Chili Con Carne
Make this ground beef chili con carne on the stovetop with green chiles. Simple, hearty stew that's mildly spicy with tons of Tex-Mex flavor.
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Servings: 10
Calories: 630kcal
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions minced
- 1 large green bell pepper chopped
- 3 pounds ground beef
- 2 teaspoons garlic minced
- 1 cup water
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 28 ounces enchilada sauce
- 4 ounces green chiles
- 1 tablespoon light brown sugar
- 3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 tablespoon dried parsley
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 32 ounces kidney beans drained
- 15 ounces black beans drained
- 1 dash Tabasco sauce
Instructions
- In a large saucepan or Dutch oven, heat the olive oil over low to medium heat. Add the onion and bell pepper, and sauté 'til softened, about 5-7 minutes.
- Stir in the garlic and ground beef, and cook 'til browned. Drain if desired.
- Stir in the water, crushed tomatoes, tomato paste, enchilada sauce, green chiles, brown sugar, chili powder, cumin, cayenne pepper, garlic powder, smoked paprika, oregano, parsley, sea salt, and black pepper.
- Cover and simmer over low to medium heat for 1 1/2 hours, stirring occasionally.
- Stir in the beans and Tabasco sauce, and simmer an additional 20-30 minutes.
- Serve with tortilla chips, cornbread, or rice. Add your favorite toppings!
Nutrition
Calories: 630kcal | Carbohydrates: 53g | Protein: 39g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 97mg | Sodium: 1568mg | Potassium: 1417mg | Fiber: 16g | Sugar: 14g | Vitamin A: 1833IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 9mg
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