Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, November 04, 2013

30 Minute Chili Con Carne

One of the things I like best about fall is hearty soups and stews... and chili is one of the best stews around.  This recipe goes together really quickly, but packs a lot of flavor.  Great for a weeknight meal!  {Make extra - it keeps well and is wonderful the next day too!}

30 Minute Chili Con Carne


  • 2 red bell peppers, chopped
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 pound pork tenderloin, cut into bite-sized strips
  • 1 pound beef tenderloin, cut into bite-sized strips
  • 2 tablespoons flour 
  • 3 tablespoons chili powder 
  • 2 tablespoons ground cumin 
  • 1 tablespoon cayenne pepper 
  • 2 15-ounce cans diced tomatoes
  • 1 6-ounce can tomato paste
  • 1/4 cup red wine vinegar 


Heat the oil over medium-high heat in a Dutch oven or deep skillet. Add the bell peppers, garlic, onion, pork and beef and saute for 5 minutes, stirring constantly.

Stir in the flour, chili powder, cumin, and cayenne pepper. Stir over low heat, stirring frequently, for 3 minutes to cook the spices.

Add the tomatoes, tomato paste and vinegar and bring to a boil over medium heat. Simmer the chili, stirring occasionally for 20-25 minutes, until thick and the meat is tender.

I love this chili.  I actually add more cayenne because I like it extra spicy, but you can tailor that to your taste.

You can also add cooked black beans if you like beans in your chili.  Cook the beans at least 5 minutes with the chili so that take on some of the amazing flavor.

Serve with hot cornbread for a traditional offering or tortillas if you'd like a bit of a twist.  Or even over a baked potato.  This is versatile!

zentMRS - Love in the Kitchen
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