SparkPeople Advertisers Keep the Site Free

4.4 of 5 (50)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 3.7 g
  • Cholesterol: 32.5 mg
  • Sodium: 271.6 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 13.7 g
  • Protein: 24.4 g

View full nutritional breakdown of Chili Con Carne calories by ingredient
Report Inappropriate Recipe

Chili Con Carne

Submitted by: CHEF_MEG
Chili Con Carne

Introduction

Families have gone to war over chili recipes! I love a thick, meaty chili with loads of beans and vegetables. Thankfully my family agrees!

Families have gone to war over chili recipes! I love a thick, meaty chili with loads of beans and vegetables. Thankfully my family agrees!


Number of Servings: 6

Ingredients

    Spice paste:
    2 tablespoons dark chili powder
    1 teaspoon chipotle powder (or use smoked hot paprika)
    1 tablespoon cumin
    2 teaspoons unsweetened cocoa powder
    1 tablespoon cornmeal
    1 jalapeno, chopped
    3 tablespoons water

    Chili:
    1 tablespoon vegetable oil
    12 ounces extra lean top sirloin, cut into 1/2 inch cubes
    1 large onion, chopped (about 1 cup)
    2 cloves garlic, chopped
    1 can (14.5 ounces) diced tomatoes, no salt added
    1 can (14.5 ounces) light red kidney beans, drained and rinsed
    1 can (14.5 ounces) Great Northern beans, drained and rinsed
    2 cups carrots, diced
    2 cups homemade chicken stock

Directions

Place the spice paste ingredients in a food processor or blender. Process until a paste forms.

Coat a large saute pan with nonstick cooking spray and place over moderate heat. When the pan is hot, add the beef. Cook, stirring often, until the meat is browned. Transfer the meat to the slow cooker and add the onions to the still-hot sautepan. Cook until slightly browned, about 5 minutes. Add the spice paste to pan, cook one minute, stirring constantly. Transfer all ingredients to the slow cooker. If a "fond" (crust) is left on the bottom of the pan, deglaze the pan by adding some of the stock to the warm pan and stirring to release the cooked-on bits. Pour the stock and pan drippings into the slow cooker.

Add the remaining ingredients to the slow cooker and cook at the low setting for 6 hours.

Makes 6 heaping one-cup servings.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 9 of 22 people found this review helpful
    Would be so great if ppl would TRY the recipes before they commented! - 2/3/11

    Was this review helpful?   yes  No

  • Incredible!
    8 of 9 people found this review helpful
    GREAT recipe for winter with the ground covered in snow. We might make it again for the Super Bowl, two days from now. We really enjoy the taste of cooked onions - and a little more zing. So I'll add a half cup of onions and 1 tsp. of chili powder (I change a recipe to taste a little at a time). - 2/4/11

    Was this review helpful?   yes  No


  • 7 of 18 people found this review helpful
    3/15/12 the attractive picture for this chili shows chunks of green things. The only green thing I see in this recipe is the jalapeno which is in the paste. Hence, I do not think the picture and recipe match. This does not help my trust level. - 3/16/12

    Was this review helpful?   yes  No

  • Incredible!
    7 of 7 people found this review helpful
    DELICIOUS! This is the first time I've made chili with cocoa, but it was wonderful. - 11/27/11

    Was this review helpful?   yes  No

  • Good
    4 of 4 people found this review helpful
    OK. A little too spicy for us. Probably won't make again, since my version is more to our taste buds. The addition of carrots was a nice way to get more veg, so I'll do that to mine next time, only use less and grate them to mimic ground beef. - 4/1/12

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    I ammended this just a little by cooking on the stove..did not take 6 hours....maybe two...cooked beef on the stove with stewed tomatoes prior to putting in chili....It was outstanding. Buy a better low fat beef and enjoy. My family loved it! - 1/15/12

    Was this review helpful?   yes  No


  • 4 of 6 people found this review helpful
    I much prefer to read comments from those who actually TRY the recipe; I can get a much better idea if I want to make it. - 1/12/12

    Was this review helpful?   yes  No

  • Incredible!
    4 of 5 people found this review helpful
    I followed the recipe pretty much (didn't have the cumin, and used two cans of kidney beans instead of the Great Northern). If you don't like the taste of carrots I suggest omitting them, since you will definitely be able to taste them. Very mild in the spiciness category. - 11/8/11

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    Tasty chili. Loved the addition of the white beans. I will reduce the cumin next time because I found it to be a bit dominant in the flavors. - 2/3/13

    Was this review helpful?   yes  No

  • Good
    3 of 3 people found this review helpful
    An awful lot of work to get an "alright" dish. Mine didn't cook up very quickly. Finally had to just eat in more chewy that I wanted. Probably a function of my slow cooker though. Sigh. A dollop of yogurt on top helped the flat taste. - 1/27/12

    Was this review helpful?   yes  No


  • 3 of 11 people found this review helpful
    Why do people give 5 stars to a recipe that they would change if they made it again? That is not an incredible recipe. An incredible recipe is perfect without tweaking. - 1/21/12

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    Nice basic chili. Too much carrot for my taste. - 1/12/12

    Was this review helpful?   yes  No

  • Incredible!
    2 of 4 people found this review helpful
    This was the best chili I have ever made. I changed the chipotle powder for regular paprika and the jalapeno peppers for bell peppers, because those hot spicy seasonings would have ruined the dish for us. - 7/21/12

    Was this review helpful?   yes  No


  • 2 of 3 people found this review helpful
    This recipe logs as 5 points with Weight Watchers. I love chili, and would add ONIONS too! Make the oil, OLIVE, better for you, and use ground turkey instead of sirloin....YUM - 1/12/12

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Made this to use for my lunches. I switched the cube sirloin for ground beef and added more garlic, but otherwise followed the recipe to the letter.

    It was fairly soupy, so I would probably drain the canned tomatoes. After a taste test, it had a nice flavor and kick, though I'll adjust it next ti - 1/13/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I loved your recipe. This is the first time I have had proportions for using anything but chili powder. I just stirred the spices and water in a bowl and voila, paste. Wonderful! - 12/31/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I did not use to cornmeal or the chicken stock, I made it on the stove top and simmered for about 1/2 hour, family was late for dinner so it sat on warm for another hour. It is the best chili I ever had. - 10/22/12

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Requires some tweeking for personal taste, but a good starting point. - 10/20/12

    Was this review helpful?   yes  No


  • 1 of 11 people found this review helpful
    sounds good and will try - 2/3/11

    Was this review helpful?   yes  No


  • 1 of 8 people found this review helpful
    Sounds yumm. - 2/2/11

    Was this review helpful?   yes  No
  • We used pinto beans instead of Great Northern beans. What are Great Northern beans? Anyway it was very good. - 1/3/14

    Was this review helpful?   yes  No
  • This is a delicious starting point. Since I like my chili to bite back, I added 1Tbsp of Cayenne chili powder and 1 additional jalapeno to the paste mix. I also added 5 stalks of celery, diced. - 6/17/13

    Was this review helpful?   yes  No
  • I am a very experienced cook and My partner needs to lose weight and said he would eat this...It's cooking right now and tasted awesome. I'm braising in the oven as I don't have 6 hours. I have substituted cubed butternut squash for 1/2 carrots & will serve over brown rice (despite grumbling!) - 4/14/13

    Was this review helpful?   yes  No
  • made it for dinner with lean ground beef. pretty good but will add more jalapenos next time - 3/25/13

    Was this review helpful?   yes  No
  • easy and tastes great too - 3/14/13

    Was this review helpful?   yes  No