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Chili Con Carne Recipe

Chili Con Carne

Food Network Kitchens

From Food Network Kitchens

Show: How To Boil WaterEpisode: Kick Off Can Do's

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 1-10 of 77

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  • on February 29, 2012

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    I've made this a few times. The first time, I used both beef and pork, but the texture was just off--the beef was not as tender as the pork. So the second time around I used all pork. I died and went to chili heaven, plus I had lots of leftovers to go there again.

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  • on February 25, 2012

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    This recipe was a hit at first attempt. I made only half the amount, and used only beef. Also used
    less cumin and chili powder to fit my family's taste. I put in 1 can of tomatoes (if you do the full- size recipe I would recommend 2 cans, and less 1 cup stock. It came out perfect,and the meat was tender 50 min after adding beans.

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  • on February 15, 2012

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    This is a great chili recipe with different flavors. The meat was not as tender as I was hoping at the one hour cooking mark, not to mention it was still a bit watery for my 'chili' taste. I kept simmering for another hour (2 hours total and shredded most of the beef chunks I could find as another reader suggested. Turned out with a perfect consistency and was gobbled up. Left the rice out and just served in a bowl, with some cheddar cheese and a side of tortilla chips!

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  • on December 22, 2011

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    This was a terrible chili recipe. It turned out very watery. There was too much broth and not enough tomato. I pulsed a few times in the food processor and added tomato sauce to make it edible. It is hard to believe it garnered so many positive reviews.

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  • on December 18, 2011

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    Really wonderful. I used ground pork and chuck it was one of the best. I split the recipe because my daughter is not able to eat garlic. Her's was as good as ours. Rarely is it that easy for me. I served this with Ina's corn bread. A perfect meal.

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  • on December 01, 2011

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    This is one of the best chili's I've ever had and it's great to make.

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  • on November 20, 2011

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    This is Killer chili recipe. The flavors are just wonderful; deep and robust, but not hot. Mine was a little thinner than I'd like so I made a roux to the color of a new penny and it was fabulous.

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  • on November 05, 2011

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    What a great recipe! I have a variety of food modification needs in my family...no one is picky, just medical dietary needs. This is a recipe that I can make then dish out and make work for everyone. I love that aspect. Adding protein is a problem at times but blending the beans and adding them to the soup did double duty as protein and a thickener. The 1/3 cp chili powder was a tad much but I blended the second can of beans and added to the broth and it was perfect. Serving it over Basmati rice and topping with cheddar cheese for one child, and serving just the meat with cornbread on the side for another child worked well...I often need to cook double meals at once to work through dietary needs. This recipe eliminated my double duty. The adults jazzed it up with cilantro and sliced pickled jalapenos. Try this recipe you won't be disappointed. I cooked it an additional hour and used chuck roast and a pork butt roast...melt in your mouth tender!

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  • on September 28, 2011

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    This is my go to recipe for chili now. I've made it several times and it's a hit with my husband (who does not like beans but still likes this chili. It's delicious!

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  • on September 01, 2011

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    I forgot to add: those of you who do not call this a 'chili' b/c it has beans....get over yourselves and rate it for taste...not definition. No one cares that one state 'knows' chili (or pizza, or any dishbetter than another. If it were called 'Texan Chili' I woud expect your comments...but it's not. And it's good. Changed, yes, but still VERY GOOD and deserves reviews from serious folk. Try this recipe! It is so tasty!

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