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Chili Con Carne

Course Appetizer
Cuisine American


  • 1 pound lean at least 80 percent ground beef
  • 1 large onion chopped 1 cup
  • 1 large bell pepper seeded chopped
  • 1 teaspoon Hungarian paprika
  • ½ teaspoon salt
  • 1 teaspoon chili powder if desired
  • ½ teaspoon sriracha sauce
  • 1 10- ounce can diced tomatoes and chopped green chilies
  • 1 26- ounce carton Pomi chopped tomatoes
  • 1 6- ounce can tomato paste or tomato puree
  • 1 15- ounce can chili beans
  • 1 19- ounce can red kidney beans light or dark, drained and rinsed
  • Shredded cheddar cheese
  • Sour Cream


  • In 3-quart saucepan, cook beef, onion, and pepper over medium-high heat about 8 minutes, stirring occasionally until beef is brown. Drain.
  • Stir in remaining ingredients except beans, cheese, and sour cream. Heat to boiling. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.
  • Stir in beans. Heat to boiling. Reduce heat to low, simmer uncovered about 20 minutes, stirring occasionally, until desired thickness. If chili seems too thick, add water or tomato juice.
  • Ladle into bowls and top with cheddar cheese and sour cream.
Keyword Chili