Grams Chili Con Carne My Way Food

GRAM'S CHILI CON CARNE

Gram's Chili Con Carne image

As an Italian girl from New England, I can't really say much about chili. But my boyfriend and his family (neither Italian nor New Englanders) swear by this easy, economic recipe. We have had good results subbing ground beef-style veggie crumbles-- blasphemous I know, but sometimes we herbivores outnumber the omnivores--and I must say, it was pretty tasty! This is a really flexible recipe, so feel free to play with the amounts and types of peppers, spices, etc. Enjoy!

Provided by chiclet

Categories Beans

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 medium onion, diced
1 small bell pepper, diced
1 -2 minced chili pepper (we usually use one jalapeno and one really small habanero)
2 (15 1/2 ounce) cans kidney beans, undrained
2 lbs ground round
2 (10 ounce) cans condensed tomato soup
1/4 cup butter
2 cups water
4 -6 teaspoons brown sugar
1 1/2 teaspoons salt
1 teaspoon chili powder

Steps:

Melt butter in a large, heavy-bottomed pot. Fry meat in butter until browned, breaking it up into small chunks as it fries.
When meat is browned and crumbled, stir in diced onions, canned beans and their juice, tomato soup, and water.
Season with brown sugar, salt and chili powder. Bring to a boil, then turn heat down and simmer slowly, uncovered, stirring from time to time until chili reaches desired consistency (1-3 hours depending on how thick you like it).
Add more salt and chili powder to taste before serving. Garnish with grated cheese or sour cream if you like.

Nutrition Facts : Calories 491.1, Fat 29.6, SaturatedFat 12.7, Cholesterol 95.8, Sodium 1275.3, Carbohydrate 30.2, Fiber 6.1, Sugar 11.1, Protein 26.8

WAYNE GRETZKY'S CHILI CON CARNE

Wayne Gretzky's Chili Con Carne image

This is a recipe printed in our home town newspaper years ago. It stated this was Wayne's favourite recipe for chili con carne. It has a good mix of tastes and textures and the surprise ingredient, pineapple, adds a cool refreshing finish.

Provided by Sharon in Ontario.

Categories Mexican

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 kg ground beef
3 large onions, chopped
3 stalks celery, sliced
1 large green pepper, diced
1 (156 ml) can tomato paste
1 (796 ml) can tomatoes
1 (540 ml) can kidney beans
2 (398 ml) cans baked beans
1 cup dry red wine (optional)
3 dashes hot pepper sauce
2 teaspoons Worcestershire sauce
salt and pepper
1 1/2-2 tablespoons chili powder
1 (540 ml) can pineapple chunks

Steps:

Cook beef in a frying pan over low heat until a small amount of melted fat forms.
Stir in green pepper, celery and onions.
Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.).
Stir in tomato paste, tomatoes, beans and seasonings.
Simmer over low heat 30- 45 min.
,stirring often.
Add drained pineapple chunks just before serving.
If desired, mixture can be thinned with juice of drained pineapple.

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