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    You are in: Home / Recipes / Chili Con Carne Recipe
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    Chili Con Carne

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 21, 2008

      This is so close to the way I always make my chili, I had to give it 5 stars. I used the larger amount of meat and after tasting it, added another 2 tablepoons of tomato paste. I served it over rice with guacomole, grated cheese and sour cream on the table. Thanks for a comfort meal enjoyed by all Joy.

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    • on May 19, 2007

      Fantastic recipe, Joy! Of all thing to have run out of, after I started making it, I realised I had no chili powder! But what I did have was a pack of taco seasoning mix. So I used that instead and it was a real success! As another poster said, real comfort food. Yum!

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    • on February 27, 2007

      I did not prepare this myself but was the lucky recipent of a potful of it when Joy was down to mine recently for a zaar get-together. It was wonderful! Full of flavour with just the right amount of spice and heat. I don't like things that are blow your head off spicy and this was just right! Thanks Joy! Now that you've posted it I can make it for myself!

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    • on July 28, 2011

      This is a great starting point for your customized favorite chili. I have to admit I made a few adjustments based on tasting and ingredients available. I used 1 lb. of dry red beans (pre-cooked) which called for more liquid. I also doubled the tomato paste and increased the chili powder to 1 1/2 Tbsp. Then, after tasting, I gave it a jolt of Worcestershire sauce and hot sauce (Pete's). That brought it up to pure perfection. The only reason I gave it 4 stars is I felt it needed the extra touches, but maybe adding more beans caused that? In any case, I loved it after my additions! Thanks.

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    • on October 08, 2010

      The taste is right on! Even though DH didn't like it!!! I think it was just a different flavour to him since we mainly eat Middle Eastern food. It tastes exactly like I remember the Chili Con Carne tasting that my mom made for my father when we were young. I did add some tomato paste like another reviewer as I find it to be too liquidy without. I used extra canola oil as I was using lean ground beef. I seasoned with sea salt and freshly ground black pepper. I used homemade chicken stock as that is what I had on hand. I also had to substitute canned pink beans (the kind used to make refried beans) for the red kidney beans which was fine but not traditional of course. I served it over rice pasta in macaroni shape to be gluten free along with a fresh salad for a good meal. I won't make it again because DH doesn't like it but I do recommend it.

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    • on March 06, 2007

      Joy, I make my chilli like this every time and it's always delish. Seen as yours is posted, no need to post mine, I will print yours off for my friends! I like to serve mine with rice, galic bread or corn chips with side dips of sour cream and grated cheese. Yummy

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    • on February 28, 2007

      Delicious! I made this exactly as written and it turned out wonderfully. I served this with crunchy baked taco chips. Well written, easy to follow directions for a terrific recipe. Thanks for posting!

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    Nutritional Facts for Chili Con Carne

    Serving Size: 1 (578 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.4
     
    Calories from Fat 165
    37%
    Total Fat 18.4 g
    28%
    Saturated Fat 5.7 g
    28%
    Cholesterol 56.8 mg
    18%
    Sodium 512.0 mg
    21%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 12.9 g
    51%
    Sugars 5.2 g
    21%
    Protein 29.5 g
    59%

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