Chili con carne with beans is a crowd-pleasing classic that's easy to put together. Make it a few hours ahead of time and keep in warm on a low stovetop setting, or refrigerate it overnight and reheat it to at least 135°F before serving.
Ingredients
Makes 25 servings (1/2 cup)
3-1/2 pounds lean ground beef
1 cup onion, chopped
1/2 tablespoon garlic, finely chopped
3/4 cup green pepper, chopped (optional)
1 teaspoon ground pepper
1-1/2 tablespoon chili powder
1/2 tablespoon paprika
1/2 tablespoon onion powder
2 tablespoons ground cumin
2 14.5 ounce cans diced tomatoes, with juice
2-1/2 cups water
2 6-ounce cans tomato paste
2 15-ounce cans pinto or kidney beans, drained
3 cups reduced-fat cheddar cheese, shredded (optional)
Directions
- Brown ground beef in a large pot on medium heat, stirring often. Drain off the fat.
- Return browned beef to heat and add the onions, garlic, green pepper (optional), pepper, chili powder, paprika, onion powder and cumin.
- Cook for 5 minutes.
- Stir in the tomatoes, water and tomato paste and mix well.
- Bring to boil and then reduce heat and cover. Simmer slowly, stirring occasionally until thick (about 40 minutes).
- Stir in beans. Cover and simmer. Stir occasionally.
- Garnish each serving with shredded cheese (optional) before serving.
Recipe adapted from the United States Department of Agriculture (USDA) Recipes for Schools
