Classic Chili with 10 Twists
- In a 6-quart Dutch oven cook ground beef, vegetables, and garlic in hot oil over medium-high heat until meat is browned and vegetables are tender. Drain off fat. Stir in the next eight ingredients (through pepper).
- Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Serve with desired toppings.
From the Test Kitchen
In a large Dutch oven cook ground beef, vegetables, and garlic as directed. Drain off fat. In a 4- to 5-quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, 1/2 cup of the beef broth, the chili powder, oregano, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with desired toppings.
Use 1 1/2 pounds pork shoulder, trimmed and cut into 3/4-inch pieces, for the ground beef. Reduce tomato sauce to an 8-ounce can and add 1 cup barbecue sauce. Simmer for 1-1/2 hours.
Per 1 1/4 cups: 311 cal., 7 g fat (2 g sat. fat), 51 mg chol., 1,132 mg sodium, 40 g carb., 9 g fiber, 24 g pro., 16 g total sugar
Use three 15-ounce cans of a combination of black, pinto, garbanzo, cannellini, or red beans in place of the 2 cans of black beans.
Per 1 1/4 cups: same as above except 345 calories, 27 g protein, 35 g carbohydrate, 1047 mg sodium, 15% calcium, 27% iron
Follow directions for Three Bean and use vegetable broth in place of beef broth. Omit the meat and add 1 1/2 cups diced peeled sweet potato.
Per 1 1/4 cups: 217 calories, 11 g protein, 41 g carbohydrate, 3 g total fat, (0 g sat. fat), 0 mg cholesterol, 10 g fiber, 8 g total sugar, 145% Vitamin A, 38% Vitamin C, 1055 mg sodium, 15% calcium, 18% iron
Substitute 1 pound Italian sausage for 1 pound of beef. Use Italian Seasoning in place of the oregano. Top with provolone cheese.
Per 1 1/4 cups: 456 calories, 26 g protein, 29 g carbohydrate, 28 g total fat, (11 g sat. fat), 73 mg cholesterol, 9 g fiber, 7 g total sugar, 76% Vitamin A, 39% Vitamin C, 1451 mg sodium, 24% calcium, 21% iron
Use one 12-ounce bottle beer in place of the beef broth and top each bowl with 2 tablespoons shredded cheddar cheese.
Per 1 1/4 cups: same as above except 376 calories, 28 g protein, 30 g carbohydrate, 16 g total fat (6 g sat. fat), 70 mg cholesterol, 77% Vitamin A, 972 mg sodium, 22% calcium
Use ground turkey in place of the beef, substitute cannelini beans for black beans, omit tomatoes, tomato sauce, beef broth, and chili powder. Add 32 ounces of chicken broth, 8 ounces salsa verde, and 1 can diced green chiles. Use cumin in place of the oregano.
Per 1 1/4 cups: 289 calories, 21 g protein, 21 g carbohydrate, 13 g total fat (3 g sat. fat), 69 mg cholesterol, 6 g fiber, 4 g total sugar, 55% Vitamin A, 11% Vitamin C, 918 mg sodium, 11% calcium, 15% iron
Substitute chuck roast, trimmed and cut into 3/4-inch pieces for the ground beef. Use fire-roasted diced tomatoes for the regular canned tomatoes, and add 1/2 cup chopped roasted red peppers and 1/2 teaspoon smoked paprika. Simmer for 1-1/2 hours.
Per 1 1/4 cups: 429 calories, 33 g protein, 67 g carbohydrate, 6 g total fat (2 g sat. fat), 55 mg cholesterol, 15 g fiber, 34 g total sugar, 184% Vitamin A, 278% Vitamin C, 2814 mg sodium, 24% calcium, 53% iron
Use 1 1/2 cups chopped, seeded poblano peppers and 1/2 cup chopped onion in place of the 3 cups vegetables. Add 1 teaspoon ground cumin and 2 chipotle chiles in adodo sauce, finely chopped with the oregano. Stir in 1/3 cup snipped fresh cilantro and 1/4 cup lime juice before serving. Garnish with lime wedges.
Per 1 1/4 cups: same as above except 306 calories, 29 g carbohydrate, 6 g total sugar, 25% Vitamin A, 80% Vitamin C, 949 mg sodium, 26% iron
Surf and Turf
Substitute 1 pound thinly sliced boneless top sirloin and 8 ounces sliced fully cooked andouille sausage for ground beef, substitute Cajun Seasoning for oregano. Simmer, covered, 20 minutes. Add 12 ounces peeled and deveined shrimp and simmer 5 minutes more. Serve over hot cooked brown rice and top with a dash of hot sauce.
Per 1 1/4 cups: same as above except 503 calories, 34 g protein, 51 g carbohydrate, 19 g total fat (6 g sat. fat), 130 mg cholesterol, 11 g fiber, 7 g total sugar, 1254 mg sodium, 16% calcium, 22% Iron
Substitute kidney beans for black beans, omit oregano, and add 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice and 1 tablespoon Worcestershire Sauce. Serve over hot cooked whole wheat spaghetti.
Per 1 1/4 cups: same as above except 386 calories, 28 g protein, 45 g carbohydrate, 12 g total fat, 12 g fiber, 7 g total sugar, 38% Vitamin C, 845 mg sodium, 13% calcium, 26% iron
Nutrition Facts (Classic Chili with 10 Twists)
- Per serving:
- 303 kcal ,
- 11 g fat
- (4 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 55 mg chol. ,
- 929 mg sodium ,
- 28 g carb. ,
- 9 g fiber ,
- 7 g sugar ,
- 25 g pro.