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Chili Con Carne Recipe
Saffron Hodgson
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Chili con carne is a common go-to camp meal, that is an amazingly healthy, high-protein recipe packed with flavor, with a lot of flexible ways to be served.
Preparation
15
minutes
minutes
Cook
45
minutes
minutes
Ready in
1
hour
hour
Servings
6
Servings
Course
Dinner
Influence
Mexico
Difficulty
Seasoned
Method
Simmer
Similar Recipes
Stew
Ingredients
2
pounds
ground beef
1/4
cup
chili blend power
1
teaspoon
cumin
1
teaspoon
smoked paprika
1
teaspoon
salt
2
onions
diced
4
cloves
garlic
diced
3
ribs celery
diced
1
red bell pepper
diced
2
can (14 oz)
diced tomatoes
1/2
cup
red wine
2
cans (14 oz)
kidney beans
Equipment
large pot
Directions
In a pot on medium-hot heat, add the ground beef, chili powder, cumin, smoked paprika, and salt. Cook while stirring until lightly browned all over.
Add the diced onions, garlic, celery, and bell peppers. Cook until the vegetables are softened and the onions transparent.
Add the tomatoes with the juice. Rinse the cans with the red wine and add to the chili.
Drain the kidney beans and rinse. Add the kidney beans and stir.
Cook until the flavors meld, 30 to 45 minutes. Taste the chili and adjust as required with salt and chili powder, as needed.