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Chili Con Carne

Updated on November 7, 2017
Chili Con Carne
Chili Con Carne
Cast your vote for chili con carne recipe
tomatoes from the farmer's market
tomatoes from the farmer's market
Saute Ground Beef with chopped onion, celery and green pepper
Saute Ground Beef with chopped onion, celery and green pepper
Add tomato paste and then diced tomatoes
Add tomato paste and then diced tomatoes
drain and add kidney beans
drain and add kidney beans

It's that time of year again when the outdoor temperatures are cold and the drafts in the house give you a chill. That's when it's time to make and eat Chili.

Since I was asked for this recipe by Jennifer, I decided to post this not so original recipe as an alternative to the canned Chili that Jennifer uses in her recipe. This recipe has been in our family for many years and I've made it with tomatoes like this recipe or with canned tomato soup and ketchup which is much quicker. Either way it is a basic that I made especially for my husband and I haven't made it much since his passing. Since I did this recipe from memory, I almost forgot to add the red kidney beans to the recipe. That would have been disastrous since without the beans it's not chili.

My son who lived with me did not eat beans of any kind and I would divide the tomato mixture before I added the beans so that he would eat it. Since he passed away in the Spring of this year, I can now make it the traditional way with the kidney beans.

Cook Time

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 1/2 gallon


  • 1# ground meat
  • 6-8 tomatoes, cleaned and chopped
  • 1 can tomato paste
  • 3 stalks celery, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • salt and pepper
  • chili powder, to taste
  • 1 can Red Kidney Beans
  1. Clean and cut the tomatoes into small chunks and set aside.
  2. Chop the celery, green pepper and onion into a medium size pan.
  3. Add your ground meat and pan fry while stirring to break up the ground meat. .
  4. Add your tomato paste and stir into the meat and vegetable mixture. Spoon off the grease
  5. Add your tomatoes to the mixture and simmer to cook through. If your chili is too thin for your liking, you can add a can of condensed tomato soup to thicken it up and add additional flavorings.
  6. Drain the kidney beans, add to chili and simmer until the beans are tender. Add your seasonings and chili powder to taste.
Nutrition Facts
Serving size: 1 cup
Calories 256
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 3 g15%
Unsaturated fat 4 g
Carbohydrates 22 g7%
Protein 25 g50%
Cholesterol 134 mg45%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Life moves on and the stores have greatly improved their selections. You can now purchase your chopped onions, celery and green peppers on the shelf which save time.

You can use large cans of chopped tomatoes instead of tomatoes out of the garden. If you buy the tomatoes, I suggest doubling the amount of tomatoes and using plum tomatoes.


Submit a Comment

  • bearnmom profile image

    Laura L Scotty 15 months ago from Pittsburgh, Pennsylvania

    Thank you for your comments on the recipe. Enjoy :)

  • Janellegems profile image

    Janellegems 15 months ago from United States

    Looks very tasty. I never put celery in my chili, definitely will try this recipe. Thanks for sharing.