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Bowl of Chili with a dob of sour cream, grated cheddar cheese, and slice3d green onions

Chili Con Carne

This tummy-warming tasty chili con carne recipe is sure to become a family favorite. Serve with crusty bread, rolls or biscuits.
Servings 8
My Island Bistro Kitchen Barbara99


  • 2 tbsp oil
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • 1 cup celery, chopped
  • 1 garlic clove, minced
  • lb lean 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
  • Pinch cloves
  • Pinch pepper
  • 1 – 2 tsp chili powder, to taste
  • 3 tbsp brown sugar
  • 2 tbsp balsamic vinegar (I use oregano flavoured from our local Liquid Gold store)
  • 1 tsp liquid beef bouillon
  • 1 bayleaf
  • 4 oz. fresh mushrooms, sliced


  1. 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.
  2. Add ground beef and cook until browned, stirring frequently.
  3. 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.
  4. 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.

Recipe Notes

Yield: 8-10 servings