Chili Con Carne
Serves: 4 Hungry People
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. We have used Aleppo Chile Pepper, which is a medium heat chile, but you can add others if you want more heat. But please try making it as is for a very full flavored, hearty meal.
Serve with a Crusty Bread, Saltine or Oyster Crackers for a meal all by itself.
2pounds 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
2 Large (28 oz) Cans of Tomatoes
1 Large Can (12 oz) of Tomato Paste
1/3 Cup Chili con Carne Seasoning (.75 oz packet of Sheffield’s CCC Seasoning)
1-2 Cans Red Kidney Beans
Brown ground beef in a large stock pot. Drain off any fat once the meat is full 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.
Garnish with fresh chopped onion or shredded cheese.