Thursday, February 21, 2013

Chili Con Carne With Tomatoes

   Everybody needs a good chili recipe. If you do not have one feel free to take mine. This has been in my family for a while. I have many fond memories of winter/fall nights and parties with this fabulous chili. It is great because it does have meat and a ton of vegetables so it is a complete meal. If you are vegetarian feel free to leave the meat out and it still tastes fabulous! I do apologize for not taking many photos during this recipe. However, as a mom to a 10 month old, we were just having one of those days when I made it. I was lucky it even got made, thank goodness it's so easy let alone get lots of pictures of it. I am sure though you all can figure it out without a picture of me just browning the meat and vegetables. Enjoy!

Chili Con Carne With Tomatoes
- serves four adults

- 1 1/2 lb. ground beef
- 2 medium chopped onions
- 1 chopped green pepper
- 2 (24 oz) cans of diced tomatoes
- 1 (8 oz) can of tomato sauce
- 3 tsp. chili powder
- 2 tsp. salt
- 1/8 tsp. cayenne red pepper
- 1/8 tsp. paprika
- 1 (15.5 oz) can of kidney beans drained
- 1 can of tomato soup
- 1 jalapeno pepper
- 1/2 can of water add only if needed


Cook and stir ground beef, onion, jalapeno and green pepper in large skillet until meat is browned and vegetables are tender. Drain fat, stir in remaining ingredients except the kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. (Or cook uncovered about 45 mins.). Stir in beans, heat. Serve hot with warm corn bread and shredded cheese.

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