Chili con Carne

4.3
(41) 33 Reviews
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

9 servings, 1-2/3 cups each

This classic Chili con Carne has everything they love: garlicky ground beef, onions and peppers, tomatoes and beans, cheese and sour cream.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 9 servings, 1-2/3 cups each

Nutritional Information

Serving Size 9 servings, 1-2/3 cups each
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 19g
Saturated fat 9g
Cholesterol 75mg
Sodium 730mg
Carbohydrate 50g
Dietary fiber 6g
Sugars 7g
Protein 27g
   
Vitamin A 30 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • GoldenMiner | Wed, Oct 31 2007 11:01 PM

    I love this recipe. Quick and easy to make. Can freeze with no problems later also. I tend to make mine a little bit more spicy but I have never had any complaints. Yum!

  • BettyNelson69 | Fri, Aug 31 2012 9:26 AM

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

  • ChefHuey | Thu, Oct 6 2011 11:19 AM

    Flavorful! Subbed out the rice, and served over "Moist Tex-Mex Cornbread." Great timing to make cornbread while chili needs time to simmer. Best recipe I've made in awhile.

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