Chili Con Carne

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Chili Con Carne

4.4 of 5 (52)
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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
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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.

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Member Ratings For This Recipe



  • 11 of 24 people found this review helpful
    Would be so great if ppl would TRY the recipes before they commented! - 2/3/11

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  • Incredible!
    9 of 10 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

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  • Incredible!
    8 of 8 people found this review helpful
    DELICIOUS! This is the first time I've made chili with cocoa, but it was wonderful. - 11/27/11

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  • 7 of 20 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

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  • 7 of 9 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
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