How to Make Mexican Chili Con Carne

Mexican Chili Con Carne is so versatile to use during the holiday season or any time of the year. I love adding fresh chopped tomatoes and green peppers and herbs at the last minute for a fresh flavor burst. Serve this over white rice, baked potatoes or even a bowl of tortilla chips.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 pounds round steak cut into bite size pieces
• 1 22 oz can dark kidney beans with fluid
• 1 cp chopped onion
• 5 cloves chopped garlic
• 3 dried Guajillo-puya chili peppers
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp fennel
• 1 tb spanish paprika
• 1 tsp tumeric
• 1 tb salt
• 3 chipolte peppers in adobo sauce (Goya)

1. First brown your steak in a few drops of oil. Add chopped onion, garlic, chipolte peppers and ground spices.
2. Stir in kidney beans and fluid from can.
3. Transfer everything into a crock pot and cook for 6 hours on medium heat.
4. Now stir well and add freshly chopped tomatoes, bell peppers, a little cilantro and even pineapple as you like. Serve over nice large baked potatoes and dinner is ready!
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Tips & Warnings

• Add nonfat sour cream and fat free cheese for a lower calorie version
• Extra sour cream will tone down the spiciness for those who like it milder.