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Festive Chili Con Carne

creative.chef's picture
  Ground beef/Pork 1 Pound
  Onion 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Chili powder 4 Teaspoon
  Salt 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Canned whole tomatoes 16 Ounce, undrained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Red wine vinegar 1 Tablespoon
  Tortilla chips/Crackers 1 Cup (16 tbs)

Crumble meat into microwave-safe plastic colander.
Place colander in 2-quart microwave-safe casserole.
Microwave, uncovered, at High power until meat is no longer pink, 4 to 6 minutes; stir with fork to break up meat every 2 minutes during cooking.
Discard meat drippings from casserole.
Transfer meat from colander to casserole; break up into small pieces with back of spoon.
Stir in onion, green pepper and garlic.
Microwave, uncovered, at High power until onion and pepper are tender, 4 to 5 minutes.
Add chili powder, salt and oregano to casserole; mix well.
Drain tomato liquid into casserole.
Chop tomatoes in can with scissors or knife; add to casserole.
Add tomato sauce and beans; mix well.
Microwave, covered with lid, at High power 5 minutes.
Add vinegar to chili; stir to mix well.
Microwave, uncovered, at Medium (50%) power 20 to 25 minutes until slightly thickened and to allow flavors to blend; stir twice during cooking.

Recipe Summary

Side Dish

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Festive Chili Con Carne Recipe