soup stew chili

Chile Con Carne

  • 14



  • 2 teaspoon olive oil
  • 2 pound ground beef
  • 1 large onion, diced
  • 6 cloves garlic, chopped
  • 3 tablespoon ground red chile
  • 2 tablespoon paprika
  • 2 tablespoon ground cumin
  • 2 teaspoon dried oregano, crushed
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 cup Stubb's Pork Marinade
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 2 teaspoon soy sauce


  • In a heavy pot, heat the oil, then cook the beef over high heat, breaking it up as it cooks, until crumbly. Reduce the heat to medium and stir in the onion and garlic. Cook, stirring, until the onion turns translucent, about 5 minutes, then stir in the chile, paprika, cumin, oregano, sugar, salt, tomato sauce, marinade, water, and soy sauce. Bring to a boil, then reduce the heat to low.

  • Cover and simmer, stirring occasionally, for 30 minutes. Cook for another 30 minutes, partially covered. If the chili is too thick for your liking, raise the heat and cook uncovered until it thickens.

  • Serve hot. For best results, let it rest a few hours or overnight, refrigerated, then reheat. Serve with chopped onion, cheese, corn chips, or the condiments of your choice.

Nutrition information (per Serving)