Hearty Chili
Yield
6 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 2 | pounds |
onions
sliced |
|
| 6 | each |
garlic cloves
minced (or less) |
|
| 6 | ounces |
tomato paste
or use 8 ounces cream of tomato soup |
|
| 6 | cups |
red kidney beans
|
|
| 4 | ounces |
green chili peppers
chopped (2 cans) |
|
| 2 | tablespoons |
chili powder
|
|
| 2 | teaspoons |
oregano
or less |
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 907.2 | g |
onions
sliced |
|
| 6 | each |
garlic cloves
minced (or less) |
|
| 173.4 | ml/g |
tomato paste
or use 8 ounces cream of tomato soup |
|
| 1.4 | l |
red kidney beans
|
|
| 115.6 | ml/g |
green chili peppers
chopped (2 cans) |
|
| 3E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
oregano
or less |
|
| 59 | ml |
vegetable oil
|
|
Directions
Sauté onions in oil.
Add ground beef and cook until brown.
Add remaining ingredients including liquid from kidney beans.
Simmer covered for 20 minutes, stirring occasionally.
(You may need to add more water during simmering.)
