Chili con Carne

This hearty chili has just the right level of spice. One bite and you will see why it's the best.


4 servings


1 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon unsweetened baking cocoa
1/2 teaspoon red pepper sauce
2 cups diced tomatoes (from 28 ounce can), undrained
1 (19 ounce) can red kidney beans, undrained


In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.

Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 1 hour 25 minutes

Additional Information

Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips.

Nutritional Information

1 Serving (1 Serving): Calories 390 (Calories from Fat 130), Total Fat 14 g (Saturated Fat 5 g, Trans Fat 1 g), Cholesterol 70 mg; Sodium 770 mg; Total Carbohydrate 35 g (Dietary Fiber 9 g, Sugars 6 g), Protein 31 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat; Carbohydrate Choices: 2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map