Recipe

Chipolte Chili Con Carne

Chipolte Chili Con Carne

Photo by Seaward

  • This recipe was entered in the contest for Your Best Chili
  • Chef

    Seaward's Notes: Sundays, growing up, was known as "the cook's day off" in our house, so there was a slow-simmering pot of either Mom's spaghetti sauce or Dad's chili on the stove, available to partake of...

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Serves 6

1 tablespoon Unsalted butter Ask a question about this ingredient

1 tablespoon Olive oil Ask a question about this ingredient

1 cup Chopped yellow onion Ask a question about this ingredient

2 pounds Ground beef Ask a question about this ingredient

2 10¾ oz Cans condensed tomato soup Ask a question about this ingredient

2 15 oz Cans kidney beans Ask a question about this ingredient

1 tablespoon Chipotle chili powder (or 4 tablespoons of regular chili powder) Ask a question about this ingredient

1 teaspoon Kosher salt Ask a question about this ingredient

1 pound Mushrooms, sautéed separately in butter/olive oil combination (optional) Ask a question about this ingredient

  1. Add butter and olive oil to a large skillet; melt butter. Sauté onions until soft and translucent, about 10 minutes.

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  2. Add ground beef; stir and brown completely. Drain off excess grease.

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  3. Add tomato soup, kidney beans, chili powder, salt, and sautéed mushrooms, if using. Stir to blend.

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  4. Cover; cook slowly over a low flame, 1 hour, stirring occasionally.

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  5. Serve with crackers and/or sour cream, shredded cheese and chopped onions.

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