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 can be made with either our milder Chili Con Carne Seasoning or our hotter Hot Chili Seasoning. We hand-crafted them both for maximum flavor. In our Chili Con Carne Seasoning, we have used Aleppo Chile Pepper, which is a medium heat chile. For the Hot Chili Powder Seasoning, we use a hotter Chile Pepper for extra zip. Either way you make it, you’ll want to have seconds for a very full flavored, hearty meal.
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 Chopped Fine, or 1 teaspoon Granulated Garlic
2 Large (28 oz) Cans of Tomatoes
1 Large Can (12 oz) of Tomato Paste
1/3 Cup Chili Seasoning (.75 oz packet of Sheffield’s Hot Chili Seasoning or Chili con Carne 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. We don’t show salt with the recipe, since our Hot Chili and Chili con Carne Seasonings have a bit of salt in the blends. Taste and adjust.
Garnish with fresh chopped onion or shredded cheese.