Chunky Chili Con Carne
Created by Tink on December 6, 2011
- Servings: 8-18
- Prep Time: 15m
- Cook Time: 1h
- Recipe #3384
Ingredients
- 2 pounds lean ground beef
- 1 1/2 cups yellow onions, diced
- 1/2 cup celery, diced
- 1/4 cup green bell peppers, diced
- 1 jalapeno, diced
- 2 cans (14 1/2 ounces each) diced tomatoes (with green chilies)
- 1 can (29 ounces) tomato sauce
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 to 1 teaspoon ground cayenne pepper
- 1 can (15 ounce) red kidney beans
- 1 (15 ounce) can chili or pinto beans
How to Make
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Step 1: Place ground beef in a large skillet and cook over medium-high heat until brown. Drain and set aside.
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Step 2: Sauté the onions, celery, bell pepper and jalapeno until onions are soft and translucent.
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Step 3: Add the ground beef, onions, celery, bell pepper and jalapeno with the remaining ingredients to a large pot.
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Step 4: Bring to a boil, reduce heat and simmer for 1 1/2-2 hours, stirring occasionally.
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Step 5: Serve with a dollop of sour cream and grated Mexican blend cheese on top.
Nutritional Facts
- Serving Size: 1 (388.1 g)
- Calories 555.6
- Total Fat - 20.2 g
- Saturated Fat - 6.8 g
- Cholesterol - 101.1 mg
- Sodium - 923.5 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 18.9 g
- Sugars - 9.5 g
- Protein - 47.7 g
- Calcium - 157.1 mg
- Iron - 10.9 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.5 mg