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Chili con Carne

This hearty chili has just the right level of spice. One bite and you will see why it's Betty's Best!

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( 111 Ratings)

111 Ratings

5 Stars 65%

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 38 )

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Prep Time 25 min
Total Time 1 hr 50 min
Servings 4

Ingredients

1: lb lean (at least 80%) ground beef

1: large onion, chopped (1 cup)

2: cloves garlic, crushed

1: tablespoon chili powder

1/2: teaspoon salt

1: teaspoon ground cumin

1: teaspoon dried oregano leaves

1: teaspoon unsweetened baking cocoa

1/2: teaspoon red pepper sauce

2: cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained

1: can (19 oz) Progresso® red kidney beans, undrained

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Directions

1 In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
2 Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3 Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

EXPERT TIPS

Expert Tips

Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 70mg; 70%;
Sodium: 770mg; 770%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 9g 9% Sugars 6g 6% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 10%;
Iron: 35%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 38 Reviews View All

Posted 3/5/2013 6:48:19 PM REPORT ABUSE PaulaF63 said:

Rating:

I was looking for a Chili con Carne and came across this recipe. I had everything I needed to make it. The only changes I made was to use Brooks Mild Chili beans and red pepper flakes. My husband's appetite has been off (due to some medication he's taking) and he actually ate two bowls! Definitely a keeper. This was absolutely delicious! Make sure to add a slice of cheese on top.

This reply was: Helpful Inspiring

Posted 3/5/2013 6:37:26 PM REPORT ABUSE PaulaF63 said:

Rating:

This reply was: Helpful Inspiring

Posted 1/10/2013 1:31:36 PM REPORT ABUSE woollybooger said:

Rating:

This is a very family friendly chili. The kids don't have to worry that it is too spicy and yet the flavor is still there. The one change that I make is substituting "Ranch Style" chili beans(undrained) instead of the kidney beans. It brings up the spice level just enough for my kids without going too far.

This reply was: Helpful Inspiring