Chili Con Carne
Recipes » Soups, Stews and Chili » Chili
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.
"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." - jschlankYield: 10 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Ground Beef
91% would make again (reviews)
favorite of 708
people 182 people 
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Notes Chili Con Carne Preparation
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.
Notes
I would like to add more hot spices but there are others around that don't like it as hot as I do.
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- 
stevemur
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Chili Con Carne Reviews
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The chili was right on target the first time i made it. the second time I added some BBQ sauce for a Lil sweet heat and turned out awesome!! Excellent recipe!!!
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Excellent recipe made twice so far
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I found this recipe to be just mediocre. It didn't taste like the chili con carne I thought it would. There wasn't enough spicy taste to it, although I could have added more, I suppose. It's not something I will make again.
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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. |
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I would like to add more hot spices but there are others around that don't like it as hot as I do.
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I adde a few more spices, which made it hotter than some might like it, but I loved it
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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.
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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.
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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.
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I would like to add more hot spices but there are others around that don't like it as hot as I do.
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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.] |
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