Chili

By bonitariley

Nutrition Facts
(Chili) Per serving: 362 kcal cal.,
18 g fat
(7 g sat. fat,
60 mg chol.,
702 mg sodium,
32 g carb.,
10 g fiber,
24 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 1 1/2
• pounds lean ground beef
• 2 2
• cups chopped onion (2 large)
• 1 1
• cup chopped green sweet pepper (1 large)
• 4 4
• cloves garlic, minced
• 2 2
• 15 ounce can kidney beans, pinto beans and/or black beans, rinsed and drained
• 2 2
• 14 1/2 ounce can diced tomatoes
• 1 1
• 15 ounce can tomato sauce
• 1 1
• cup water
• 2 2
• tablespoons chili powder
• 1 1
• teaspoon dried basil, crushed
• 1/2 1/2
• teaspoon black pepper
• Dairy sour cream (optional)
• Shredded cheddar cheese (optional)

Preparation

Step 1

1. In a 4-quart Dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, top each serving with sour cream and/or cheese.




From the Test Kitchen

Slow-cooker directions:

In a Dutch oven cook ground beef, onions, green sweet pepper, and garlic as above. Drain fat. In a 4- to 5 -quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil, and black pepper. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 8 servings (about 10 cups).