Wednesday's Chili
269
Wednesday's Chili recipe
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.
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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?
