Spicy Chili Con Carne

Submitted by JoyfulCook

"What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 29.58 ml oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 500-600 g ground beef
• 425 g can chopped diced tomatoes with juice
• 29.58 ml tomato puree
• 1 bay leaf
• 4.92 ml cumin, powder
• 4.92 ml dried oregano
• 4.92 ml chili powder (to taste)
• 14.78 ml paprika, smoked
• 1 red capsicum, diced
• seasoning
• 118.29 ml water
• 2 beef bouillon cubes
• 2 (840 g) can red kidney beans

directions

1. Place oil in a large saucepan and cook the onions and garlic until soft.
2. Add the beef, stirring with a fork to break it up until it looses its pinkness.
3. Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
4. Drain kidney beans, add to the beef and cook for a further half hour.
5. Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.

Reviews

[JustJanS]

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.

 

[NotQuiteVegetarian]

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!

 

[MarieRynr]

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!

 

[Cook In Northwest]

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.

 

[UmmBinat]

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.