1970s Chili Con Carne
Main Dish • Beef, Spices, Vegetable
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Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (28‑oz) can diced tomatoes, with juice
- 1 (8‑oz) can tomato sauce
- 1 (15‑oz) can red kidney beans, drained
- 2 teaspoons chili powder
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon paprika
- ¼ teaspoon ground cumin
- 1 cup water
- Vegetable oil, as needed
- (Ingredients reflect Betty Crocker and Midwest‑style recipes published between 1970–1975)
Directions
- Brown the beef
- Heat a large pot or Dutch oven over medium heat with a small amount of oil. Add ground beef, onion, and green pepper. Cook until beef is browned and vegetables are tender. Drain excess fat.
- Add tomatoes and seasoning
- Stir in diced tomatoes, tomato sauce, water, chili powder, salt, cumin, paprika, and cayenne.
- Simmer
- Bring to a gentle boil, then reduce heat. Cover and simmer for 1½–2 hours, stirring occasionally. Add small amounts of water if needed to prevent sticking.
- Add beans
- Stir in kidney beans during the final 15 minutes of cooking. Heat through.
- Serve
- Ladle into bowls and serve hot.
Notes
- Traditional 1970s Serving Suggestions
- Saltine crackers
- Cornbread
- Shredded cheddar cheese
- Chopped onion
