Best One Pot Chili Con Carne Recipes

ONE-POT CHILI CON CARNE

One-Pot Chili Con Carne image

Awesome and great tasting chili. This makes a lot of chili so freeze your unused portions for future meals.

Provided by SueVM

Categories Meat

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs lean ground beef
1 1/2 cups onions, diced
1/2 cup celery, diced
1/4 cup green bell pepper, diced
2 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (29 ounce) can tomato sauce
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2-1 teaspoon ground cayenne pepper
1 (15 ounce) can red kidney beans
1 (15 ounce) can chili (or pinto beans)

Steps:

Place ground beef in a large skillet and cook over medium-high heat until brown. Drain and set aside.
Saute the onions, celery and bell pepper until onions are soft and translucent.
Add the ground beef, onions, celery and bell pepper with the remaining ingredients to a large pot.
Bring to a boil, reduce heat and simmer for 1 1/2-2 hours, stirring occasionally.
Serve with a dollop of sour cream and grated cheddar cheese on top.

Nutrition Facts : Calories 325.9, Fat 12.6, SaturatedFat 4.9, Cholesterol 66.2, Sodium 1085.6, Carbohydrate 29.1, Fiber 8, Sugar 5.8, Protein 26.8

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.