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Chili Con Carne Recipe


2 lb. lean ground beef,
2 Tbsp. onion powder,
3 cans red kidney beans, drained,
2 Tbsp. paprika,
2 cups beef broth,
3 cups tomato sauce,
10 oz. diced Roma tomatoes from a can,
1 tsp. Tabasco sauce,
10 oz. water or as needed,
2 Tbsp. chili powder,
½ Tbsp. ground cumin,
1 tsp. garlic powder,
1 tsp. cayenne pepper,
½ tsp. white pepper,
salt to taste.


1. Brown the ground beef in a large, heavy skillet with little oil.

2. Add the diced tomatoes, onion powder, paprika, cayenne pepper, beef broth, tomato sauce, Tabasco, kidney beans and water.

3. Cook over low heat for about 40 minutes, adding more water as needed. Add salt to taste.

4. Finally, add chili powder, cumin, garlic powder and pepper, and cook for 5 minutes more. Let it stand for about 10 minutes before serving. Serve the chili con carne with grated cheddar cheese on top.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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