Spicy Chili con Carne

Every couple of months, in Utah at least, there are several grocery stores who have a case lot sale.  It is my favorite time to restock my pantry with canned fruit, vegetables, baking supplies, and canned beans!  I feel a sense of calm knowing that my family can live on what is stored in our pantry if there were ever the loss of income, natural disaster, or one week where I simply can not get the grocery store…I know you have those weeks!  My recipe for Chili con Carne uses many of the ingredients I have on hand.  It is simple, flavorful, and the best part is you can make it ahead of time!

Spicy Chili con Carne

  • 1 lb ground beef or turkey
  • 1 tblsp vegetable/canola oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1-2 jalapeño peppers, chopped with or without seeds
  • 1 clove garlic, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tblsp chili powder
  • 1 tblsp chipotle chili pepper
  • 2 14 oz cans diced tomatoes
  • 1 15 oz can corn, drained
  • 1 14 oz can kidney beans, drained and rinsed
  • 1 14 oz can black beans, drained and rinsed
  • 1 8 oz can tomato sauce

In a large skillet heat the oil and add the ground meat.  Brown the meat then add the onion, bell pepper, jalapeño, and garlic.  Good for 2-3 minutes and add the spices.  In a crock pot mix the rest of the ingredients.  Pour the meat mixture into the beans, corn, and tomato and stir.  Cook in the crockpot on low for 6 hours.

Cooks side note: You could put this chili together in a large pot, heat, and serve it immediately if you needed to.  If you do throw it together quickly make sure to cook the vegetables for about 7 minutes.

Wal Mart has the best price I have found for Chipotle Chili Pepper and I LOVE this spice!  I have used it in numerous recipes to have smoky heat including adding it to mayo for burgers.


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