Chili con Carne

This image courtesy of Joseph DeLeo

A sound, all-around chili, made distinctive by the addition of corn. Serve in tiny cups with small spoons or in little croustades for cocktails. Or serve with hamburgers or frankfurters on buns for a more substantial cocktail snack.

Cooking Methodsauteeing



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together, game day

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch


Taste and Texturehot & spicy, meaty, savory, spiced


  • 6 tablespoons butter, margarine, or salad oil
  • 6 medium onions, sliced
  • 3 pounds ground beef
  • 3 cans (20 ounces each) tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 cup beer or ale
  • 1 tablespoon salt
  • ½ teaspoon Tabasco
  • 2 to 4 tablespoons chili powder
  • 2 cans (12 ounces each) whole-kernel corn


  1. Melt the butter, margarine, or oil in a large saucepan. Add the onions and cook until tender but not brown. Add the ground beef and cook until lightly browned, breaking up with a fork. Add the tomatoes, tomato paste, beer, salt, Tabasco, and chili powder.

  2. Cover and simmer 45 minutes. Add the com and simmer 15 minutes longer.


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