Community Pick
Quick Homemade Chili Con Carne With Beans
"Nothing better than homemade! Why just open a can when it can be this easy to make it yourself."
photo by Elli S.
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons oil
- 1⁄2 garlic clove, minced
- 1 lb ground beef
- 1 (15 ounce) can kidney beans
- 1⁄2 cup chopped onion
- 2 (8 ounce) cans tomato sauce
- 1 -2 teaspoon chili powder
- 1 teaspoon salt
directions
- Heat oil in large skillet; add garlic, onion and ground beef.
- Stir until browned.
- Pour off excess fat.
- Add beans with liquid, tomato sauce, salt and chili powder.
- Simmer over low heat stirring occasionally, until chili is desired thickness.
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Reviews
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very easy and very good! Made it ahead of time and put it in a crock pot. I really like this recipe because you can add ingredients to taste! I added some hot chili peppers, cause I like mine mouth burning hot! ;-) Those simple cheese biscuits of Christine's went very well with this too!! -
Very quick & easy! A warm & tasty meal, that is not "hot & spicy". My husband and I really loved this chili. -
What a great basic recipe! I used the recipe as a jumping-off point and added a few more spices (cumin and cayenne, and increased the chili powder), and used a can of roasted garlic tomato sauce. I also added a bit more onions and regular garlic too. I didn't add the juice from the beans because my can of sauce was larger than the recipe called for. My hubby really loved this chili, and it took a lot less time than all-day simmering a normal pot of chili. Easy! -
This was great! I added some chopped fresh tomatoes and 2 hatch roasted green chilis which made it spicier than I thought it would. Served with rice, sour cream, and chili it was great!
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This was really good...my family liked it a lot. I used a can of kidney beans in chili sauce and reduced the amount of chile powder. I served it with chopped onions, shredded cheddar cheese and sour cream as toppings. Thanks Christine!
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Tweaks
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9 out of 9 people loved this tonight.<br/>What I did different. I doubled this recipe. I used bacon grease in place of oil, one 14.5 ounce can of tomato sauce and one 14.5 ounce can Mexican stewed tomatoes (puréed), 1/2 cup finely diced sweet onion. 1 - 3 tsp cumin added to fat from meat along with 4 tsp chili powder. 5 cloves garlic minced . I did not drain off the fat. I used two jars of home canned pinto beans, NOT drained. I let it simmer for 45 minutes. I served it with hot sauces on the side for those who like heat, sour cream, avocado chunks and cheddar.<br/>Kids requested this recipe to be kept! -
Pretty tasty quick chili. I substituted tempeh for beef, black beans for pinto and diced tomato for tomato sauce so I had to add water so I also added better than bouillon to balance the flavor. I also added a little smoked paprika and sour cream at the end. This is a wonderful base for a week night chili from the pantry and it will be a go to recipe in the future. -
I made this for my family however I made it more of a Chili Stew so my son would eat it I used a can of diced tomatoes instead of one of the tomato sauces, I added a can of rotel then I added cubed potatos, some more seasoning and a bag of mixed vegetables and let it cook until the potatos were done. It came out wonderfully and we had enough leftover for lunch the next day! Thanks For Posting!
RECIPE SUBMITTED BY
Christine
Indianapolis, Indiana
