Chili con Carne

Chili con Carne | Pinky's Pantry
I thought that since I posted the recipe for Bacon Cheddar Cornbread Muffins yesterday, I would post My Old Goat’s Chili con Carne recipe today. His chili is a family favorite. He seasons it with Carroll Shelby’s Chili Mix (which you fix hot or mild according to your own preference) and a packet of McCormick Chili Seasoning Mix. I asked Old Goat if he would give me his recipe so that I could post it here and he agreed to share it with me.

CHILI CON CARNE

  • 2½ lbs. lean ground chuck
  • 1 small onion, diced
  • 2 cans tomato sauce
  • 1 pkg. Carroll Shelby’s Original Texas Brand Chili Mix
  • 1 packet McCormick Mild Chili Seasoning Mix
  • 1 can diced tomatoes
  • 2 cans red kidney beans
  • 4 cans pinto beans
  • salt and pepper, to taste
  • Optional Garnishes:  chopped onions, shredded cheddar cheese, sour cream, chopped scallions or chives, tortilla chips
  1. In a large pot, saute ground beef. Drain off excess oil.
  2. Stir in diced onions and tomato sauce and bring to a simmer.
  3. Stir in the Carroll Shelby’s chili mix, using the spicy seasoning if desired.
  4. Add the McCormick chili seasoning.
  5. Add the diced tomatoes, kidney beans and pinto beans.
  6. Season with salt and pepper to taste. Omit the salt if you think it’s salty enough.
  7. Serve with optional garnishes on the side.