Beefy Chunk & Cheese Chili
A curried beef and bean chili topped with cheese.
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef
|
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
curry powder
|
|
| 3 | each |
tomatoes
diced |
|
| 4 | cups |
red kidney beans
cooked |
|
| 1 | each |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
|
|
| 473 | ml |
water
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
curry powder
|
|
| 3 | each |
tomatoes
diced |
|
| 946 | ml |
red kidney beans
cooked |
|
| 1 | each |
onions
chopped |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 355 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
In a frying pan, sauté meat until lightly browned.
Pour off drippings.
Add water, chili, and curry powder; simmer 5 minutes.
Add tomatos and beans; heat through.
Stir in onions. Ladle into serving bowls and sprinkle on cheese.
