Tested till perfect Chunky Chili con Carne
Chunky Chili Con Carn
Photography by Matthew Kimura

Chunky Chili con Carne

Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbstewing beef cubes
  • 1 tbsp 1tbspvegetable oil
  • 2 2oniononions, chopped
  • 2 2cloves garlic, slivered
  • 2 tbsp 2tbspchili powder
  • 2 tsp 2tspground cumin
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspdried oregano
  • 1 tsp 1tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatotomatoes
  • 1 cup 1cupbeef stock
  • 2 tbsp 2tbspred wine vinegar
  • 2 tbsp 2tbsptomato paste
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Cut beef into smaller bite-size pieces. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.

Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt ; cook, stirring often, until softened, about 5 minutes.

Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)

Nutritional Information Per serving: about

cal 255 pro 27g total fat 12g sat. fat 4g
carb 10g fibre 2g chol 63mg sodium 408mg

% RDI:

calcium 6 iron 26 vit A 13 vit C 30
folate 8
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