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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 386.8
  • Total Fat: 13.8 g
  • Cholesterol: 50.8 mg
  • Sodium: 1,842.4 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 14.9 g
  • Protein: 26.0 g

View full nutritional breakdown of Karen's Chili con Carne calories by ingredient
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Karen's Chili con Carne

Submitted by: LIVEDAILY
Karen's Chili con Carne

Introduction

A hearty supper!! A hearty supper!!
Number of Servings: 16

Ingredients

    3 lbs. lean ground beef
    2-3 large onions, small chopped approx. 2 cups
    2 medium carrots, diced approx 1 cup
    3 medium cubanelle peppers, diced
    6 cloves garlic, diced
    1 medium red bell pepper, diced
    3 Tbsp. canola oil
    2 Tbsp. salt
    2 Tbsp ground black pepper
    6 Tbsp. chili powder
    6 Tbsp. ground cumin
    2 Tbsp. Worchestershire sauce
    1 Tbsp. Kitchen Bouquet
    2 Tbsp. garlic powder
    2 Tbsp. onion powder
    1 23-26 oz. can tomato sauce
    3 23-26 oz. can diced tomatoes
    2 20-24 oz. cans dark red kidney beans
    3 Tbsp. tomato paste

Directions

Dice or small chop the onions, carrots, garlic, bell pepper, and cubanelle peppers. In a very large stock or soup pot heat the oil over medium heat, then add all the chopped veg. Saute over medium low heat until the veg becomes soft. Season with 1 Tbsp. of the salt and black pepper.

Simmer for at least 1 hour on low heat, stirring occasionally from the bottom up so that the beans don't stick to the bottom of the pan.

I like to serve this with low fat cheddar chese and tortilla chips (not figured into the nutritional info!) or with brown & wild rice, or on top of macaroni and cheese.

Enjoy!!

In a separate large saute pan place your ground beef to brown. Brown thoroughly, breaking it into fairly large pieces/chunks. Season liberally with 1 Tbsp. salt, 1 Tbsp. black pepper, 3 Tbsp. chili powder, 3 Tbsp. cumin, 3 Tbsp. Worchestershire sauce, 1 Tbsp. Kitchen Bouquet continuously sauteing and mixing the seasonings into the meat. Add all of the tomato paste at once, mixing it into the meat. Once all liquids have been absorbed by the meat, turn heat off. I do this at the same time the veg is getting soft in the big soup pot.

Once the veg is soft, add the 3 large cans of your diced tomatoes. Then pour the meat into the stock pot. Then add your 1 large can of tomato sauce, then add your 2 large cans of kidney beans. Add the remaining 3 Tbsp. of chili powder, 3 Tbsp. of cumin, the 2 Tbsp. of onion powder, and the 2 Tbsp. of the garlic powder to the pot.

Serving Size: Makes 16 - 2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LIVEDAILY.






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