Chili Con Carne Winchester

Chili con carne Winchester is a weeknight pantry chili from the era when canned mixed vegetables felt like an upgrade. The Veg-All adds carrots, corn, peas, and lima beans without any chopping, while ground beef, kidney beans, and stewed tomatoes carry the chili foundation. Forty minutes start to finish, with most of that being passive simmering time.

This is a mild family-friendly chili by design, with no chili powder or cumin in the original ingredient list. The spice comes mostly from the stewed tomatoes, which usually carry oregano and basil. Add chili powder, cumin, or a pinch of cayenne if your crowd wants more heat.

Drain the kidney beans but use the canning liquid from the stewed tomatoes and mixed vegetables. That liquid carries flavor and helps build body in the broth.

Kitchen Tips

• Brown the ground beef hard for caramelized bits before adding the vegetables on top
• Drain off any excess fat from the beef before adding the rest of the ingredients
• Add 1 tablespoon chili powder and 1 teaspoon cumin if you want a more traditional chili flavor
• Simmer the full 40 minutes for the flavors to marry. Longer is even better.
• Serve with shredded cheese, sour cream, and oyster crackers for a full diner-style finish

Variations

• Sub black beans or pinto beans for the kidney beans
• Add a chopped jalapeno or serrano pepper with the green bell pepper for noticeable heat
• Stir in 1 cup frozen corn for extra sweetness if you want more vegetables