Slow-Cooked Chile Con Carne
To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.
Recipe by Cooking Light April 2007
To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.
This was quite nice. I added a can of diced tomatoes with jalapenos, went with generous spice amts., and forgot the salt... YUM! I will certainly make again!
Read MoreWell, I probably wouldn't do it for a special occasion, but it was easy and very good, different then the other chiles I make. I did it exactly as written, I would consider adding peppers( fresh) if I had them on hand. Served with salad and cornbread.
Read MoreThis is one of my favorite chili recipes. I make it about once a month in the fall and winter. I use 2 cans of undrained diced tomatoes instead of fresh - usually with chiles if I have them. I also will play with the seasoning. It comes out nice and think with very tender beef.
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