Friday Foods – Chili con Carne

This chili from Fork in the Trail is delicious served with cornbread, biscuits, or toasted tortillas. 

Chili con Carne

Makes 3-4 servings

1 pound ground beef

1 small onion, chopped

1 1/4 cups canned, diced tomatoes

5 ounces or 1/2 can condensed tomato soup

2 cups canned dark red kidney beans

2 tablespoons chili powder

1/4 teaspoon cayenne

Salt and pepper to taste

At Camp

Cook the meat in a large pot or cast iron skillet over medium-high heat until browned. Drain the fat, if there’s any. Add the rest of the ingredients, seasoning to taste, and simmer for an hour or more.


Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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