A hearty meal for a cold winter’s day. Make a big batch so you have leftovers for lunches or quick weekday suppers. Chilli freezes well.
Chilli con carne
Ingredients
- 1 lb Ground beef
- 1 can Kidney beans
- 1 can White beans
- 1 can Diced tomatoes
- 1 Green pepper diced
- 1 Red pepper diced
- 1 Onion diced
- 1 cup Salsa
- ½ cup Green chili peppers canned or pickled
- 2 tbsp Chili powder
- 1 tsp Cumin
- ½ tsp Garlic powder
- 2 tsp Oregano
- 1 tsp Onion powder
- 1 tsp Salt
- ½ tsp Ground black pepper
- dash Cayenne pepper to taste
- a few drops Lime juice to taste
Instructions
- Brown the ground beef in a frying pan until no pink is remaining.
- Rinse ground beef with hot water to remove all the grease and add to a large cooking pot or slow cooker
- Rinse beans in a colander to remove the juice they were canned in. Rinse until bubbles stop forming. Add beans to pot.
- Add remaining ingredients and stir together. The mixture will be dry but add water sparingly. The juices from the ingredients will come out during cooking. If using a slow cooker, don’t add water.
- If cooking on the stovetop, bring mixture to a slight boil, then reduce heat to medium-low. Simmer for about 90 minutes, stirring every 15 minutes to prevent sticking.
- If using a slow cooker, cook on low for 6-8 hours.
- Portion into bowls and top with cheese and sour cream. Serve with a side of tortilla chips.
Nutrition
Enjoy Chilli con carne on Chilli Cheese Potatoes or Taco Salad.
Click here for helpful hints on using a slow cooker.
This recipe makes a big batch which equals leftovers! You can freeze leftovers in glass jars or containers, just make sure you leave 1-inch head space because the food will expand a little when it freezes. Put the lids on loosely until the food is frozen to allow for any air to escape, reducing pressure inside the jar. Allow the food to cool completely in the fridge before putting it in the freezer. Tighten the lids once the food is frozen.
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