Chili Con Carne with Beans 2.0

This is Chili made with ground beef. I am pretty indifferent as to which version I like best. The ground beef version is a little easier to make and you don’t have to worry about cooking your chunks of beef till tender. Some times it can take quite awhile.


Lets get started:

You will need a large pot and the following stuff

1 Large Sweet Onion – Diced ¼ inch
5 Stalks Celery – Sliced ¼ inch
1 Med. Green Pepper – Diced ¼ inch
Several Cloves Garlic – Diced Fine
Or 3 Tbls Granulated Garlic (Not Garlic Salt)
½ of the tiny leaves and stalks of Celery from inside the Celery bundle – Diced Fine
2 Tbls of cooking oil
2 Tbls Butter
1 Tbls. Beef Base (More if you like your chili “beefy”) be sure the first ingredient on the beef base is NOT salt)
10 to 15 Jalapeno Slices Diced
10 to 20 dashes of Tabasco
2 Tbls Cayenne Pepper (The stuff you put on pizza, see “A word about spices” below)
Salt to taste (See Beef Base)
2 Tbls Brown Sugar
1 Tbls Seasoned Pepper
3 Tbls Mild or Hot Chili Powder
1 Tbls Cumin Powder
1 tsp. Basil
2 Bay Leaves
3 lbs Burger
4 15oz Cans Diced Tomatoes
3 15oz Cans Chili Style Pinto Beans
1 15oz Can Kidney Beans
1 26oz Can Tomato Sauce
1 Small Can Diced Green Chilies
1 12oz Can of Beer

Break raw burger into clumps and brown in large pan be sure not to put too much burger in pan at one time. The juices from the burger will just boil the burger not brown it. Once one batch of burger is browned place in heat resistant bowl and continue browning the rest of the burger till it is all browned and in the bowl. You could cook the sausage at this time too.

In your large pans you used for the meat add the butter and cooking oil, bring the pan up to heat over med-high to high flame and add the Onions, celery and green pepper cook untill lightly brown around the edges. Stir constantly to avoid burning.

Once the veggies are lightly browned around the edges toss in the garlic and celery leaves and cook for a minute or two, just be sure not to burn the garlic. Remove from heat and add to larger pot.

Combine all the cooked items in the largest pot you have. Open and pour in all the canned goods except the beer. Stir to combine ingredients. Add the diced Jalapeno, Tabasco, Bay Leaves Brown Sugar and other spices. Combine the beef base with about a cup of hot water and add to the pot.

Bring this whole mess to a simmer over med heat; being sure to stir it a lot. Open the beer and drink about a ¼ of the can, pour the rest into the pot. Once the Chili is at a simmer, lower the heat to just maintain the simmer, it shouldn’t be bubbling. Stir the chili every 10 minutes or so.

After about an hour taste the chili and adjust the spices.

Serving Suggestions: In bowl with saltine crackers, grated cheese, Jalapeno slices, and/or sour cream.


You know one of the amazing things about good chili is the fact that it is one of the best foods for left-over’s. In fact in my opinion chili is always better the next day..

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One Response to “Chili Con Carne with Beans 2.0”

  1. […] Not everyone was crazy about the chunks of beef in the “The Best Chili Con Carne with Beans” so I made it with ground beef. Here is The Best Chili Con Carne with Beans 2.0. […]

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