Mike’s Fantastic Chili Con Carne With Beans

Mike’s Fantastic Chili Con Carne With Beans

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6-8

    • About This Recipe

    “People always rave about this chili and always ask me to make it.”

    Ingredients

  • 1 1/2 lbsground beef
  • 2mediumonions
  • 1 (28ounce) cans diced tomatoes
  • 1 (6ounce) cans Italian-style tomato paste
  • 1cupwater
  • 1beef bouillon cube
  • 1 (40ounce) cans dark red kidney beans
  • 1/2 whole green bell pepper, diced
  • 4garlic cloves, minced
  • 2teaspoonssalt
  • 2teaspoonsoregano
  • 2teaspoonschili powder
  • 1teaspooncoriander
  • 1teaspooncumin
  • 1 1/2 teaspoonscrushed red pepper flakes
  • 1bay leaf
  • 3tablespoonsflour
  • 1/2 cupcold water
  • 3tablespoonstequila(optional)

    • Directions

  • Combine the ground beef and onions in a kettle until meat is brown.
  • Drain fat.
  • Then add the remaining ingredients, except for the flour and 1/2 cup of water.
  • Stir to blend.
  • Cover and simmer for 1½ hours, stirring occasionally.
  • When done, mix the 3 tbsp of flour with the 1/2 cup of cold water into the chili, mixing well until desired thickness.
  • Remove bay leaf and enjoy.

    • Reviews

  • “This was the 1st time I made chili, so I followed the recipe exactly. It was very good and I had some leftover for lunch the next day, plus some for the freezer. I plan to make Left-over Chili Bake(#18046).”

  • “This is my go-to chili recipe.I use one large onion, diced carrots and a whole med. size green pepper.I up the chili powder to one heaping tablespoon and I add a sliced, seeded jalapeno.I don’t add the tequila or bouillon cube and I hate thickening a good recipe with flour and water.I don’t rinse the two 19oz. cans of red kidneys so the starch is from the beans thickens the chili.Great to freeze!!Thanks Mike!!”

  • “I found this recipe about a year ago and have been making this version ever since.It’s very flavorful and everyone at works loves it when I bring it for potlucks.Don’t cook it too long or you’ll loose the freshness of the tomatoes and peppers.”

  • “I pulled this recipe off this site about two years ago and have made it about 20-30 times since.EVERYONE loves it!I add about a tablespoon more chili powder and cumin for a stronger flavor, and use venison instead of beef.It really is fantastic!”

  • “We all really love chili, and this was a simple but good one. I increased the chilli powder to 2 tablespoons as mine is quite mild.I don’t like flour as a thickener to finish a dish, so I just dumped in all the water at the start then allowed the sauce to simmer and reduce until it was the right consistency for us. I didn’t use the tequila.”

  • “This is Excellent, loved it! I followed it exactly except until I got to the garlic and found out I was out of fresh so I had to use dry minced garlic, but it still turned out great! Thanks Michael..”

  • “very good recipe”

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