Chili con Carne | The Foodies' Kitchen
4 In Grains & Legumes/ Meats & Poultry/ Recipes

Chili con Carne

Chili con Carne has been a family favorite, so naturally I had to search for a really great recipe. I found this one, and even though it was a cook off winner, I had the nerve to adjust it to my own taste. I can’t help myself!

Don’t be afraid of the cocoa and cinnamon, try it. I promise you will like the flavor, and it doesn’t end up tasting like chocolate beans. Don’t use regular cocoa though! Use the unsweetened kind.

I also recommend that you top this dish with shredded cheddar cheese.


Chili Con Carne

Based on the recipe from the Winner of the 1985 NY State Chili Cook-Off
Serves 6

1/4 cup olive oil
1 large yellow onions, chopped
1 garlic cloves, minced
1 lbs beef, ground, coarsely ground
1 teaspoon salt
3 tbsp bayou seasoning
3 teaspoon cumin
1 ½ tablespoons unsweetened cocoa
2 teaspoons cinnamon
1 cup tomato sauce (not ketchup!)
2 cups beef stock or canned broth
1 lb kidney beans, or red beans with its liquid
1 bell pepper, chopped


  1. In a large pot, over med heat warm the oil.
  2. Add onion and the garlic clove and cook, stirring occasionally, until tender. About 8 min
  3. Season ground beef with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 10 minutes
  4. Stir in bayou seasoning, cumin, cocoa, and cinnamon.  Cook, stirring, 2 min.
  5. Stir in tomato sauce, beef stock and red beans with their liquid, and the chopped green bell pepper.  Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
  6. Adjust the seasoning to your liking and simmer another 15 minutes or until chili is thickened.


  • You can serve this over a bed of white rice, garnish with a little chopped green bell pepper and tomato and some avocado on the side. Alone with corn chips and shredded cheddar cheese on top is also great.

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    Thursday February 27th, 2014 at 08:40 AM

    Buen día!! gracias por compartir la receta!! en lugar de cocoa amarga, se podría utilizar el chocolate guatemalteco para hacer chocolate caliente? saludos!!

    • Reply
      Thursday February 27th, 2014 at 08:51 AM

      Hola Wendy! Puedes sustituirlo por chocolate de tableta guatemalteco, pero de preferencia debería de ser chocolate sin azúcar. Te recomendamos usar 2 cucharadas de Chocolate de tableta rallado (en lugar de 1½ cucharaditas que pide de cocoa amarga).
      Gracias por tu comentario y cuéntanos como te sale el Chili con Carne!

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