Classic Chili Con Carne Recipe
This is my moms classic chili recipe that she always makes on a cold, winter day. I've tried other chili recipes but I always come back to this one. You can even make this in huge quantities and then freeze in smaller portions so you can always have a warm bowl of chili! Most chili recipes are naturally gluten and casein free, but not always corn free. Some people put masa (corn flour found in the Mexican food section) in their chili to give it an earthy, corn-like taste. But even when we did eat corn I liked it better without masa, but it's a personal preference. If you want to add masa, just mix 1/4 C masa with 1/2 C water and stir into chili just before serving. Also, if you'd like your chili to have some heat to it, just add 1/4 tsp. cayenne pepper. I never do this because we don't really like spicy food.
Total Steps
3
Ingredients
19
Tools Needed
4
Ingredients
- 2 pounds ground beef
- 1/2 tablespoons onion, finely chopped
- 1 dried onion(optional)
- 2 cloves garlic, minced
- 1 can Ro-tel (tomatoes with chopped green chilies)
- 1 can pinto beans
- 1 can kidney beans(optional)
- 16 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon dried basil
- 1 tablespoons ground cumin
- 1 teaspoon oregano
- 3/4 teaspoons salt
- corn/tortilla chips(optional)
- Tofutti American cheese(optional)
- Tofutti sour cream(optional)
- prepared yellow mustard(optional)
- 1/4 cups masa(optional)
- 1/4 teaspoons cayenne pepper(optional)
Instructions
Step 1
Cook the ground beef and onion (or onion seasoning) until browned. Drain off any excess fat.
Step 2
Stir in the remaining ingredients. Bring the mixture to a boil.
Step 3
Reduce the heat to low, cover, and simmer for 30-45 minutes.