Chili Con Carne with Corn

Chili Con Carne

  • Chili Con Carne
  • Chili is must forFall. This one is so flavorful you will eat it into winter too. If you soak the dry beans for several hours ahead of time, they will require less cooking time. Make sure if you do this to drain the soaking water and replace with fresh water before cooking the beans.
Servings Prep Time
4 servings 60 minutes


Servings: servings


  1. Start with the pinto & kidney beans. (If using canned beans, rinse them and skip to step 2.) Put the beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water). Bring to a boil and lower the heat to a simmer. Simmer, covered, for about 2 1/2 hours or until the beans are tender.
  2. While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp. of butter to the rice while it is cooking for flavor.
  3. In a large skillet, sauté onions and garlic in 2 Tbsp. of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes and one can of green chilies. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.
  4. Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.
  5. Serve over rice with cheddar cheese and a side of warm corn tortillas.

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