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Wednesday's Chili

 
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Wednesday's Chili recipe

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds ground beef
2 tablespoons corn oil
½ teaspoon salt
1 can soup, french onion
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon black pepper
21 ounces red kidney beans
undrained
6 ounces tomato paste
8 ounces tomato sauce

Directions

Heat oil in 10" skillet, add crumbled beef, sprinkle with salt.

Pack beef firmly in pan, cover, cook over low heat for 20 min.

Put onion soup thru blender for 1 min. Add to beef, mashing with fork until it looks like rice.

Simmer, covered another 5 min.

Add chili powder, cumin, pepper.

Transfer to a 3 qt pot, add kidney beans, tomato paste and sauce.

Heat for another 20 min to allow spices to blend.

Note: Canned or frozen corn can also be added with bean together.

Serve with taco shells or corn bread if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 48046% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1096mg 46%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 74g
Vitamin A 19% Vitamin C 25%
Calcium 11% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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