Easy Chili Con Carne

Total Time
Prep 5 mins
Cook 20 mins

I got this recipe from one of the school cookbooks, then kinda altered it to meet a mother with diapered childrens' schedule, not to mention a tight budget. Every one loves it!

Ingredients Nutrition


  1. In a frying pan fry up beef, onions and mushrooms until beef is golden brown.
  2. Add peppers at this point, cook until slightly soft. (I add some chili powder to the beef to cook it in when the kids aren't eating it.).
  3. In a large pot (spaghetti noodle size -- you know what I'm talking about) add tomato soup, tomato paste and chili beans and simmer over low heat.
  4. When the beef, onion and pepper mix is ready add it to the pot and stir.
  5. Sometime I add chili powder now.
  6. Serve.


Most Helpful

This chili was really bland, had to add more spices to give it flavor. Also, it is very thick!! I added some diced tomatoes and 2 8oz cans of tomato sauce to thin it out (plus I added some chicken stock at the end because it still looked to thick) I liked the mushrooms though, never had a chili w/ them

Shauna M January 24, 2008

This was very easy and fast to whip together, but we found it pretty bland. To spice it up, we ended up adding three times as much chili powder, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and 2 tablespoons of honey. I think this recipe is a good, forgiving foundation for doing lots, spice-wise. Like the last reviewer, we also used a regular 15-ounce can of beans instead of an 8-ounce can.

Kamark November 29, 2007

This recipe is fast and easily made from pantry staples. I didn't use the full amount of tomato paste as things quickly get to acidic for my families taste when I use a whole can. I also used a regular size can of ranch style beans instead of the 8oz size as that is what I had on hand. I think that is what I liked best about this recipe, it is very forgiving and adapts well to using what is on hand. I topped each bowl with a small amount of grated cheese and green onions and served with Recipe #140377. Thank you for sharing your recipe! Reviewed for PAC Fall '07.

Susie D September 25, 2007

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