the past few years. My football buddies finished it off so fast that I was left with only the cleanup job. Thanks for a great recipe.

Perry

- Perry Riley on Jan 30, 2013

Your chili recipe for chili is very close to the way I prepare mine, I can imagine this recipe is very good, I shall try it very soon.

Thank you,


Matt Pelletier

- Matt on Dec 22, 2012

Tell us what you think!

- Maribel on Mar 26, 2012

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