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Chili con Carne

Chili con Carne
average rating
average rating (34)
rate/review
prep time
10 min
total time
1 hr 20 min
makes
9 servings, 1 cup chili and 2/3 cup rice each
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photo by:
kraft
recipe by: kraft

what you need

2 Tbsp. oil
2 medium  onions, chopped
1 medium green pepper, chopped
2 cloves  garlic, minced
1-1/2 lb. lean ground beef
1 can  (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can  (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp.  chili powder
2 tsp. dried oregano leaves
1 tsp.  salt
1 tsp. ground cumin
1/2 tsp.  crushed red pepper
6 cups hot cooked rice
1 cup  KRAFT Shredded Cheddar Cheese
1 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 tender. Add meat; cook and stir 5 min.

ADD tomatoes with their liquid, the beans, broth, tomato paste and seasonings; bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour or until chili is thickened, stirring occasionally.

SERVE over rice. Top with the cheese and sour cream.

Kraft Kitchens Tips

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.

nutritional information

K:52537v0:92012

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