Saturday, September 11, 2010

Chili Con Carne

This a wonderful meal to make on a rainy cool day, it is perfect to let simmer in a crockpot all day and come home to a delicious and filling meal. This recipe is a guideline but you can add any vegetables you like or those leftover from another meal and adjust the spices to your liking.

  • 1 pound lean ground beef
  • 2 medium celery stalks, cut up
  • 1/2 sweet red pepper, cut up
  • 1/2 green sweet pepper, cut up
  • 1 cup frozen peas
  • 1/2 cup green beans, cut up
  • 1-12 ounce/341 ml can of corn, with liquid
  • 1-28 ounce/796 ml can of diced tomatoes
  • 1-19 ounce/549 ml can of kidney beans or use a blend of beans
  • 3 tablespoons chili powder
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 red hot peppers, leave whole or cut up finely if you want more spice
  1. Brown ground beef in a frying pan chopping it finely as it browns.
  2. Pour into slow cooker, stir in the rest of the ingredients and let simmer on low for 8 to 9 hours.
  3. I served it with fresh baked multigrain bread and a salad.


  1. I love chili, and this sounds like a wonderful version with all the veggies in it. Looks delicious!

  2. This looks good! My mouth is watering!

  3. Betty, there are a number of great fall recipes being posted here that are perfect for the busy mom. Crock pots are a life's so nice to walk into the house after a busy day and smell supper. Your chili looks wonderful. Kathy (MGCC)

  4. YUM YUM what more can I say. Perfect dish for them fall/winter meals....thanks Betty.

  5. I love Chili! Thanks for the recipe post mom. I love how many vegies you added to the chili, good way to get more of their goodness into my family. :)

  6. I'd love to come over for the leftovers Betty!

  7. This sounds very yummy! I will make this soon!