• Chili con Carne - Stove Top or Crock Pot!

    1 vote
    Chili con Carne - Stove Top or Crock Pot!
    Prep: 20 min Cook: 40 min Servings: 5
    by Salad Foodie
    389 recipes
    Hurray for fall and chili time! This makes a batch for about 5 adult servings, but there’s no such thing as having too much chili. You can freeze leftovers or just double the recipe and freeze the extra for busy week nights. I try to make a day ahead to deepen the flavors.


    • 1 pound ground beef (I use extra lean)
    • 1 1/3 cups chopped onion (about 1 large onion)
    • 3/4 cup chopped green bell pepper
    • 3 cloves garlic minced
    • 2 ½ to 3 cups peeled chopped fresh tomatoes (or use equivalent amount canned petite diced tomatoes)
    • 1 8-ounce can tomato sauce
    • 2 tablespoons tomato paste
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • Salt and pepper to taste
    • Pinch of red pepper flakes
    • 1 15-ounce can pinto beans (drained and rinsed if you prefer, or use 2 cups cooked from dried pinto beans)


    2. In large saucepot or Dutch oven saute hamburger over medium heat with onions, bell pepper and garlic til meat is browned and vegetables softened, about 5-6 minutes; drain fat.
    3. Stir in tomatoes, tomato sauce, tomato paste, chili powder, cumin, salt, black pepper and red pepper flakes.
    4. Bring to boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
    5. Stir in beans and heat through.
    7. Brown meat with onion, green pepper and garlic as above and drain. In a 4 quart crockpot combine browned meat mixture with remaining ingredients except beans (add them the final half hour of cooking.) Cook on Low setting 7-8 hours or on High 4-5 hours.

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