Chili con carne recipe

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An award winning beef chili recipe using a wide range of ingredients such as mild and hot chili powders, garlic and onion powder, chicken bouillon granules, red and white pepper, beef stock and much more. The process is fairly simple as the meat is first browned and then cooked slowly, while adding the rest of the ingredients.
Preparation time: 10 minutes, Cooking time: 130 minutes, Serves: 8 


2 lb beef chuck, cut into 1/2 inch cubes
1 tsp vegetable oil
1 Tbsp chili powder
2 tsp garlic powder

1 (8 oz) can tomato sauce
1 (14 oz) can beef broth
1 tsp chicken bouillon granules
1 tsp mild chili powder
1 Tbsp hot chili powder
1 Tbsp onion powder
2 tsp garlic powder
1/2 tsp red pepper
1 tsp white pepper
16 oz water
1/2 tsp salt

2 Serrano peppers

1 Tbsp paprika
1 package Sazon seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper
5 Tbsp Gerbhardt's chili powder

2 tsp cumin
1/8 tsp salt


In a saucepan over medium heat add the vegetable oil, beef, chili powder and garlic powder and brown the meat, stirring constantly.

Add the second set of ingredients (tomato sauce, beef broth, chicken boillon granules, chili powder, onion powder, garlic powder, red pepper, white pepper, water and salt) and stir well. Bring the mixture to a boil, reduce heat and simmer for 1-1/2 hours. Add the 2 serrano peppers.

Add the paprika, Sazon, onion powder, garlic powder, white pepper and Gerbhardt's chili powder and stir. Bring to a boil, reduce heat and simmer for 20 minutes. If the mixture is too dry, add a bit of water and stir.

Remove the Serano peppers and discard. Add the cumin and salt and cook for 10 more minutes.

Serve with grated cheddar cheese, sour cream and fresh coriander.
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