Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.

Recipe by Oxmoor House April 2009

Gallery

Credit: Oxmoor House

Recipe Summary test

prep:
1 min
cook:
27 mins
total:
28 mins
Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

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  • Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

  • Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

193 calories; calories from fat 14%; fat 3g; saturated fat 1g; mono fat 1g; poly fat 0.3g; protein 20g; carbohydrates 20g; fiber 3.4g; cholesterol 40mg; iron 2mg; sodium 825mg.
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