Spicy Chili con Carne


Guys let me tell ya, I’ve been a cookin’ lately! It’s December and compared to some of my friends from up North twenty degrees barely qualifies as cold but in these parts ” baby it’s cold outside!” So I’ve been indoors looking for the cure to soothe my soul and warm my hindparts! I might as well do what I do best and then I figured if your gonna do all this cooking anyways why not start a blog while your at it so the whole world can enjoy some comfort food right along with you! What can I say, I’m generous and after all there’s more in giving then there is in receiving as the saying goes. So here it is folks, my gift to you. I know you will enjoy my recipes just as much as my husband, dear friends and family do. These recipes are my whole heart in food form and my own original recipes. I add a little something extra to all my recipes that you won’t really find anywhere else.


That brings me to my very first post and gift to you. This Chili is beyond words and will transport you to one of three places from the very first bite. Either the cozy warm spot next to a lovely wood-burning fireplace with your precious pup Coco. A seat among a circle of your best friends around a campfire while you take turns telling stories about your last great adventure or to your favorite restaurant in New Mexico wondering how you ever lived without this amazing chili. Yes I said it! Its that good!


Chili con carne simply means beef chili and that’s very transparent because this recipes roots run deep. Its full of body, depth and flavor galore yet it can be made in less then an hour. When I tell you this chili is phenomenal, i am not exaggerating in the least. It has a spicy and tantalizing flavor filled with generous Mexican seasonings, onions, chilies and ground beef but not overly spicy. A few special ingredients take the depth of flavor out of this world and give it a kick and deeper smoky Mexican flair so don’t even think about leaving out the cinnamon and brown sugar, they are a must and i will find out! You’ll thank me later and don’t forget to serve it with some Mexican-style cornbread, over a bowl of white or Spanish rice or with the traditional fixins’ of either saltine crackers or tortilla chips, lime, sour cream, guacamole, salsa and tons of cheese because lets face it, cheese takes everything over the top and it melts right in the bowl. My family occasionally does something simple yet delicious and drizzles ranch dressing right inside the bowl and serve with saltines for a campfire feel! The possibilities are endless folks! So lets get cookin’!


Cooks Notes:

This taste even better the next day and will leave leftovers you will be proud to eat again and again. This dish also freezes well, just place frozen chili in your Dutch oven and add some beef broth or water and bring to a boil then turn your heat down to a simmer and let it warm through.


2 pounds seasoned and cooked ground beef, drain most of the fat

1/2 pack or 1 to 2 cups hickory smoked bacon, cooked and chopped and reserve 2 tablespoons of bacon fat

1 large onion, chopped

2 cups bell peppers, chopped

3 cloves garlic, freshly minced

4 cans of Rotel diced tomatoes and chilies, do not drain

1/2 cup jarred jalapenos

3 cans kidney beans and/or black beans, rinsed and drained

Kosher salt to taste

Mexican, Taco or Cajun seasoning blend to taste

1 tablespoon onion powder or to taste

1 tablespoon garlic powder or to taste

1 tablespoon dried oregano or Italian seasoning

1/4 cup ketchup or tomato paste

1/4 cup brown sugar

1/2 tablespoon ground cinnamon (Not optional, a must use ingredient.)

1 box of low sodium beef broth

  1. Start out by seasoning your ground beef very well with salt or seasoning salt blend and freshly ground black pepper and cook in a large skillet until well done, being sure to break up meat as it cooks. Once meat is well cooked, drain the majority of the fat leaving only a small amount in the skillet to keep the flavor. While the ground beef cooks, lets work on the bacon. In a large cast iron pot or your favorite dutch oven start cooking your pre-chopped bacon over medium heat until you render out the fat and it crisp up nicely. The key is patience so as not to burn the bacon. Once bacon is cooked drain on a paper towel and drain most of the bacon grease out of the pot leaving about two tablespoons to saute the veggies in.
  2. Reduce your heat to medium and start sauteing your chopped onions and bell peppers until softened and translucent, we want to make sure every layer is well flavored so be sure to season veggies lightly with a little salt while cooking .
  3. Once veggies have softened, add in the ground beef, cans of diced tomatoes, jalapenos and beans and mix well. Now add in all your seasonings including the cinnamon and brown sugar then add in the ketchup. Mix everything up very well and taste for seasonings adjusting if desired.
  4. Add in the beef broth and chopped bacon and mix well. Bring to a boil and then simmer on low for about twenty minutes.
  5. Serve hot with your favorite side dishes or fixings and enjoy! Feel free to add in hot sauce or more jalapenos if you like yours spicier!

4 Comments Add yours

  1. Walter says:

    This is is a very delicious presentation! Your choice of bold and light seasonings bring out the taste in the beef making it all pop. The addition of the cinnamon is a very good move and one that takes the dish to whole other lever. Keep cooking!


    1. kendracookseverything says:

      Thanks so much for your feedback! Yes, in my opinion that pinch of cinnamon makes it stupendous!👍


  2. Everett says:

    nice recipe,being a vegetarian, I wil make a minor change, by leaving out the meat and broth. Other than that, I will try this.

    Liked by 1 person

    1. Kendra la Foodie says:

      Thank you so much for your feedback! That sounds great, roasted corn would be great mixed in with the other veggies😊


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