Sweet and spicy chili con carne is an easy dish to warm up with. Serve with a mixed green salad or corn bread and you have a hearty meal.
Sweet and spicy chili con carne is perfect for game day or cold winter nights. I love to serve it with a mixed green salad or corn bread for a full meal.
I usually make this chili on the stove-top. It comes together quite quickly within 30 – 35 minutes. But, it can also be cooked in a slow-cooker. If you use a slow cooker, first saute the onion in the butter in a skillet. Then brown the ground beef. Then add all ingredients to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. This is a great option for a busy weekend if you have to run out and do a few errands while your dinner cooks.
Chili is tasty with a dollop of sour cream or shredded cheddar cheese toppings.
I hope you enjoy this recipe for sweet and spicy chili con carne. It is simple and delicious.
Happy cooking,
Michelle
Sweet and spicy chili con carne
Perfect for game day or cold winter nights – warm up with this sweet and spicy chili con carne. Serve with a mixed green salad or corn bread and you have a hearty meal.
What you’ll need
2 tbsp butter
1 small onion (finely chopped)
1 lb ground beef (lean ground beef is best)
1/2 tsp salt
1 pinch black pepper
1 tsp chili powder
1/2 tsp cayenne pepper
2 cans tomato soup (10 oz)
2 cans kidney beans (rinsed)
half to 3/4 a can of water (use tomato soup can)
sour cream and shredded cheddar cheese for garnish
Optional: Add 1/4 cup frozen corn kernels if you like for a variation
Instructions
On medium-high heat, melt butter in a sauce pan. Add onion and cook a few minutes until it softens. Add the beef and brown slightly.
Rinse the kidney beans in a strainer and set aside. Add seasonings, tomato soup, kidney beans, and water.
Reduce heat to medium-low and cook slowly for about 30 minutes stirring occasionally.
Top with a dollop of sour cream or shredded cheddar cheese toppings.
Source: northwestspoon.com
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