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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 358.2
  • Total Fat: 17.2 g
  • Cholesterol: 56.7 mg
  • Sodium: 1,294.0 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 8.6 g
  • Protein: 20.2 g

View full nutritional breakdown of Southwesthern Beef Chili calories by ingredient
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Southwesthern Beef Chili

Submitted by: BETHAW75

Introduction

Slow cooked chili, made with dried beans so they are easier on the pocket book and don't have the large amounts of sodium and such in them that you find in canned beans... just be warned, you will need to adjust your spices some, because this is a VERY mild chili, so if you like it hotter you will need to make adjustments to iit. Slow cooked chili, made with dried beans so they are easier on the pocket book and don't have the large amounts of sodium and such in them that you find in canned beans... just be warned, you will need to adjust your spices some, because this is a VERY mild chili, so if you like it hotter you will need to make adjustments to iit.
Number of Servings: 6

Ingredients

    1 package (16 oz) dried red kidney beans
    8 cups water
    1 lb. ground beef, ground turkey, or even ground chicken
    2 large onions, chopped (2 cups)
    1 can (15 oz) stewed tomatoes, or whatever you have close
    2 Tablespoons chili powder
    2 teaspoons salt
    1 teaspoon ground cumin
    2 teaspoons Tabasco sauce, or to taste
    1 teaspoon of red pepper or red pepper flakes
    1 can no salt added sweet corn, water drained

Directions

1. Rinse beans. Combine with water in a kettle. Heat to boiling; cook 2 minutes; remove from heat; cover. Let stand 1 hour. Reheat to boiling; simmer 2 1/2 hours, or until beans are tender but still firm enough to hold their shape.

2. Shape ground beef into a large patty; place in a large skillet. Brown, turning once, in it's own fat; break up into chunks; push to one side.

3. Stir onions and chili powder into drippings; saute until onions are soft. Stir in stewed tomatoes, corn, salt, and cumin; stir into bean mixture; heat to boiling. Simmer 30 minutes, or until slightly thickened.

4. Ladle into soup bowls.

Yield 6 servings, can easily be doubled or tripled, or adjusted to your taste

Number of Servings: 6

Recipe submitted by SparkPeople user BETHAW75.






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