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Print This Mexi Chili Recipe

Mexi Chili Con Carne Recipe

Great recipe for those chilly fall days. Brown the ground beef and add in the rest of the ingredients, simmer and enjoy Mexi Chili Con Carne.
The added flavor of cinnamon is quite a treat.

1 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 – 32 ounce can ready cut tomatoes
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 – 15.5 ounce can kidney beans
3 whole cloves
1/2 cinnamon stick

Stovetop Temp: simmer
Recipe Cooking Time:
Pan Type: large skillet

Chili Con Carne Directions

In a large skillet cook the ground beef with chopped onions, chopped peppers and minced garlic, until meat is no longer pink.
Drain off excess fat.
Add un drained tomatoes, bay leaf, salt, black pepper, chili powder, cayenne pepper, kidney beans, whole cloves and cinnamon stick.
Bring chili con carne mixture to a boil.
Reduce heat and simmer chili covered for about 2 hours.
Remove cloves and cinnamon stick before serving.

Ladle mexi chili con carne into bowls. Serve with a dollop of sour cream and a sprinkle of cheddar cheese.

Recipe Serves: about 6
Nutrition Facts
Serving Size 349 g
Calories 439
Calories from Fat 56
Total Fat 6.2g 10%
Saturated Fat 2.0g 10%
Cholesterol 68mg 23%
Sodium 470mg 20%
Total Carbohydrates 55.9g 19%
Dietary Fiber 14.7g 59%
Sugars 7.4g
Protein 41.5g
Vitamin A 21% Vitamin C 108% Calcium 8% Iron 123%

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