Southwestern Chili

Recipe from

Oxmoor House

Nutritional Information

Calories 307
Caloriesfromfat 51 %
Fat 17.3 g
Satfat 6.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.9 g
Carbohydrate 19.5 g
Fiber 0.0 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 953 mg
Calcium 0.0 mg

Ingredients

1 pound mild pork sausage
1 pound ground chuck
2 cups chopped onion
1 cup chopped green pepper
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 cup canned ready-to-serve beef broth
1 cup water
1 cup commercial chunky salsa
2 tablespoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 (15-ounce) cans red kidney beans, drained
1 (1-ounce) square unsweetened chocolate, grated
Shredded Cheddar cheese (optional)
Sour cream (optional)
Chopped green onions (optional)
Sliced ripe olives (optional)
Commercial chunky salsa (optional)

Preparation

Combine first 5 ingredients in a large Dutch oven. Cook over medium heat until meat is done and vegetables are tender, stirring until meat crumbles. Drain well, and return to pan. Add tomato sauce and next 7 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in beans and grated chocolate; cook, uncovered, an additional 5 minutes.

Spoon chili into individual serving bowls. If desired, top with cheese, sour cream, green onions, olives, and salsa.

Note:

Light and Luscious

January 1994
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