Mike's Fantastic Chili Con Carne With Beans

This was the 1st time I made chili, so I followed the recipe exactly. It was very good and I had some leftover for lunch the next day, plus some for the freezer. I plan to make Left-over Chili Bake(#18046).

This is my go-to chili recipe. I use one large onion, diced carrots and a whole med. size green pepper. I up the chili powder to one heaping tablespoon and I add a sliced, seeded jalapeno. I don't add the tequila or bouillon cube and I hate thickening a good recipe with flour and water. I don't rinse the two 19oz. cans of red kidneys so the starch is from the beans thickens the chili. Great to freeze!! Thanks Mike!!

I found this recipe about a year ago and have been making this version ever since. It's very flavorful and everyone at works loves it when I bring it for potlucks. Don't cook it too long or you'll loose the freshness of the tomatoes and peppers.

I pulled this recipe off this site about two years ago and have made it about 20-30 times since. EVERYONE loves it! I add about a tablespoon more chili powder and cumin for a stronger flavor, and use venison instead of beef. It really is fantastic!

We all really love chili, and this was a simple but good one. I increased the chilli powder to 2 tablespoons as mine is quite mild. I don't like flour as a thickener to finish a dish, so I just dumped in all the water at the start then allowed the sauce to simmer and reduce until it was the right consistency for us. I didn't use the tequila.