Margo Knudson'S Chili Con Carne Recipe

Name: Margo Knudson'S Chili Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, med chopped; 6 garlic cloves, approx; 2 tablespoons vegetable oil or 2 tablespoons lard; 2 ounces Gebhardt® Chili powder (about 2/3 cup); 1/2 ounce dark chili powder (about 1 tablespoon); 3 lbs beef, cubed (or coarse ground I used tri-tip); 1 cup beef broth; 3 ounces bulk pork sausage; 1 medium green chili, minced (I used an Anaheim chile); 1/2 teaspoon chili powder, hot new mexico; 1/2 ounce cumin (about 1 tablespoon); 1/2 teaspoon coriander (optional); 6 ounces tomato sauce; 1 tablespoon oregano (steeped in hot Water for 30 minutes); 1/2 cup water, hot; 1/2 ounce salt; 1/4 teaspoon pepper, cayenne (if needed); 1 dash Tabasco sauce

Servings: persons

2 onions, med chopped
6 garlic cloves, approx
2 tablespoons vegetable oil or 2 tablespoons lard
2 ounces Gebhardt® Chili powder (about 2/3 cup)
1/2 ounce dark chili powder (about 1 tablespoon)
3 lbs beef, cubed (or coarse ground I used tri-tip)
1 cup beef broth
3 ounces bulk pork sausage
1 medium green chili, minced (I used an Anaheim chile)
1/2 teaspoon chili powder, hot new mexico
1/2 ounce cumin (about 1 tablespoon)
1/2 teaspoon coriander (optional)
6 ounces tomato sauce
1 tablespoon oregano (steeped in hot Water for 30 minutes)
1/2 cup water, hot
1/2 ounce salt
1/4 teaspoon pepper, cayenne (if needed)
1 dash Tabasco sauce

1
Saute onions and garlic in oil about 3 minutes.
2
Add Gebhardt's and regular chili powder.
3
Mix well.
4
Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
5
Add meat to onions and spices, using a little broth to keep from sticking.
6
Saute sausage and green chili pepper together 2 minutes.
7
Add to the pot along with meat and onions.
8
Cook 15 minutes.
9
Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
10
Mix well and cook for 30 minutes.
11
Add oregano tea.
12
Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
13
During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.

1246

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 onions, med chopped, 6 garlic cloves, approx, 2 tablespoons vegetable oil or 2 tablespoons lard, 2 ounces Gebhardt® Chili powder (about 2/3 cup), and more.

Yes, Margo Knudson'S Chili Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Margo Knudson'S Chili Con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions