Recipe courtesy of George Stella

Southwestern Chili Con Carne

  • Level: Easy
  • Yield: 8 servings
  • Total: 33 min
  • Prep: 15 min
  • Cook: 18 min
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Ingredients

2 tablespoons vegetable oil

1 green bell pepper, large diced

1 red bell pepper, large diced

1/2 cup red onion, large diced

2 1/2 pounds ground chuck

4 tablespoons chili powder

3 tablespoons ground cumin

2 cloves garlic, minced

1/4 teaspoon cayenne pepper

2 teaspoons kosher salt

1 teaspoon ground black pepper

1/2 teaspoon garlic powder

3 Roma tomatoes, diced

1 (15-ounce) can soy black beans, drained and rinsed, optional

2 tablespoons chopped fresh cilantro leaves

Directions

  1. Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
  2. To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.
Let's Get Cooking!

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67 Reviews

Barry , aka Bear , aka B. W. S.

The first recipe for chili con carne was put on paper in the 17th century by a nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. It is said that Sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers. <br />According to historians, the women of San Antonia using the recipe of Sister Mary made the spicy “Spanish” stew that is known as authentic Southwestern Chili. NO BEANS !!!

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