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Chili Con Carne With A Twist

I've been cooking "Chili Con Carne" for at least 25 years now. When I lived in Germany, I used to make a big batch when having a party. It's easy to feed a bigger crowd and not too hard to make. It's great as a dinner of course but often used as a midnight snack, as parties tend to go long in Germany. Not surprising that here in the U.S. my German friends are always the last ones to leave a party. :-)

Over the last few years, I played with the recipe and created my own healthier version of this classic recipe by adding some vegetables and using only organic ingredients. It's a perfect dish for rainy or cold evenings and my family, teenagers included, loves it. You can serve it by itself or with a side of fresh, warm baguette.

I usually make a big batch of Chili con Carne and freeze half of it to enjoy a homemade dinner another night. Just take it out of the freezer in the morning and let it defrost on the counter. Then, simply heat it up and enjoy. This recipe makes about 14 cups.


  • 5 tablespoons extra-virgin olive oil

  • 1 chili pepper, chopped

  • 2 large onions, chopped

  • 5 garlic cloves, minced

  • 2 pounds organic, lean ground beef

  • 1 1/2 tsp sea salt

  • 1 1/2 tsp black pepper

  • 1/2 tsp chili powder

  • 2 tbsp. organic paprika

  • 2 cups organic celery, diced

  • 2 cups organic green pepper, diced

  • 3 (14.5oz) cans organic diced tomatoes with liquid

  • 2 tbsp. organic oregano

  • 2 (15.25oz) cans organic red kidney beans, drained and rinsed

  • 1 (15.25oz) can kernel corn

  • 1-2 tbsp. organic sour cream (optional)

  • 2 tbsp. Mexican cheese (optional)


  1. In a large stock pot, heat the oil over medium heat. Sauté onions, chili pepper, and garlic until soft. Add ground beef, cook and stir until browned. When almost done, add salt, pepper, chili powder, and paprika and mix well with meat.

  2. Pour in celery, green peppers, and tomatoes with liquid, and oregano. Cover and simmer for 45 minutes.

  3. Stir in kidney beans and kernel corn and simmer for an additional 10 minutes.

  4. Optional: Top with sour cream and Mexican cheese.

I hope you enjoy this recipe. As always, Guten Appetit!

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