Chili Con Carne

Enjoy this piping hot chili, with its fragrant spices of cloves, cumin and oregano that will tempt your appetite. Unlock the secret to this simple dish’s amazing flavors.

  • Required cooking skill level

  • 2-5
    persons serving
  • 45
    minutes preparation time


  1. 1 tablespoon Golden Fiesta Palm Oil
  2. 1 piece Onion, diced
  3. 500 grams Ground beef


  1. 1½ teaspoons Fine salt
  2. 1 teaspoon Ground black pepper
  3. ½ tablespoon Ground cloves
  4. 1 tablespoon Ground cumin
  5. 1 teaspoon Dried oregano
  6. ½ piece Green finger sili, sliced
  7. 2 cups UFC Tomato Sauce Guisado
  8. 1 teaspoon UFC Hot Sauce
  9. ¼ cup Water
  10. 2 15-oz cans Cooked red kidney beans, drained
  11. 1 piece Green bell pepper, seeded and chopped


  • 1 In a large skillet, heat Golden Fiesta Palm Oil and sauté the onion. Add ground beef and brown. Skim off excess oil.
  • 2 Season with salt, black pepper, cloves, cumin and oregano.
  • 3 Add finger sili, UFC Tomato Sauce Guisado, and UFC Hot Sauce.
  • 4 Cover and simmer for 15-20 minutes until the beef is cooked through, adding ¼ cup water to keep beef from sticking to the pan. Check and stir frequently.
  • 5 Mix in canned kidney beans, and heat through.
  • 6 Add the green bell pepper last to avoid overcooking it. Serve piping hot.
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