Our Chili con Carne is a comfort food classic. Made with onions, peppers, ground beef and kidney beans, this saucy chili is served with rice and a few tasty toppings - perfect as a weeknight winter warmer!
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. (675 g) extra-lean ground beef
1 can (28 oz/796 mL) no-salt-added diced tomatoes, undrained
1 can (19 fl oz/540 mL) no-salt-added red kidney beans, rinsed
1 can (10 fl oz/284 mL) 25%-less-sodium beef broth
1 can (5.5 fl oz/156 mL) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. ground cumin
1/2 tsp. cayenne pepper
6 cups hot cooked long-grain white rice
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1 cup sour cream
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How do I make it ?
Heat oil in large saucepan on medium-high heat. Add onions, green peppers and garlic; cook and stir 5 min. or until crisp-tender. Add meat; cook 10 min. or until evenly browned, stirring frequently.
Stir in tomatoes, beans, broth, tomato paste and seasonings; bring to boil. Simmer, partially covered, on low heat 1 hour, stirring occasionally.
Serve over rice topped with cheese and sour cream.
Kraft Kitchen Tips!
This chili freezes well. Prepare as directed; cool completely. Ladle into 1-L freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 410 mg
Total carbohydrate 52 g
Dietary fibre 6 g
Sugars 7 g
Protein 29 g
9 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.