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Chili con Carne

  • Yield: 5 servings
  • Prep Time: 20 minutes
  • Cooking Time: 1 hour, 30 minutes

Chili con Carne


  • 2 tbsp Olive oil
  • 2 lbs Ground beef
  • 1 Large onion, chopped
  • 4 cloves Garlic, chopped
  • 2 tbsp Ground cumin
  • 2 tbsp Dried oregano
  • 2 tsp Smoked paprika
  • ½ tsp Cayenne pepper
  • 2 tbsp Tomato paste
  • 28 oz can Crushed tomatoes
  • ½ cup Beef stock
  • 14.5 oz can Kidney beans, drained
  • Salt
  • Pepper
  • Fresh parsley, chopped


  1. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 – 3 minutes. Add the garlic and cook another minute, until fragrant.
  2. Add the ground beef to the pan and cook until meat is cooked through.
  3. Add the cumin, oregano, paprika, cayenne pepper and tomato paste and cook another 2 minutes.
  4. Add the can of tomatoes, beef stock and beans and reduce to low heat. Season to taste with salt and pepper, stir in the parsley.
  5. Cook, stirring occasionally, until the chili thickens, about 1 1/2 hours.
  6. Serve topped with shredded cheese, sour cream or jalapenos if desired.


Recipe adapted from Errenskitchen.com


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