Chunky Chili con Carne Chunky Chili con Carne

Chunky Chili Con Carn Image by: Chunky Chili Con Carn Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005



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 facts <b>Per serving:</b> about

  • Sodium 408 mg
  • Protein 27 g
  • Calories 255.0
  • Total fat 12 g
  • Cholesterol 63 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g


  • Iron 26.0
  • Folate 8.0
  • Calcium 6.0
  • Vitamin A 13.0
  • Vitamin C 30.0
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Chunky Chili con Carne