Chili Con Carne recipe
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Chili Con Carne

I got the original recipe from a meal master database but it doesn't resemble it much now. I took a few things out and added a bunch more. The longer the cooking time the better it is.

Posted by: RKG1  [give medal]

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311 chefs marked this as Favorite
11 chefs marked this as Try Soon

100% would make "Chili Con Carne" again.
Servings: 10 Servings
Total Time (median): 8 : 30 Active Time: 1 : 00

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Ingredients


Instructions

Brown beef, onion and garlic in skillet.

Combine all ingredients in a large pot (or crockpot if you have one big enough)

Cover and cook on low 8-10 hours. Serve with toast.

* I usually have a jar of hot pepper rings around to use with sausage and hamburgers so I used them, any hot pepper would do.

Any leftovers are great for lunch the next day.

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Chili Con Carne Reviews[add comment]

A simply superb chili recipe.

I made it a little too hot for my wife, but will tone it down a little next time I make it.

JonnyVirgilJonnyVirgil : : 8:30 total time : 1:00 active time : review posted 25w 2d ago.


I would like to add more hot spices but there are others around that don''t like it as hot as I do.

beaucatbeaucat :  : review posted 45w 3d ago.


I adde a few more spices, which made it hotter than some might like it, but I loved it

dhilldhill :  : review posted 1y 15w 4d ago.


Excellent chili. Made it for the Super Bowl party and it was a big hit. I served it with thick, buttered slices of whole wheat bread. Once all the ingredients were together I let it simmer for 2 hours. Can't think of any ways to improve on it. This one is my all time favorite chili recipe.

dennisj42003dennisj42003 : : 3:00 total time : 1:00 active time : review posted 1y 17w 5d ago.


I found this chili recipe very flavorful but not to spicy hotl. I am not a chili lover but I made this for a Super Bowl party and everyone loved it and kept telling me how wonderful it was. Well I had to try it and yes it is great. I have torn up my other very bland chili recipe and will make this one in the future.

AnnetteKitchenAnnetteKitchen :  : review posted 1y 21w 3d ago.


I made it twice, the first time with ground sirloin and it was great. The second batch was made with about 1 1/2 pounds of rare shreaded, left-over tri-tip roast and tri-tip steaks. The second time I had to add more chili power and cumin to get the same flavor. Over all, the second batch, using the shread roast, was better but both were very good.

jschlankjschlank : : 10:00 total time : 0:20 active time : review posted 2y 26w 3d ago.


carenem1969carenem1969 :  : review posted 3y 36w 6d ago.


I would like to add more hot spices but there are others around that don''t like it as hot as I do.

[I posted this recipe.]

RKG1RKG1 :  : review posted 3y 50w 4d ago.


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