This tummy-warming tasty chili con carne recipe is sure to become a family favorite. Serve with crusty bread, rolls or biscuits.
Servings8
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
2tbspoil
1cuponion, chopped
½cupgreen pepper, chopped
1cupcelery, chopped
1garlic clove, minced
1½lblean or extra-lean ground beef
1– 28 oz. can diced tomatoes with juice
2– 14 oz. cans kidney beans, undrained
1– 10 oz. can tomato soup
1– 5½ oz. can tomato paste
Pinchcloves
Pinchpepper
1– 2 tsp chili powder, to taste
3tbspbrown sugar
2tbspbalsamic vinegar (I use oregano flavoured from our local Liquid Gold store)
1tspliquid beef bouillon
1bayleaf
4oz.fresh mushrooms, sliced
Instructions
In large pot, heat oil. Add onion, green pepper, celery, and minced garlic clove. Quickly sauté over medium heat for 3-4 minutes, stirring constantly.
Add ground beef and cook until browned, stirring frequently.
Add remaining ingredients except mushrooms. Bring mixture just to a boil, then immediately reduce heat to simmer. Cover and slowly cook the chili for about 30 minutes, then add the sliced mushrooms. Cover and simmer for another 30-40 minutes.
Serve hot with bread, rolls, or biscuits. If desired, garnish each serving with a dollop of sour cream, grated cheddar cheese, and/or sliced green onions.