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Chili Con Carne

  • Prep Time: 10 Minutes (Total Time: 1 Hour 20 Minutes)
  • Serving Size: 9
  • 2 tablespoon Oil
  • 2 Medium Onions, Chopped
  • 1 Medium Green Pepper, Chopped
  • 2 Cloves Garlic, Minced
  • 1-1/2 pound Lean Ground Beef
  • 1 can Whole Peeled Tomatoes In Tomato Sauce, Undrained, Cut Up
  • 1 can Red Kidney Beans, Drained
  • 1 can Beef Broth
  • 1 can Tomato Paste
  • 2 tablespoon Chili Powder
  • 2 teaspoons Dried Oregano Leaves
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Crushed Red Pepper
  • 6 cups Hot Cooked Rice
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • HEAT oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic. Cook and stir 5 min. or until vegetables are tender. Add meat; cook and stir 5 min.

    ADD tomatoes with their liquid, the beans, broth, tomato paste and seasonings; bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour or until chili is thickened, stirring occasionally.

    SERVE over rice. Top with the cheese and sour cream.


    How to Cut Up Tomatoes

    Use a small knife to cut up tomatoes right in the can.

    Make Ahead

    This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.