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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,787.8
  • Total Fat: 79.5 g
  • Cholesterol: 313.0 mg
  • Sodium: 6,356.9 mg
  • Total Carbs: 139.3 g
  • Dietary Fiber: 41.7 g
  • Protein: 116.8 g

View full nutritional breakdown of Beef Chili (uninspired). calories by ingredient
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Beef Chili (uninspired).

Submitted by: PROVERBS31JULIA

Introduction

Nothing fancy. I just wanted some beans, and found some freezer burned lean beef that we had inherited and wanted to use it up. But too hot to mess with following some complicated recipe and my son won't eat the good chili with cut up onions, garlic, green peppers. Nothing fancy. I just wanted some beans, and found some freezer burned lean beef that we had inherited and wanted to use it up. But too hot to mess with following some complicated recipe and my son won't eat the good chili with cut up onions, garlic, green peppers.
Number of Servings: 1

Ingredients

    about 8 cups Water, added more as needed
    2 cups Dried Pinto Beans
    1 12-14 oz can Best Choice Diced Petite Tomatoes (could have used Rotel)
    1 pound very lean (94%) ground beef
    2 teaspoon dehydrated garlic
    1.5 teaspoon sea salt
    1 package (1 oz) Williams Original Chili Seasoning (won't use it because it was not as garlicky as I wanted, and I should have added some cumin. But I didn't.)
    about 1/2 teaspoon ground turmeric

Directions

I soaked beans overnight, cooked on low about 24 hours in the crock pot. When it was basically done cooking (my beans were old this time so they took longer to cook), I added the can of diced tomatoes and the dehydrated garlic (fresh would have worked and Spark People didn't seem to have a listing for the dehydrated garlic). and some of the salt.

Then later when the beans were cooked (which took about 24 hours on low in my crockpot - the beans were a bit old so it takes longer to soak and to cook.), I cooked the ground beef on the stove in a cast iron skillet, adding some more of the salt and the turmeric, and the rest of the Williams Original Chili Seasoning (I'd put part of the bag in with the cooked beans earlier, and then when I found the ground beef and decided to use it up, I added the rest of the bag. It's still 1 oz total and it really makes no difference when I added it to the chili).

(Why on earth SparkPeople's cooking time can't include a toggle for hours as well as for minutes, I don't know. I had to do the math to multiply 60 minutes times 24 hours, so I hope I did it right. I'm not a math major!!! ).

I didn't add any fat to the beef - it's so lean, nothing really remained, and I just cooked it until it was browned and crispy and scraped it into the crockpot with the beans.

Prep time? I don't know. Could have been 45 minutes, but SP's computer doesn't like approximates or ??marks. It's all black or white, no greys. I don't watch the clock. I flushed the beans with 3 or 4 changes of water until the water was clear. That probably took 5-10 minutes. Browning the meat probably took 10 minutes. Dumping in the other ingredients, adding the water, turning on the crockpot, stirring the pot every 12 hours or so, flicking it to high for awhile to speed up the process. Who knows? 30-45 minutes. It's a process, my people, not a super technical space ship launch!! Just cook the beans however long it takes and be done with it. If you aren't going to be home where you can check on it, then you shouldn't make this recipe. heh.

Serving Size: 1 cup

Number of Servings: 1

Recipe submitted by SparkPeople user MSDRPEPPER.






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