Chili Con Carne

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Chili con Carne 

Chili con carne (Chili) is Spanish for “chile peppers with meat.”  Traditionally, chili is a simple stew made of chile peppers, meat, cumin, garlic and onions.  Beans and tomatoes are often added but are disputed as authentic ingredients of chili.  Chili has become a signature dish of the United States and is especially known in Texas. 

In my variation of chili, I use ground turkey or chicken.  With all of the spices, my family doesn’t miss the beef.  I include tomato paste to get the flavor of tomatoes in the broth without the chunks of tomato and pinto and black beans for extra lean protein and fiber.  I also use some of my homemade jalapeño chicken stock for a kick.  You can use regular chicken stock or additional chicken broth, depending on what you have on hand.  That’s one of the great things about chili: you can add whatever ingredients you would like, including corn, beans, peppers and tomatoes.

I like to serve my chili with Cornbread Muffins, Jalapeño Cornbread, cheesy bread or Irish Soda Bread.  Freeze leftovers or make Fiesta the following day to transform your chili into a new meal. 

Chili Con Carne
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
In my variation of chili, I use ground turkey or chicken. With all of the spices, my family doesn't miss the beef.
  • 1 - 1.25 pounds of ground turkey, chicken or beef
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp oregano
  • ¼ tsp chili powder
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 pasilla pepper, chopped
  • 1-2 jalapeño or serrano peppers, chopped
  • 1 15-ounce can of pinto beans, drained and rinsed
  • 1 15-ounce can of black beans, drained and rinsed
  • 4 Tbsp tomato paste
  • 3 cups low-sodium chicken broth
  • ½ cup jalapeño chicken stock, optional
  • 1 Tbsp chili powder (ideally a mix of chiles such as ancho and chile de arbol)
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  1. Coat the bottom of a pan with oil and heat at medium-high.
  2. Brown the meat with the spices (1/4 tsp salt - ¼ tsp chili powder).
  3. The meat can still be raw in the center because it will continue to cook as the chili simmers.
  4. Lightly coat a large pot with oil and cook the onion, garlic and peppers over medium heat until they are translucent.
  5. Add the browned meat and the remaining ingredients to the pot.
  6. Let the chili simmer for thirty minutes to an hour (or longer), continuing to season it to taste once the meat is fully cooked.
  7. Top the chili with grated cheese, chopped onions, chopped tomatoes, shredded cilantro and/or light sour cream.
Slow-Cooker Version
  1. Add the browned meat and the rest of the ingredients to the slow-cooker.
  2. Let it cook for several hours.

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