Wednesday's Chili
Wednesday's Chili recipe
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 3E+1 | ml |
corn oil
|
|
| 2.5 | ml |
salt
|
|
| 1 | can |
soup, french onion
|
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
|
|
| 2.5 | ml |
black pepper
|
|
| 606.9 | ml/g |
red kidney beans
undrained |
|
| 173.4 | ml/g |
tomato paste
|
|
| 231.2 | ml/g |
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.
