| Level: | Easy |
| Total: | 33 min |
| Prep: | 15 min |
| Cook: | 18 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 green bell pepper, large diced
- 1 red bell pepper, large diced
- 1/2 cup red onion, large diced
- 2 1/2 pounds ground chuck
- 4 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3 Roma tomatoes, diced
- 1 (15-ounce) can soy black beans, drained and rinsed, optional
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally.
- To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.
Nutrition Facts
| Calories | 561 calorie |
| Total Fat | 45 grams |
| Saturated Fat | 16 grams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 6 grams |
Reviews
The only thing I can do with this is throw it out. It’s awful.
Pretty mediocre. Used lots of reviewer suggestions but just nothing special. Key lime no bake cheese was very good, but look at reviewer tweaks about less gelatin and sugar. Love George Stella !
The first recipe for chili con carne was put on paper in the 17th century by a nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as “La Dama de Azul,” the lady in blue. It is said that Sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers.
According to historians, the women of San Antonia using the recipe of Sister Mary made the spicy “Spanish” stew that is known as authentic Southwestern Chili. NO BEANS !!!
According to historians, the women of San Antonia using the recipe of Sister Mary made the spicy “Spanish” stew that is known as authentic Southwestern Chili. NO BEANS !!!
I’ll admit upfront that I made quite a few changes to the recipe, but found it to be a great starting point and one I’ll definitely make again. I used 1.5 pounds ground chuck and 1 pound hot Italian sausage; added a few slices of bacon I had left over; used 1 can diced tomatoes and 1 can fire roasted tomatoes instead of the fresh Roma tomatoes; used 1 can of dark kidney beans instead of black beans; added 3 bay leaves, 1 tsp. Liquid Smoke, 5 Tbsp. Worcestershire sauce and an 8 oz. can of tomato sauce. I was leery of using so much chili powder and cumin, so used half, but after tasting it went ahead and added all that was called for. Just enough heat and very tasty on a cold night. Served with a little shredded cheddar sour cream and crumbled bacon on top. This is a keeper!
Wrong recipe or wrong picture. The picture shows black olives…in Chili?
I also LOVE this recipe! It is so simple yet full of flavor. I have made chili from an old joy of cooking cookbook my mom had…this recipe is by far much much better. I honestly think the cumin is what makes this taste great. I have also substituted canned tomatoes, and usually use 2 cans of black beans.I’ve made it without the fresh chili and I don’t miss it! Definitely try if you are looking for a super tasty, easy, and FAST chili recipe! 😀
Fantastic recipe! I halved it as it was only going to be for my husband and I so figured the orignial recipe was just too much. We still ended up with leftovers which I froze for future use. I cut back on the cumin and added some paprika. I also omitted the garlic powder all the togetrher simply because I used the fresh garlic and didn’t want to overpower the dish with too much spice. Anyway, I don’t know if my omissions and additions did anything for it, but we loved this chili. Served it with some cut up avocado, sour cream, and shredded cheese. Really great meal!
Tremendous. Sure fire hit. Thanks George.
Read the reviews first so i used 2lb of ground chuck and added a can of chicken broth. The chicken broth made it soupy but the spices over power the dish. I only used 2TBSP of cumin and 3.5 tablespoons of chili powder. The chili powder over powers the dish. Have not added cilantro and sour cream yet but hopefully it will mellow out strong chili powder taste. I love hot food but this is way overboard on the seasonings. Not spicy hot just tastes like chili powder. Would make again using half of the chili powder and cumin-makers be ware.
so tasty! served w/ diced onions, grated cheese and avocado. added some kidney beans. agree–too much meat, but will know to add more beans next time! didn’t use mild green peppers, but still turned out delicious. also served w/ quesadillas.