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Mark's Chili Con Carne

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This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

. Prep
20 min.
1 1/3 hours
Ready In
1 2/3 hours
8 servings
Trans-fat Free, Low Carb
Metric measurements


1pound ground beef
1tablespoon olive oilVideo
1tablespoon chile oil *
1large onion chopped
4each hot peppers fresh, finely chopped *
2cloves garlicVideo chopped
15ounces tomato sauce
1tablespoon chili powder
1/2teaspoon cayenne pepperVideo *
1x red hot pepper sauce (eg. Tabasco) *
1teaspoon cumin
1/2teaspoon achiote powder *
1/2teaspoon coriander *
1/2teaspoon paprika
1/4teaspoon oregano *
1/4teaspoon black pepper *
1/2teaspoon salt
* not incl. in nutrient facts


In a large pot, sauté the ground beef until browned and then remove with a slotted spoon.

Drain the fat if you wish.

Add the oils and then sauté the onion and peppers until soft.

Add the garlic and sauté one minute.

Add all of the remaining ingredients and the meat.

Bring to a boil and simmer for one hour, stirring frequently.

Add more salt if necessary.

First published: last updated: 2014-12-16

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0
Home chef
 over 3 years ago

This Is one of the best chilies I have ever tasted. I am on a lo carb diet and this fits in perfectly


Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 18852% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 210mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 30g
Vitamin A 10% Vitamin C 17%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
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