Chili
1 large onion
2 cloves garlic
1 pound ground beef
1 tablespoon chili powder
2 teaspoons fresh chopped oregano
OR
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 (16 ounce) can whole tomatoes — undrained
1 (15 ounce) can red kidney beans (15 to 16 ounce can) — undrained
Peel and chop the onion. Peel and crush the garlic.
Cook the beef, onion and garlic in the saucepan over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown; drain.
Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes
with their liquid, breaking up the tomatoes with a spoon or fork. This
distributes the tomatoes evenly throughout the chili and makes serving the
chili easier.
Heat the mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour,
stirring occasionally.
Stir in the beans with their liquid. Heat to boiling over high heat. Once
mixture is boiling, reduce heat just enough so mixture bubbles gently.
Cook uncovered about 20 minutes, stirring occasionally, until desired
thickness.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“1:20″
Per serving: 343 Calories (kcal); 15g Total Fat; (38% calories from fat); 29g Protein; 25g Carbohydrate; 70mg Cholesterol; 886mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Serving Ideas : If you really like it hot, top chili with sliced fresh jalapeńo chilies.
NOTES : Essential Equipment: 3-quart saucepan or 12-inch skillet with high
side
Cincinnati-Style Chili: For each serving, spoon about 3/4 cup beef
mixture over 1 cup hot cooked spaghetti. Sprinkle each serving
with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped
onion. Top with sour cream if desired.
Tip
To save time, increase chili powder to 2 tablespoons, and omit the
cumin, oregano and pepper sauce.
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