Chili Con Carne

READY IN: 1hr 35mins
Recipe by Woowoose

This is derived from Jane Brody's "Good Food Book". I've adapted it for The Fat Flush Plan, Phase 2.

Top Review by kiwidutch

Great Recipe! I have given this 4 stars at the moment but would willingly upgrade it to 5 when I can get the consistancy of the sauce fine tuned to our personal prefence. I like a thicker, fuller sauce so would like to experiment a little by using a stick blender on the tomato or adding tomato puree. I was sent a 283g (10 oz) can of RO*TEL diced tomatoes & green chilies by an other Zaar mamber in a swap package, and added these instead of the jalapeno peppers and it was hot, as in zingy, tangy, spicy but not so much fire that a wimp like me unaccustomed to eating chilies couldn't handle it. The coriander (cilantro) is a MUST... I had some that needed using up and so used half a handful of fresh and the taste came though refreshingly after the first heat of the peppers subsided. A Definiate make again recipe that we enjoyed and will experiment with.. please see my rating system: a fabulous 4 stars with huge potential for 5 after some very very minor tweeks. We love this.. Thanks!

Ingredients Nutrition


  1. In a skillet, heat oil and saute the onion and garlic until they are softened.
  2. Add the meat and brown.
  3. Add the can of tomatoes and all the seasonings. Heat until the mixture is bubbly, reduce the heat and cover. Simmer for about 30 minutes.
  4. Add the jalapeno peppers, green peppers, carrots and celery. Simmer for about 20 minutes longer or until the carrots are softened.

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