Chili Con Carne

📜 Collection: JC | ✍️ Attribution: Unknown | 📂 Category: Soups A straightforward and hearty recipe for classic Chili Con Carne, made with ground beef, kidney beans, and a rich tomato base. Best made a day ahead to let the flavors meld.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	45 mins	24 hours	10–12 servings

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🔪 Key Equipment

• Large pot or Dutch oven
• Wooden spoon
• Can opener

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Ingredients

Measurements	Ingredients	Prep / Notes
2 pounds	Ground Beef	None
3 medium	Onions	Chopped
2 cloves	Garlic	Crushed
3 (15-ounce) cans	Tomato Sauce	None
3 (12-ounce) cans	Tomato Paste	None
3 cups	Water	None
6 (15-ounce) cans	Kidney Beans	Rinsed and drained
1 tablespoon	Chili Powder	None
1 teaspoon	Black Pepper	None
To Taste	Salt	None
1 to 2 dashes	Tabasco Sauce	None

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Instructions

Step 1: Brown the Meat and Aromatics

1. In a large pot or Dutch oven, brown the 2 pounds ground beef, 3 medium onions (chopped), and 2 cloves garlic (crushed) over medium heat until the beef is fully browned and the onions are translucent.
2. Drain off any excess fat from the pot.

Step 2: Simmer the Base

3. Stir in the remaining ingredients except for the beans: 3 (15-ounce) cans tomato sauce, 3 (12-ounce) cans tomato paste, 3 cups water, To Taste salt, 1 teaspoon black pepper, 1 tablespoon chili powder, and 1 to 2 dashes Tabasco sauce.
4. Bring the mixture to a gentle simmer and cook for 30-45 minutes, stirring occasionally until rich, thick, and fragrant.

Step 3: Add Beans and Finish

5. Stir in the 6 (15-ounce) cans kidney beans and continue to heat for another 10 minutes until thoroughly warmed through.
6. Taste and adjust seasoning if necessary, remembering that Tabasco gets hotter as it blends with the chili.

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💡 Make-Ahead & Storage: For best results, let the chili cool and refrigerate it to serve the next day, as flavors meld significantly over 24 hours.

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Original Recipe Scan