Chili con Carne

Chili con CarneRecipe
Photo: Antonis Achilleos; Styling: Lynn Miller

Serves 10

Cost per Serving:



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2 tablespoons vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
8 ounces hot Italian sausage, casings removed
1 large onion, chopped
4 cloves garlic, minced
2 jalapeños, seeded, finely chopped
2 tablespoons chili powder
1 tablespoon plus 1 tsp. cumin
2 teaspoons dried oregano
1/2 cup beer
2 14.5-oz. cans diced tomatoes
1 15.5-oz. can dark red kidney beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed


Prep: 20 Minutes
Cook: 7 Hours

1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.

2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.

3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.

Created date

April 2011

Nutritional Information

Calories 345
Fat 18 g
Satfat 6 g
Protein 27 g
Carbohydrate 20 g
Fiber 6 g
Cholesterol 76 mg
Sodium 1089 mg