For those Cold Winter Evenings; Chili Con Carne

Published on January 11, 2022 at 5:19 pm by LEW

Chili Con CarnieIntroduction

Chili con carne (chili with meat) is a type of stew containing chilies, meat, tomatoes, and beans. The dish originates in Southern Texas/Northern Mexico.

There is no one original recipe that I am aware of. Chili recipes tend to vary widely, and most cooks have their own preferred ingredients and methods of preparation, as well as preferred amount of spiciness.

This is my personal take for a chili recipe that is flavorful, and moderately spicy. While it will probably not win any awards, I love a steaming bowl of it on those cold winter evenings.




  1. Chop theĀ  tomatoes into 1/4″ to 1/2″ cubes (about a cup). Dice the celery (about half a cup), green pepper (about half a cup) and onion to 1/4″ or smaller. Mince Garlic (about 3 Tsp) fairly fine.
  2. In the pot over medium high heat partially cook bacon (to just before it starts browning), then drain.
  3. Add the olive oil, then onions. stir and cook until the onions become translucent. Then add garlic and cook until fragrant.
  4. Crumple ground beef and add to pot. Constantly mixing, cook until the beef is brown, then drain.
  5. Add the celery, green peppers, tomatoes, tomato paste, and beef broth. Then add chili powder, cumin, oregano, paprika, cayenne, and season to taste with salt and pepper. Add enough water to cover vegetables. Mixing, cook until vegetables start to soften, and the liquid is reduced.
  6. Add tomato sauce, and beans stirring to combine. Increase heat to high and bring to a boil while stirring for five minutes.
  7. Reduce heat and simmer for 60 minutes or more, stirring occasionally. Simmer longer for thicker chili.


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