Prep 10 mins
Cook 45 mins
I've since learned this is not a true Chile con Carne, but that's what my mom always called it. She made this recipe while I was growing up, and I still make it today for my hubby or family. The heat in this can be adjusted by using more or less Chile powder or adding some cayenne pepper for bigger kids with spicier taste buds.
- 1 1⁄2 lbs ground beef
- 1⁄2 onion (chopped)
- 2 (15 ounce) cans reduced-sodium diced tomatoes
- 2 (15 ounce) cans low-sodium kidney beans
- 1 -2 tablespoon chili powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Cook ground beef and onions over medium heat in a large sauce pan or dutch oven until beef is browned and onions are tender. Drain and return to pan.
- Add tomatoes and kidney beans (do not drain off juce).
- Add spices and stir until blended.
- Bring to boil, then reduce to low heat, cover and simmer for 30-45 minutes.
- You can taste and adjust spices after 20-30 minutes - add more chile powder or a bit of cayenne pepper if you like it spicier - let it simmer another 20 minutes to blend flavors.
- Serve in bowls with shredded cheese, onions, sour cream or crackers if desired. I like it with saltines broken into the chile with a little cheese on it.