Spicy Chili Con Carne

Spicy Chili Con Carne created 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
Serves:
Units:

ingredients

directions

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

@JoyfulCook
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@JoyfulCook
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"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."

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  1. JoyfulCook
    Spicy Chili Con Carne Created by JoyfulCook
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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