This easy chili con carne is sure to warm you up on a chilly Fall day. It’s loaded with meat and beans and just the right level of spice!
This year for Halloween, I had a beautiful deer and a silly jack o’ lantern. I went to their school parade and then we headed to friends’ for trick or treating. Today, I’m staring at about 20 pounds of candy. trying to resist an Almond Joy 🙂 The kids had a blast with their friends, racing from house to house and then swapping (and eating) candy. All of the parents had an equally good time, drinking a few beers and having homemade chili from yours truly.
I made this traditional chili con carne, as well as Instant Pot chili verdi. Both were devoured! This one is my mom’s recipe and is so easy to make. It smells amazing bubbling away on the stove. Top it with a little cheese, sour cream and some scallions or cilantro and it will warm you up on the chilliest Fall day (which Halloween was not – it was 70!)
- 1 ½ lbs. ground beef
- 1 c. chopped onion
- ¾ c. chopped green pepper
- 1 28 oz. can whole tomatoes, Italian style, broken with hands
- 1 1-lb. can kidney beans, drained and rinsed
- Salt and freshly ground black pepper to taste
- 3-4 Tbsp. chili powder
- ½ tsp. garlic powder
- 1 bay leaf
- Crushed red pepper to taste (optional)
- Cook beef, onion, and peppers until meat is browned and vegetables are tender. Drain fat.
- Stir in everything but kidney beans and simmer about 45 minutes. Add beans and cook 15 minutes more or until chili reaches desired thickness. Remove bay leaf before serving.
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