Chili Con Carne
Everyone loves Chili Con Carne, whether you make it with or without beans. We personally make ours with beans, but this recipe is just as delicious if you leave them out. Our version is fairly mild, so if you want it spicier, just add a bit of your favorite Chile Powder. Try making it as is first then adjust the spiciness to suit your taste. Our version is very hearty since we use more meat than many recipes.
Serves: 4 Hungry People
3 pounds Ground Beef
1 Large Onion, coarsely chopped
1 Large Green Pepper, coarsely chopped
1 Large Stalk of Celery, coarsely chopped
1 Clove of Garlic, or 1 teaspoon Granulated Garlic
3 Large (28 oz) Cans of Tomatoes
1 Large Can (12 oz) of Tomato Paste
4 Tablespoons Sheffield’s Chili Con Carne Seasoning
2 Cans Red Kidney Beans
Brown ground beef in a large stock pot. Drain off any fat once the meat is fully cooked. Add the other ingredients and stir to mix thoroughly. Add the beans last so you don’t crush them as you stir them in.
Simmer for about 1 to 1 ½ hours or until the vegetables are tender. Add a bit of water if needed to keep it a chili consistency, but not too thin. Adjust the spiciness to taste by adding some additional chile pepper powder, like our Hot New Mexico Red Chile Pepper Powder, or some Cayenne Chile or other hot chile powder depending on how spicy you want it.
Garnish with fresh chopped onion or shredded cheese.