Easy Chili Con Carne
- Ready In:
- In a frying pan fry up beef, onions and mushrooms until beef is golden brown.
- 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.).
- 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.
- When the beef, onion and pepper mix is ready add it to the pot and stir.
- Sometime I add chili powder now.
Questions & Replies
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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
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.
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.