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Chili Con Carne Recipe

Chili Con Carne

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 11-20 of 79

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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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  • on August 15, 2011

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    This was the first time I have ever made a chili con carne, I saw Tyler make it and had to see if I can duplicate it. I did just as the recipe said and it was so good, I was impressed with myself got to say. I too, like some of the other reviews cooked it longer then instructed and I also shredded the meat to thicken it. I will definetly be making this again. The flavor was all there.

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  • on May 08, 2011

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    I grew up in So Cal. My mom always made this kind of chili, beef,( she used beef round pork, no beans. I always thought of chili with beans as a "canned" chili. Some Texas folks think chili shouldn't have beans, hey if you think about it chili is just another "stew" make it your own, I happen to like this recipe. If you don't like it, change it, share what you did.. we all love to cook we'll find something useful. It's too bad so many people don't actually read the recipe, and then complain about it. Hey, a rule of thumb, taste as you go, adjust as necessary. Don't blame Food Network or the chef if you don't like it.

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  • on January 04, 2011

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    Great chili-like it because its not too spicy only added a shake or two of crushed red pepper, (also used beef stock as well as chicken stock served over hot white rice with grated monterey jack cheese. Great on a cold winter nite.

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  • on October 22, 2010

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    We use this recipe quite often during the year. I have made my adjustments, courtesy of Alton Brown. I do not add salt in, until the very end, instead I use Tortilla Chips with Salt to thicken the broth, this adds salt and flavor. I then salt to taste. I also do not puree the pinto beans, but leave them whole. Everyone loves this recipe, and I have passed it on to anyone who asks.

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  • on September 12, 2010

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    As far as I know there isn't to many chili's made with pork anyways. So whether you call it chili or stew my family loves it and so does everyone I have served to.

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  • on April 04, 2010

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    This has a very rich flavor. Cook it much longer than specified so the meat gets very tender. I like it spicy so I added some hots to give it a kick.

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  • on February 06, 2010

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    I have used this recipe several times and have tweaked it by adding things like Tri-tip in place of the beef shoulder.

    it doesn't shred the same but adds more of the beef flavor.

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  • on February 06, 2010

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    First, both comments about what is and is not chili are correct. Sort of. Real chili does NOT have beans, just meat, meat and you guessed it, more meat! But, chili con carne has beans. In any event, I prefer with beans as it adds another depth to the dish. I will make this for a Super Bowl Party and will add a cornbread topping to make a one-dish casserole. Definitely a crowd pleaser and great on cold, wintery days. Flavor is amazing!

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