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Mrs. Zephyr Wright’s Chili con Carne

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 1hr
  • Total Time: 11 minute
  • Yield: 2-3 servings 1x


  • 1 pound ground meat
  • 1 sweet onion – diced
  • 2 garlic cloves – chopped
  • 1 tablespoon ground cumin (+/- to your liking)
  • 1/2 tablespoon oregano
  • 3 tablespoon chilli powder (+/- to your liking)
  • 1 can of Rotel w/ juices – I like to use the hot version
  • 3/4 cup water or chicken stock
  • salt and pepper to taste
  • Optional – pinch of red chilli flake or a few dashes of hot sauce (not mentioned in the original recipe but I like my chilli a little spicy!)


  1. In a deep skillet or pot, saute the meat, onion, and garlic over medium-high heat and cook until mostly cooked through. Season with salt and pepper.
  2. Add the cumin, chili powder, oregano, Rotel, hot sauce, and stock. Bring to a boil, lower the heat, and simmer partially covered for at least 1 hour or until most of the liquid has cooked down. Skim off fat while cooking. Salt to taste.

Keywords: Chili, Texas Chili