Chili con Carne

(41)

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photo by:kraft

Very good, although I would have added a little salt to the rice, but the chili was delish

posted by

BettyNelson69

on 8/31/2012

time

prep:

20 min

total:

1 hr 20 min

servings

total:

9 servings, 1-2/3 cups each

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What You Need

Tbsp. oil

onions, chopped

green pepper, chopped

cloves garlic, minced

1-1/2

lb. lean ground beef

can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up

can (15.5 oz.) red kidney beans, drained

can (14-1/2 oz.) beef broth

can (6 oz.) tomato paste

Tbsp. chili powder

tsp. dried oregano leaves

tsp. ground cumin

1/2

tsp. crushed red pepper

cups hot cooked long-grain white rice

cup KRAFT Shredded Cheddar Cheese

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Add meat; cook and stir 5 min.

ADD tomatoes, beans, broth, tomato paste and seasonings; stir. Bring to boil; simmer, partially covered, on low heat 1 hour or until thickened, stirring occasionally.

SERVE over rice. Top with cheese and sour cream.

Kraft Kitchens Tips

Variation

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Cut Up Tomatoes

Use a small knife to cut up tomatoes right in the can.

Make Ahead

This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.

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a cook

posted:10/18/2007

come on kidney beans in chili con carne...pinto orred beans is what is called for in chili con carne! i made that substitution anda little mexican oregano and wow it ws great!

Wanjiru

posted:6/15/2007

I added a dash of barbecue sauce which added a smoky flavor that had everyone asking for more.

a cook

posted:6/12/2007

I MADE THIS RECIPE FOR DINNER......MY HUSBAND LOVE IT HE ASK ME FOR 2NDS....THANKS!!!!!

a cook

posted:2/6/2007

This was a big hit in my house - everyone who tried it loved it! I am not normally a person who eats leftovers, but it was even better the next day! I will definitely make it again.

ERBarr

posted:1/22/2007

My husband eats the whole batch every time I make it! I am lucky to get a bowl or two out!! Takes great reheated.

jvoltmann

posted:1/5/2007

I used round steak instead of the ground beef and it turned out great . . . I browned the meat then added the veggies, my husband is not a big tomatoe lover but he actually ate this and liked it enough to have seconds. I also used diced tomatoes instead of whole to save a bit of time . . .

cafisaiah57

posted:12/30/2006

I was a bit short on time and decided to make this anyway so I did not cook it for the full 1 hr and 20 min. and it was still awsome. This mix for chili is great and my family was very happy. Thanks!! Chris

lfields72

posted:10/29/2006

The only thing missing was that little spicy kick. I used Hot Mexican Style Chili Powder and I added corn.

jbilletts

posted:10/27/2006

I make this all the time, Always in a double batch, However I also used diced tomatoes, and I do buy a package of chili seasoning to add, otherwise it is a bit bland...and cayenne pepper is KEY it really kicks it up a bit!!! I also do NOT use Rice or sour cream, Just some orgional chili for my family!! Its great!

adjustedhalo

posted:9/24/2006

great and easy recipe! i did make one small change, and that was using peeled diced tomatoes, instead of buying whole ones and cutting them up (it's the same thing, and it saved a little time). i also added just a sprinkle of cayenne pepper to it to give it more of a kick. Loved it! will definitely make again!