South Western Chili Con Carne


Chili con carne is classic bodybuilding recipe that ticks all the right boxes. Easy to prepare, a decent serving of protein, low carbs and tastes fantastic.

But one of these best things about chili con carne is that it’s perfect for freezing.

So when I make  my chili,  I usually double (or even triple) up on the ingredients and make this spicy number  in bulk.  You’ll need to get yourself a whopping big pot if you wanna do this but they’re pretty cheap and easily available from your local  department store or cooking outlet.

Remember, the strength and flavour of many spices alter after freezing, some increase whilst others decrease. So 3 months later, your defrosted chili con carne may taste rather different to the original recipe. i’ve found with this recipe that the taste of the chili’s are more pronounced, which is fine by me :).


  • 2 pounds ground beef
  • 1/2 cup red onion, chopped
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 3 Roma tomatoes, diced, about 8 ounces
  • 2 tablespoons fresh cilantro, chopped


Step 1

In a large skillet, brown the ground beef, onion and garlic; drain the grease.

Step 2

Add the peppers and all of the spices.

Step 3

Stir in the tomatoes; bring to a simmer and cook 10 minutes.

Step 4

Stir in the cilantro.

Step 5

Server over chopped lettuce and garnish with shredded cheese and sour cream, if desired (not included in the nutritional info).

Rob is a firm believer that..

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Related Recipes:
  • Chili Chicken

  • Cajun Style Sweet Potato

  • Steak and Potatoes

  • Vegetarian Chili

  • Spicy Chicken Hash

Nutritional Info

This information is per serving.

  • Protein

  • Carbs

  • Fat

  • Kcal


Comments (2)

  1. posted by RK Winters on June 6, 2012

    I’m from Texas man! We certainly love chili down here. I never knew it could be even remotely healthy.

    Great point about freezing it too. We make Cowboy Stew a lot and freeze it, kinda same idea, but not as healthy as this.

  2. posted by Khusnulimuet on August 20, 2012

    i eat a looooooooot of red meat which caesus me to feel slugish (i’m super active and i can’t afford to feel slugish) so i substitute real meat with fake meat a few times a week. i usually make this chili with real meat but every now and then i’ll use the fake stuff, so long as it tastes like the real deal. oh, and i have vegetarian friends that i cook for. but i don’t know why they eat meat-like meals when they don’t normally eat meat. i’ll ask em for you. =0)


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