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Chili con carne
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.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories 239 kcal

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.

Nutrition

Calories: 239kcalCarbohydrates: 47gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 541mgPotassium: 1135mgFiber: 13gSugar: 14gVitamin A: 1655IUVitamin C: 36mgCalcium: 71mgIron: 5mg
Keyword beef chili, chili, comfort food, family favorites, hearty, heirloom, lima beans, retro recipes, slow-cooked, texmex, vintage recipe
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