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Southwestern Chili Con Carne Recipe

Southwestern Chili Con Carne

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

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  • on January 15, 2013

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    I also LOVE this recipe! It is so simple yet full of flavor. I have made chili from an old joy of cooking cookbook my mom had...this recipe is by far much much better. I honestly think the cumin is what makes this taste great. I have also substituted canned tomatoes, and usually use 2 cans of black beans.I've made it without the fresh chili and I don't miss it! Definitely try if you are looking for a super tasty, easy, and FAST chili recipe! :D

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  • on September 01, 2012

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    Fantastic recipe! I halved it as it was only going to be for my husband and I so figured the orignial recipe was just too much. We still ended up with leftovers which I froze for future use. I cut back on the cumin and added some paprika. I also omitted the garlic powder all the togetrher simply because I used the fresh garlic and didn't want to overpower the dish with too much spice. Anyway, I don't know if my omissions and additions did anything for it, but we loved this chili. Served it with some cut up avocado, sour cream, and shredded cheese. Really great meal!

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  • on May 29, 2011

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    Tremendous. Sure fire hit. Thanks George.

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  • on May 15, 2011

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    Read the reviews first so i used 2lb of ground chuck and added a can of chicken broth. The chicken broth made it soupy but the spices over power the dish. I only used 2TBSP of cumin and 3.5 tablespoons of chili powder. The chili powder over powers the dish. Have not added cilantro and sour cream yet but hopefully it will mellow out strong chili powder taste. I love hot food but this is way overboard on the seasonings. Not spicy hot just tastes like chili powder. Would make again using half of the chili powder and cumin-makers be ware.

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  • on March 30, 2011

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    so tasty! served w/ diced onions, grated cheese and avocado. added some kidney beans. agree--too much meat, but will know to add more beans next time! didn't use mild green peppers, but still turned out delicious. also served w/ quesadillas.

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  • on January 21, 2011

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    I have been making this recipe for over a year. I substitute the beef with ground turkey and use low salt canned or diced tomatoes. I can make this in no time for dinner, my whole family loves it and we section out leftovers for lunch and dinner the next day. This is one of those recipes I go to all the time!!

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  • on November 10, 2010

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    This went over big at my house .The men loved it . I was asked if I could make it the same way again.This was the best I ever made Thank You.

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  • on October 10, 2009

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    So good - I have made this 4 times now! This past time I subbed a can of diced tomatoes and a poblano for the green pepper - even better and easier! I miss George!

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  • on September 03, 2009

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    THIS WAS AMAZING! my boyfriend loved it! It was very lite and not heavy at all! Great recipe very yummy! I did not however use 2.5 pounds of ground beef i used about 1.9 and it still came out very good!

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  • on December 09, 2008

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    I was a bit hesitant about making this recipe because 1 I'm terrible at cooking, and 2 it seemed really meaty and I'm not a meaty girl. I substituted the ground chuck for ground turkey breast and cut it down by half. I also used a can of diced tomatoes instead of the roma and included the liquid which helped make it more "chili-like". Once it was done, I substituted non-fat greek yogurt for sour cream which again made it more like chili rather than taco filling. Overall, it tasted great, and was quite simple to make. Yay, thanks!

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
561
 
Fat
45 grams
 
Saturated Fat
16 grams
 
Carbohydrates
10 grams
 
Fiber
6 grams
 
Net Carbohydrates
4 grams
 
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