Chili


Serves: 6
Total Calories: 424

Ingredients

1 1/4 pounds ground beef
2 cups diced onions
1 (6-ounce) can tomato paste
1 (14 1/2-ounce) can whole tomato, with juice
2 1/2 tablespoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 1/4 cups water or beef stock
1/2 teaspoon garlic powder or 3 garlic cloves, minced
1 small bay leaf
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 (15-ounce) can kidney beans
1 1/2 cups grated Cheddar cheese
3/4 cup coarsely chopped onion
6 tablespoons sour cream

Directions:

To prepare the chili: Sauté the meat and the onions over medium heat until the meat loses its pink color. Add all of the remaining ingredients except the beans and toppings. Simmer, stirring occasionally, for 1 hour. Add the beans and simmer the mixture for 15 minutes longer. (The chili will hold, refrigerated, for 4 days at this point; the flavors will mellow and improve with time.)

For service: Heat the chili slowly to a simmer. Continue to simmer for 20 minutes, until thoroughly heated, stirring occasionally. Serve in heated crocks or bowls. Top each serving with grated Cheddar cheese, chopped onion, and sour cream.

Nutritional Facts:

Serves: 6
Total Calories: 424
Calories from Fat: 148

This Chili recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.




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