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Chili con Carne - Stove Top or Crock Pot! Recipe

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1 vote | 5865 views

Hurray for fall and chili time! This makes a batch for about 5 adult servings, but there’s no such thing as having too much chili. You can freeze leftovers or just double the recipe and freeze the extra for busy week nights. I try to make a day ahead to deepen the flavors.

Prep time:
Cook time:
Servings: 5
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Ingredients

Cost per serving $1.62 view details
  • 1 pound ground beef (I use extra lean)
  • 1 1/3 cups chopped onion (about 1 large onion)
  • 3/4 cup chopped green bell pepper
  • 3 cloves garlic minced
  • 2 ½ to 3 cups peeled chopped fresh tomatoes (or use equivalent amount canned petite diced tomatoes)
  • 1 8-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 1 15-ounce can pinto beans (drained and rinsed if you prefer, or use 2 cups cooked from dried pinto beans)

Directions

  1. STOVE TOP DIRECTIONS:
  2. In large saucepot or Dutch oven saute hamburger over medium heat with onions, bell pepper and garlic til meat is browned and vegetables softened, about 5-6 minutes; drain fat.
  3. Stir in tomatoes, tomato sauce, tomato paste, chili powder, cumin, salt, black pepper and red pepper flakes.
  4. Bring to boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
  5. Stir in beans and heat through.
  6. CROCKPOT DIRECTIONS:
  7. Brown meat with onion, green pepper and garlic as above and drain. In a 4 quart crockpot combine browned meat mixture with remaining ingredients except beans (add them the final half hour of cooking.) Cook on Low setting 7-8 hours or on High 4-5 hours.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 371g
Recipe makes 5 servings
Calories 342  
Calories from Fat 152 44%
Total Fat 16.91g 21%
Saturated Fat 6.45g 26%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 647mg 27%
Potassium 978mg 28%
Total Carbs 26.49g 7%
Dietary Fiber 7.6g 25%
Sugars 7.24g 5%
Protein 22.66g 36%

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