Grandma's Easy Chili Con Carne Recipe Is a Hearty Bowl of Comfort by Ann Marie G. Halstead

When my husband and I were dating I knew how to make exactly two recipes: macaroni and cheese and chili. My chili recipe was pretty good, if I do say so myself (my macaroni and cheese is another story). I have continued making the chili recipe and now my husband makes it, too. We’ve altered this recipe over the years and when my husband makes it he makes a spicier version than I do. But, frankly, we’re tired of it. We’ve been together for 22 years and married for 18. It’s time for a new chili recipe!

Lucky for us, my mother-in-law, Pam, whom my boys and nieces call Nana, makes an absolutely delicious chili. Her chili con carne recipe is quite different than ours, which is exactly what we needed. And we now have a new chili recipe! It’s budget-friendly and perfect year-round. We like to have it with Italian bread or rolls. If you need to switch up your chili or are just looking for a new recipe, Nana’s recipe is for you, too! Top bowls of this gluten-free chili with sour cream or shredded cheese, if desired.

I like this soup recipe in particular because it’s a hearty bowl of comfort food. I swear, Grandma recipes are the best recipes! Complete the meal by serving with your favorite soup side dishes. This savory chili con carne is so easy to make and is perfect for dinner. Pack the leftovers for lunch the next day!

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Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 2 hours and 15 minutes
Total Time: 2 1/2 hours
Servings: 8 

Ingredients

• 2 pounds ground beef
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 large onion, chopped
• 14 ounces (1 can) dark kidney beans, drained (or your favorite beans)
• 28 ounces (2 cans) light kidney beans, drained (or your favorite beans)
• 56 ounces (2 cans) diced tomatoes
• 2 1/2 tablespoons chili powder
• garlic salt, to taste

Helpful Products

• Recipe Box
• Recipe Binders
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Soup Bowls
• Can Opener

Recipe Notes

• To reduce the sodium in this recipe, use no- or low-salt tomatoes and skip the garlic salt.
• Serve with your favorite chili toppings, such as shredded cheese or sour cream.
• Store leftover chili in an airtight container in the refrigerator or freezer.

Here’s how to make it:

1. Cook the ground beef in a large skillet until no longer pink. Add peppers and onions. Once peppers and onions are a bit tender and meat has cooked all the way through, drain grease. 
2. Add the kidney beans, tomatoes, chili powder and garlic salt, to taste. Bring to a low boil, stirring as you increase the heat. Once you reach a low boil, lower the temperature and let simmer for at least 2 hours. Sprinkle shredded cheese and/or sour cream on top, if desired. 

Nutrition Facts Per Serving

Calories: 134

Total Fat: 2.3g

Saturated Fat: 0.9g

Cholesterol: 22mg

Sodium: 241mg

Total Carbohydrate: 17.1g

Dietary Fiber: 7.3g

Total Sugars: 4.3g

Protein: 12.7g

Vitamin D: 0mcg

Calcium: 59mg

Iron: 2mg

Potassium: 622mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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