Hickory Chili Con Carne with Beans

Hickory Chili Con Carne with Beans


2 # Ground Beef
2 Tbls Olive Oil
2 c Spanish Onions medium diced
2 c Bell Peppers medium diced
5 cloves Garlic sliced
1/3 c Wright’s Hickory Seasoning
1-28oz Crushed Tomato
1-28oz Petite Diced Tomato with juice
3 Tbls  Ortega taco Seasoning
2 Tbls  Dark Chili Powder
2 Tbls Oregano
2 tsp  Coriander
1 Tbls Trappey’s Spicy Hot Cayenne pepper Sauce
2-15.5oz Red Kidney Beans drained
Salt & Pepper
Servings: 12- 10 oz servings


In a medium stock pot sauté onions and peppers in olive oil, add ground beef and cook until beef has crumbled and fully browned.

Next add remaining ingredients except for beans and bring to a simmer.

Allow to simmer while stirring frequently for 45 minutes.

Add beans and cook for an additional 15 minutes.

Adjust seasoning.


This is a base smoky chili recipe that lends itself well to creativity.

Try adding different proteins “ground duck, veal, pork etc.”

This recipe is also a great as a topping for hot dogs, burgers and served over creole rice pilaf.

Garnish with lots of shredded cheddar cheese and a side of Trappey’s Spicy Hot Cayenne Pepper Sauce.