My chili con carne recipe calls for beans and tomatoes. This is said to be the Tex-Mex way to prepare it, which is a variation worth trying, trust me!
Originally, the recipe consisted only of chili (chili pepper) and “carne” (meat).
Both beans and tomatoes add to the flavor and cut down the spiciness of the dish. As a matter of fact, for a vegetarian version, you may eliminate the meat altogether, and this chili con carne recipe without the carne is still delicious.
Since beans are a wonderful source of iron, I always use them in this dish. I guess there is no right or wrong when it comes to Chili.
- 1 lb. lean ground beef
- 2 Tbsp oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- ½ tsp chili powder (more if you like it stronger)
- 2 teaspoons ground cumin powder
- 1 14.5 oz can diced tomato
- 1 15oz can red kidney beans, drained (organic, reduced salt, chili or regular)
- In a large skillet, over medium heat, add the oil and sauté the onion and garlic until soft;
- Add the ground beef, season with the spices (cumin and chili). Fry until browned;
- Add the tomatoes and stir well;
- Add the beans, lower the heat and simmer for 20 minutes stirring often.
- The amount of chili powder and beans may be adjusted to your taste. You may increase either one. You may also season with a little salt and pepper if desired.
- To your liking, you may add chopped peppers (green, red, yellow). Sauté them with the onions on step 1.
- You can add a can of drained corn if you like.
- Some grated cheddar cheese is a great topping for Chili con Carne!