Chopped bacon and extra-lean ground beef put the con carne in this family-pleasing chili. For the spicy, we added a sliced jalapeño pepper!
What do I need ?
Original recipe yields 8 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.
4 slices bacon, cut into 1-inch pieces
1 red onion, chopped, divided
1-1/2 lb. (675 g) extra-lean ground beef
2 cloves garlic, chopped
2 tsp. chili powder
2 cans (19 fl oz/540 mL each) red kidney beans, rinsed, divided
1 jar (440 mL) salsa
2 cups water
1/2 cup sour cream
1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
1 jalapeño pepper, thinly sliced
1 cup tortilla chips
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How do I make it ?
Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
Reserve 1/4 cup onions. Add remaining onions to reserved drippings in pan along with the ground beef, garlic and chili powder; cook until meat is evenly browned, stirring frequently. Meanwhile, mash 1 cup beans in small bowl.
Add mashed beans, remaining whole beans, salsa and water to meat mixture; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Stir in bacon.
Serve chili topped with reserved onions and remaining ingredients.
Kraft Kitchen Tips!
Substitute ground pork for the ground beef.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 70 mg
Sodium 1000 mg
Carbohydrate 33 g
Fibre 10 g
Sugars 3 g
Protein 32 g
8 servings, 1 cup (250 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.