Classic Chili Con Carne Recipe

This is a classic American chili con carne recipe. No secret ingredients, special cooking techniques, or rare, heirloom beans. This very easy chili recipe features a lot of meat, some beans, and a whole lot of satisfying flavor.

Makes 14 large servings of Chili Con Carne

• 5 pounds ground chuck
• 1 large onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, minced
• 1/2 cup chili powder
• 2 tbsp cumin
• 1 tsp chipotle
• 2 (15 oz) can pinto or kidney beans, drained
• 2 (10 oz) cans tomato sauce
• 1 (10 oz) can tomato paste
• 1 tbsp black pepper
• 2 tsp salt, or to taste
• 2 cup water or as needed
• cayenne to taste

Put the beef in a large pot over med-high heat. Cook, while stirring to crumble the meat into small pieces, until browned. Drain off the grease. Add the onion, garlic, and bell peppers. Cook for about 3 minutes.

Put in the rest of the ingredients and simmer over low heat, uncovered, stirring occasionally, for 60 minutes, or until the meat is tender. Add more water if needed during cooking to adjust to desired thickness. Taste for salt and spiciness, adjust, and serve hot.

This chili was made to go with some great American cornbread.

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