Chunky Beef Chili

Recipe from

Oxmoor House

Nutritional Information

Calories 340
Caloriesfromfat 20 %
Fat 7.7 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.9 g
Carbohydrate 34.6 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 399 mg
Calcium 0.0 mg


1 1/3 cups dried pinto beans
2 pounds ground round
3 cups chopped onion
1 cup chopped green pepper
3 cloves garlic, minced
1/2 cup reduced-calorie ketchup
1 (14 1/2-ounce) can no-salt-added tomatoes, chopped
2 (8-ounce) cans no-salt-added tomato sauce
2 1/2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper


Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.

Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.


To Freeze: Place 3 cups chili in each of 4 labeled airtight containers. Freeze up to 3 months.

To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note