Chili

Chili


This bean-rich, ground beef chili will not just be scrumptious today, but it may even taste much better tomorrow. Change the red pepper sauce to your own choice, and make certain to serve this simple chili dish with a lot of optional garnishes, including sliced black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Ingredients

  • 1

    lb hamburger (a minimum of 80% lean)
  • 1

    cup sliced onions
  • 2

    cloves garlic, carefully chopped, or 1/4 teaspoon garlic powder
  • 1

    tablespoon chili powder
  • 2

    teaspoons sliced fresh or 1 teaspoon dried oregano leaves
  • 1

    teaspoon ground cumin
  • 1/2

    teaspoon salt
  • 1/2

    teaspoon red pepper sauce
  • 1

    can (145 oz) Muir Glen ™ natural diced tomatoes, undrained
  • 1

    can (19 oz) Progresso ™ red kidney beans, undrained

Actions

  • 1

    In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring sometimes, up until beef is completely prepared; drain.

  • 2

    Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.

  • 3

    Heat to boiling over high heat. Lower heat simply enough so mixture bubbles carefully. Cover; cook 1 hour, stirring sometimes.

  • 4

    Stir in kidney beans. Heat to boiling over high heat. Reduce heat simply enough so mix bubbles carefully. Cook exposed about 20 minutes, stirring occasionally, until desired thickness.

  • Spoon the hot chili over baked russet or sweet potatoes for a big one-dish meal. Sour cream, sliced chives, and fell apart bacon all add up to a packed chili baked potato dinner.
  • Use this chili recipe to make Chili Macaroni: spoon the chili over hot prepared macaroni or fussili. Top with lots of carefully sliced red onion, shredded Colby-Jack cheese, and fresh cilantro leaves.
  • Change up the ground beef with some ground pork, chicken or turkey.
  • Look for other ways to enhance the fundamental chili powder– add a healthy shake of chipotle chili powder (smoked ripe jalapeños), for a smokier edge attempt a generous pinch of ground coriander, cinnamon or allspice.

Nutrition Realities

Serving Size:
1 Serving
Calories
360
Calories from Fat
120
Total Fat
13 g
20%
Saturated Fat
5g
24%
Trans Fat
1/2g
Cholesterol
70 mg
23%
Sodium
910 mg
38%
Potassium
540 mg
15%
Total Carbohydrate
30 g
10%
Dietary Fiber
8g
33%
Sugars
6g
Protein
29 g
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
30%
30%
Exchanges:

2 Starch; 0 Fruit; 0 Other Carb; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Veggie; 0 Extremely Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;.

Percent Daily Worths are based upon a 2,000 calorie diet.

  • A lot of food historians concur that the dish we understand as chili most likely originated around the Texas region. From there, as with lots of things about Texas, the tradition, legends and high tales begin to take over. One story puts forth the theory that immigrants from the Canary Islands brought a chili recipe with them when they settled in San Antonio in the early 1700 s. Chili became the official state dish of Texas on May 11, 1977, when the state legislature stated, “the only real ‘bowl of red’ is that prepared by Texans.” Even if you aren’t from Texas, you can learn the fundamentals of an ideal bowl of homemade chili in this handy How to Make Chili guide. It consists of a step-by-step picture spread on chili-making fundamentals, a time-tested dish for cornbread to function as a side dish and even ideas on how to turn remaining chili into a next-day dish. If making this chili dish has actually gotten you interested in attempting more types and variations, our finest chili recipe collection consists of many more concepts.

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