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."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." - jschlank
Yield: 10 Ready in 45 minutes
favorite of 708 people 182 people want to try
|4 lbGround beef|
|3 largeOnion; chopped|
|4 clovesGarlic; sliced thinly|
|2 tbChili powder|
|3 cubesBeef bouillon; crushed|
|10 Hot pepper rings *; chopped|
|1/4 teaspoonLouisianna hot sauce; or other hot sauce to taste|
|3 tablespoonWorcestershire Sauce|
|1 1/2 tsPaprika|
|1/2 tsGround cumin|
|1/2 tsCayenne pepper|
|1/2 cBeef stock|
|1 28-oz canTomatoes; crushed preferably|
|1 8-oz canTomato paste|
|4 1-lb cansRed kidney beans|
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.
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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