Our Chili con Carne is a comfort-food classic. Made with onions, peppers, stewing beef and kidney beans, this saucy chili can be served with rice and a few tasty toppings - perfect as a weeknight winter warmer!
What do I need ?
Original recipe yields 6 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.
1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
1 can (19 fl oz/540 mL) no-salt-added red kidney beans, rinsed
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How do I make it ?
Sprinkle flour over meat in medium bowl; toss until evenly coated. Cook in large saucepan sprayed with cooking spray on medium heat 5 to 8 min. or until evenly browned, stirring occasionally. Add onions and peppers; cook 4 min. or until crisp-tender, stirring frequently.
Add garlic, bay leaves and dry seasonings; stir. Cook 1 min., stirring frequently to scrape browned bits from bottom of pan. Stir in tomato juice and broth. Bring to boil; simmer on medium-low heat 45 min., stirring occasionally.
Remove and discard bay leaves. Add beans to chili; stir. Simmer 5 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
This chili freezes well. Ladle cooled cooked chili into freezer containers; freeze up to 3 months. Thaw in refrigerator before heating to serve.
Serve topped with sour cream and Cracker Barrel Shredded Tex Mex Cheese.
Substitute a sweet red pepper for the shepherd pepper.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 110 mg
Sodium 450 mg
Carbohydrate 39 g
Fibre 10 g
Sugars 5 g
Protein 49 g
6 servings, 1-1/3 cups (325 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.