Chili con Carne |

Chili con Carne

Sharon Raasch • Imperial, Neb.

  • 1 lb. Ground beef
  • 1 Onion, chopped (1 cup)
  • 2 cloves Garlic, crushed
  • 1 Tbsp. Chili powder
  • 1/2 t. Salt
  • 1 t. Ground cumin
  • 1 t. Dried oregano leaves
  • 1 t. Baking cocoa, unsweetened
  • 1/2 t. Red pepper sauce
  • 28 oz. can Diced tomatoes, undrained
  • 19 oz. Red kidney beans, undrained

Cook beef, onion and garlic over medium-high heat for about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low then cover and simmer for 1 hour, stirring occasionally. Stir in beans. Heat to boiling. Reduce heat to low then simmer uncovered for about 20 minutes, stirring occasionally, until desired thickness.


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