Cinco de Mayo Recipes: This Easy Chili Con Carne Recipe Is a Party in Your Mouth by Gwen Johnson
Thick, rich and flavorful, this easy chili con carne recipe hits the spot on cold winter days. Serve over rice or tortilla chips. All the spices really do create a party in your mouth. Ole!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 jalapeno, chopped
- 5 cloves garlic, chopped
- 2 pounds ground beef
- 3 cans (14 ounces each) whole peeled tomatoes with their liquid, chopped
- 2 tablespoons cumin
- 2 teaspoons chili powder
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 1/4 - 1/2 teaspoon ground cinnamon
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
Here’s how to make it:
- Heat the olive oil in a large soup pot. Cook the onion, jalapeno and garlic until softened.
- Add the ground beef and cook until browned.
- Add the remaining ingredients except beans and corn, cover and cook, stirring occasionally, 40-45 minutes.
- Add the beans and corn and continue to cook another 10 minutes. Season with salt and pepper. Serve with white rice, tortilla chips, chopped cilantro and sour cream.
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Whole Canned Tomatoes $2 & Up
Kidney Beans $3 & Up
Whole Kernel Corn $3 & Up
Cumin $3 & Up
Chili Powder $3 & Up
Paprika $3 & Up
Dried Oregano $3 & Up
Ground Cinnamon $3 & Up
Olive Oil $4 & Up
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