Chili Con Carne Recipe

For cooking, select a medium-to-large stove-top soup pot with a lid.

  • 2 medium Spanish onions (diced)
  • 1 hot Hungarian banana pepper (diced) or more for hotter taste
  • 1 & 1/2 tbls. non-hydrogenated coconut oil

Partly saute the diced onions and pepper on medium heat in coconut oil

  • 3 & 3/4 lbs ground round beef (85% lean 15% fat)

Add and brown the beef on medium high (stir and don’t burn)

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Lower stove top temperature to medium and add:

  • 4 tbls McCormack’s chili powder
  • 3 tbls apple cider vinegar
  • 4 cans (15.5 ounce) dark red kidney beans (strained and rinsed)
  • 1 can tomato paste (8 ounce)
  • 2 tsps salt
  • 2 & 1/2 cups of water (may need to add a little more while cooking)

Simmer on medium-low (lightly bubbling) covered for 45 minutes (stir gently but often to prevent sticking)

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Adjust the spices to taste about 1/2 hour into the simmering (20 minutes before finished). Consider whether you need to add any salt, chili powder, vinegar, hot pepper and/or tomato paste to your liking.

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Serve Hot and Enjoy!!!


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