Chili Con Carne

#Chili Con Carne

In the McCallum Household, there is no BATTLE over if Chili should, or should not have beans— we are ALL for those lovely, juicy beans! In FACT, the MORE beans the better! I know there is often quite the DEBATE over those favored little items, I enjoy. This feud is often roared in Texan Country. Texas-style chili does not contain beans, and may not even be made with other vegetables besides chili peppers. –straight from Wikipedia’s mouth my friends.

Wikipedia also says—In some areas, specifically the American South, versions with beans are referred to as “chili beans” while the term “chili” is reserved for the all-meat dish. Small red beans are commonly used for chili, as are black-eyed peas, kidney beans, great northern beans, or navy beans. Chili bean can refer to a small red variety of common bean, also known as the pink bean.

Evidence suggests that there is nothing inauthentic about the inclusion of beans. SO whether you LOVE them or HATE them, there is no WRONG answer!


  • 1 & 1/2 pounds lean ground beef browned
  • 1 pound hot sausage browned
  • 3 cans of kidney beans drained and rinsed
  • 1 cup green bell pepper, chopped
  • 1/2 cup red pepper diced
  • 1 jalapeño pepper, minced
  • 1/4 cup yellow onion, chopped
  • 1/4 cup large red onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 -28 ounces can crushed tomatoes
  • 2 cups beef broth, plus more if needed
  • 12 ounces Corona Beer
  • 2 tablespoons ancho chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • olive oil, for cooking
  • Kosher salt


  • Shredded cheddar cheese, topping
  • Jalapeno peppers, topping
  • sliced scallions, topping
  • sour cream, topping


Heat large Dutch Oven on medium heat, add beef and sausage. As meat cook,s begin breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat 1 tablespoon of the olive oil in the saucepan over medium-high heat. Add the onion, red & green bell peppers, and minced jalapeño peppers. Cook, stirring, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the ancho chili powder, cumin, paprika, oregano and tomato paste and cook, stirring about 6 minutes Add the beer and simmer until almost completely reduced, about 4 minutes.

Stir in the beef and sausage as well as any juices from the plate; crushed tomatoes, beef broth and beans and bring to a simmer over low heat. Cook,1 hour stirring occasionally until the chili thickens slightly.

Season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the jalapeño, cheese, scallions and/or sour cream.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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