This Chili Con Carne recipe hails from the classic kitchen archives of Jessie L. Smith, offering a hearty and nostalgic take on the beloved Tex-Mex dish. A delicious blend of ground steak, beans, tomatoes, and mild spices, this recipe brings comfort and depth with every bite. It’s ideal for cold-weather meals, potlucks, or casual gatherings. With simple ingredients and slow baking, the flavors deepen beautifully, making it a go-to chili for families and chili enthusiasts alike.
Ingredients
- 1 onion (large, chopped)
- 1 green pepper (chopped)
- 1 lb ground round steak
- 1 tbsp Worcestershire sauce
- ¼ cup sugar
- 29 oz tomato sauce
- 29 oz tomatoes ( 2 Del Monte cans)
- 4 cans red kidney beans
- 1 cup water
- 1 tbsp chili powder (*optional)
- Salt and pepper to taste
Instructions
Step 1: Sauté Aromatics
- Chop the onion and green pepper.
- Sauté them in butter or oleo (margarine) until soft.
Step 2: Brown the Meat
- Brown the ground round steak in butter.
- Add to the onion and green pepper mixture.
Step 3: Combine Ingredients
- Stir in Worcestershire sauce, sugar, tomato sauce, tomatoes, kidney beans, water, and chili powder.
- Season with salt and pepper to taste.
Step 4: Bake the Chili
- Pour into a large casserole or oven-safe pot.
- Bake uncovered at 250°F for 4 hours.
Tips
- Substitute 1 can tomato paste + 1 cup water for the 2 cans of tomato sauce.
- Use ground turkey or vegetarian crumbles as a meatless option.
- Add chopped jalapeños for a spicy kick.
- Simmer on stovetop for 2 hours if short on time.
Nutrition
Calories: 239kcalCarbohydrates: 47gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 541mgPotassium: 1135mgFiber: 13gSugar: 14gVitamin A: 1655IUVitamin C: 36mgCalcium: 71mgIron: 5mg
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