Chili con Carne

Yields: 6 Servings

Chili con Carne

  • 1/2 pound ground beef
  • 1 28 ounce can crushed tomatoes
  • 1 can dark red kidney beans
  • 1/2 large onion
  • 1/2 green pepper
  • 1 clove garlic
  • 2 tablespoons Chili powder
  • 1/2 teaspoon Lawry's seasoned salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon Cayenne pepper
  • 1/4 teaspoon hot sauce
  1. Measure and combine all of the dry seasonings in a small cup.
  2. Stir to mix.
  3. Set aside. In a large saucepan combine the raw ground beef, the chopped onions, the chopped green pepper, and the minced garlic. Cook on medium high heat until the meat is browned and the vegetables are tender.
  4. Use a colander with a pie pan underneath to drain off the excess fat.
  5. Cool.
  6. Scrape the fat into the garbage can.
  7. Set aside the meat and vegetable mixture.
  8. Return the drained meat mixture to the pot. Add the tomatoes and undrained beans.
  9. Stir well and bring to a boil, stirring to avoid splattering.
  10. Have the lid handy in case the chili starts to splatter.
  11. Add the seasoning mixture.
  12. Add the hot sauce.
  13. Reduce the heat to low to simmer.
  14. Cover and simmer for 30 minutes..

Nutrition

  • Calories: 71
  • Fat: 3.61846635217 grams
  • Carbs: 2.84519109221 grams
  • Protein: 7.19815151142 grams