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
- Add chili powder (the card notes 1 tsp may be used) for a deeper, smokier heat.
- Substitute 1 can tomato paste + 1 tsp tomato sauce for the 2 cans tomato sauce, as handwritten.
- Increase the beans for a heartier, budget-friendly chili.
- Replace ground round with chuck roast or brisket cubes for a richer texture.
- Add diced green chiles for a Tex-Mex flavor boost.
- Serve with cornbread, rice, or over baked potatoes for a complete meal.
- Stir in a little cumin or smoked paprika for added warmth.
- Use butter or oleo (as written) to brown the vegetables and beef—this enhances flavor.
- Add jalapeños or hot sauce for a spicier version.
- Make ahead: Chili tastes even better the next day.
Transcription of the Original Recipe
Read or copy the transcription
Chili Con Carne From the recipe file of Jessie L. Smith Serves A favorite of 1 lg. onion Chopped 1 sm. pepper 1 lb ground round steak 1 Tbsp. Worchestershire sauce 1/4 Cup sugar; *2 Cans Tomato Paste 2 Cans Del Monte Tomato Sauce 4 " Red Kidney Beans 1 Cup water Brown Chopped onion + (OVER) pepper in butter, or oleo. Brown the steak in butter. Add to onion + pepper. Add all remaining ingredients. Season to taste with salt + pepper. Bake 4 hrs at 250°. 1 tsp. Chili powder may be used. *1 Can Tomato Paste + 1 pk. Tomatoe .Cans may be used instead of 2 T. Paste
From Transcription to Instructions
We love this little Jessie L. Smith card, but the original recipe is pretty brisk about what to do next, so we kept close to it and unpacked the steps into the instructions so you don’t have to guess the order. The original tells you to brown onion+pepper and the steak and to “add all remaining ingredients, ” while the instructions spell that out into sautéeing the aromatics, browning the meat separately then adding it back, stirring in the sauces, beans and water, pouring into a casserole and baking uncovered at 250°F for four hours.
Nutrition
Calories: 239kcalCarbohydrates: 47gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 541mgPotassium: 1135mgFiber: 13gSugar: 14gVitamin A: 1655IUVitamin C: 36mgCalcium: 71mgIron: 5mg
