Chili Can Can Carne Recipes

CHILI CAN-CAN CARNE

Chili Can-Can Carne image

This is a quick easy supper that my kids have loved for years. It can be tossed together in about 35 minutes on the stove or cooked all day in a crockpot.

Provided by Chef Kathy

Categories Beans

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs lean ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1 -2 tablespoon chili powder
1 -2 teaspoon ground cumin
1 teaspoon salt (to taste)
1/2 teaspoon black pepper
1/4 teaspoon ground cayenne pepper (optional)
15 ounces dark red kidney beans
15 ounces red kidney beans
15 ounces black beans
15 ounces pinto beans
15 ounces chickpeas
2 (15 ounce) cans rotel diced tomatoes with green chilies
15 ounces tomato sauce
1 -2 cup shredded cheddar cheese or 1 -2 cup monterey jack cheese
taco chips
sour cream
diced bell pepper
diced onion

Steps:

Brown ground beef with onions and garlic, drain. Stir in chile powder, cumin, salt and peppers.
Let it simmer about 5 minutes then add all canned ingredients (do not drain anything before adding to chili). Stir well and simmer until heated through.
Serve with shredded cheese, taco chips, sour cream and/or diced peppers and onions to taste.
*Can layer crumbled ground beef and diced veggies with spices, canned beans, tomatoes and tomato sauce in crock pot. Cook on low for 8 hours.
Makes great leftovers, if you have any left! My husband, sons, daughter and grandsons can make this disappear in one meal!

Nutrition Facts : Calories 577.1, Fat 15.3, SaturatedFat 6.8, Cholesterol 70.1, Sodium 1314.2, Carbohydrate 70, Fiber 19.8, Sugar 3.8, Protein 42.4

CHILI CON CARNE

Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

Ingredients

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

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