Beef and Bean Chili |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tablespoon olive oil | 2 large red onions, chopped | 5 tablespoons chopped jalapeno chilies with seeds |
| 8 garlic cloves, chopped | 2-1/3 pounds ground beef (15% fat) | 1/4 cup chili powder |
| 2 tablespoons ground cumin | 1 teaspoon sweet paprika | 1 28-ounce can diced tomatoes in juice |
| 2 15-1/4 ounce cans kidney beans, drained | 1 14-ounce can beef broth | sour cream |
| grated cheddar cheese | chopped green onions | chopped fresh cilantro |
| 1 | Heat oil in heavy large pot over medium-high heat. Add onions; saute until brown, about 6 minutes. Add jalapenos and garlic; saute 1 minute. Add beef; saute until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. |
| 2 | Ladle chili into bowl. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately. |