Chili Con Carne is a great option for dinner!
I know for most people chili is more of a cold weather dish, but we happen to really enjoy it in the summer months topped over nachos or over grilled hot dogs. A few weeks back, I decided to try this delicious Chili Con Carne. It was full of delicious beans and lots of chili powder. It turned out to be perfect paired with hot dogs.
I also loved that it made a skillet full, I was able to freeze part of it to reheat later on during the month making it last a little bit longer. This recipe was adapted out of a very old Better Homes & Gardens cookbook. This one was passed along to me by my grandma several years ago.
I happen to LOVE using this Cast-Iron Skillet to make this dish, keep in mind this is an Amazon affiliate link.
I love that in this cookbook the recipes are down home cooking type meals, they are comfort meals. These are the meals my grandma used to make for us as kids and she truly had some of the best home cooking!
Ready for dinner tonight? Enjoy!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Chili Con Carne
- 1 Lb Ground Beef
- 1/2 Cup Diced Onion
- 1 Green Pepper Chopped
- 2 15 oz Cans of Dark Red Kidney Beans
- 1 28 oz Can of Diced Tomatoes
- 1 8 oz Can of Tomato Sauce
- 1 1/2 Tbsp Chili Powder
- 1 Tsp Salt
- 1 Bay Leaf
- Cayenne Pepper
- Spray a cast iron skillet with non-stick cooking spray, then brown the ground beef. Drain if needed, leaving a little bit of grease.
- Add in the onion and pepper, and cook until nearly soft.
- Add in the beans, tomatoes, sauce, chili powder, and salt. Mix it well.
- Add in the bay leaf, then the amount of cayenne pepper you prefer.
- Simmer in the skillet for 1 1/2 hours on medium-low heat.
- Remove Bay Leaf.
- Serve as is or with nachos or hot dogs.