Quick Chili Con Carne

"This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy!"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:




  • Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
  • Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
  • Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
  • If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
  • Optional: Top with shredded cheese, sour cream and corn chips!

Questions & Replies

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  1. gwynn
    This is a very flavorful chili. Will make again soon. Thanks for posting.
  2. French Lavender
    Not only was this lickety split fast, but it was very good. I used 1 1/2lbs. ground venison, one can of beans, about 2 tbsp. sugar, and eased up on the cayanne so my kids would eat it. Topped it with cheddar and corn chips. My dh was impressed and he loves my usual all day chili. This one is a keeper. Thanks for the fast dinner!
  3. Out of the Blue
    This was really a quick chili to make and it tastes great. I used one can of red kidney beans only (we don't like too much beans in our chili) and 1 1/2 tbsp. of sugar. It was perfect for our taste. I topped the chili with sour cream and shredded old cheddar. Thanks for sharing with us.
  4. Tinkerbell
    Wow! Excellent recipe, 'lil cooker! I have been loyal to my chili recipe for over 15 years but my family liked this one just as much. Made as directed except had only half a green pepper & half a red pepper so used both. And used two cans of red kidney beans. The sugar was the perfect compliment to the cayanne. I served this chili over tortilla chips & topped it with a dollop of sour cream & sprinkled it all with some fresh shredded Romano cheese. Delish! Thanks for sharing. Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.


I have lived in Michigan all my life and always enjoyed watching my mom in the kitchen. It wasn't until I got married until I really started to enjoy cooking. I love to experiment with new recipes and create my own. My mother-in-law grew up Amish so I have also learned SO many great great cooking tips from her.
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