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Chili
Ingredients
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1 1/2
pounds lean ground beef
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2
cups chopped onion (2 large)
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1
cup chopped green sweet pepper (1 large)
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4
cloves garlic, minced
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2
15 - 16 ounce can kidney beans, pinto beans and/or black beans, rinsed and drained
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2
14 1/2 ounce can diced tomatoes
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1
15 ounce can tomato sauce
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1
cup water
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2
tablespoons chili powder
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1
teaspoon dried basil, crushed
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1/2
teaspoon black pepper
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Dairy sour cream (optional)
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Shredded cheddar cheese (optional)
Directions
In a 4-quart Dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, top each serving with sour cream and/or cheese.
From the Test Kitchen
- Equipment Slow-cooker directions:In a Dutch oven cook ground beef, onions, green sweet pepper, and garlic as above. Drain fat. In a 4- to 5 -quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil, and black pepper. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 8 servings (about 10 cups).
- Variation Chipotle-Steak Chili:Prepare Chili as above, except substitute 1 1/2 pounds boneless beef shoulder top blade (flat iron) steak for the ground beef. Cut meat into 3/4-inch pieces. In a Dutch oven brown meat, half at a time, in 1 tablespoon hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper, and garlic in drippings until tender; drain. Return meat to Dutch oven. Stir in 1 to 2 teaspoons chopped chipotle chile peppers in adobo sauce. Continue as directed except reduce water to 1/2 cup and simmer, covered, about 1 hour or until meat is tender.
Nutrition Facts
(Chili)
- Servings Per Recipe 8,
- Calories 362,
- Protein (gm) 24,
- Carbohydrate (gm) 32,
- Fat, total (gm) 18,
- Cholesterol (mg) 60,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 10,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 26,
- Sodium (mg) 702,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Vegetables () 1,
- Very Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I modified this recipe a bit because I didn't have a few things on hand (no green pepper, used a can of tomato paste instead of sauce and had only a lb. of beef), but it was pretty good for a quick chili. I added salt and a bit of sugar (1Tb.) to compensate for the tinny flavor of the canned tomatoes.
12/27/2010 07:31:07 PM Report AbuseI was looking at the chili recipe and noted that it states 8, 12 cup servings which should be there are 8 servings of 12 cups each. I think this must be a typo?
1/28/2010 11:16:38 AM Report Abuse