Chili Con Carne

Chili Con Carne
Servings: 6 Prep 10 mins Cook 11 mins Slow Cook on HIGH for 4 hours or LOW for 6 hours


  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 pounds boneless beef round steak, trimmed and cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • 3 tablespoons plus 1 teaspoon chili powder
  • 3 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 package (10 ounces) frozen corn
  • 3 tablespoons finely ground cornmeal
  • Sour cream, sliced avocado and cilantro for garnish (optional)

Make It

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add beef to skillet and cook, stirring occasionally, for 8 minutes, draining any accumulated fat. Remove beef to slow cooker; reduce heat to medium. Add 1 teaspoon oil to skillet; add garlic and onion and cook, stirring, for 2 minutes. Stir in 3 tablespoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook 1 minute, stirring constantly.

2. Scrape skillet contents into slow cooker and add corn and 3-3/4 cups water (enough to cover by 1 inch). Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. When there is 1 hour cook time remaining, stir together corn meal and 3 tablespoons water. Stir in cornmeal paste, remaining 1 teaspoon chili powder, 1-1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook for 1 more hour or until thickened. Garnish with sour cream, avocado and cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 374, Fat, total (g): 17, chol. (mg): 60, sat. fat (g): 5, carb. (g): 21, fiber (g): 4, pro. (g): 36, sodium (mg): 536, Percent Daily Values are based on a 2,000 calorie diet.