“Easy-to-make” Chili Con Carne is deliciously satisfying on a cold winter day.  This gluten-free, budget-friendly Chili Con Carne recipe is made with ground beef (I use pasture raised ground beef), kidney beans, canned tomatoes, chili powder, garlic and onions.  

However,  I do have a few tricks to make this old-fashioned hamburger chili, taste extra-wonderful:  I add a little white wine and garlic powder in addition to the fresh minced garlic and I add both diced celery and celery seed.  Simple additions, but they really give Chili Con Carne an extra “kick-in-the-pants” flavor boost.

Chili Con Carne

Cook until browned in 3 tablespoons olive oil.  Salt & pepper to taste:
1 -1 1/2 pounds ground beef
Add and cook until softened, about 5 – 7 minutes:
1/2 medium onion, peeled and diced
1-2 stalks celery, diced
3 – 4 large cloves garlic, minced
Stir in:
1 can kidney beans, drained (15.25 oz./432g) 
       Tip: Rinse the kidney beans until the water is clear
1 can diced tomatoes (14.5 oz. /411 g)
1 can tomato sauce (15 oz. /425g)
1 1/4 teaspoons garlic powder
1-2 teaspoons chili powder (to taste)
1 1/4 teaspoons dried crushed oregano
1/16th (dash) celery seed
1/4 cup white wine

Cook over medium heat until the chili starts to simmer (chili will get hot and start to bubble around the edges.)  Turn heat to low and cook, stirring frequently about 30 minutes.  Taste your chili.  Adjust seasoning if needed.  Serve hot.  I like to serve Chili Con Carne with a simple green salad.   If you want a dessert to go with your dinner, Easy Homemade Applesauce is delicious with this.  Enjoy!

Note:  You can use hot, medium or mild chili powder depending on your taste.  I used two teaspoons of Penzey’s Medium-Hot Chili Powder. 

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