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

Ingredients

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

Preparation

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.

Note:

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
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