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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.5
  • Total Fat: 6.7 g
  • Cholesterol: 40.0 mg
  • Sodium: 842.6 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 10.7 g
  • Protein: 21.2 g

View full nutritional breakdown of Grandma Karl's Chili calories by ingredient
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Grandma Karl's Chili

Submitted by: ITEACHLITTLE1S

Introduction

This is my grandmother's amazing chili recipe. My family uses between 87-93% lean beef, depending on what's on sale. You can use leaner meats or even turkey if necessary. My mother used to make it vegetarian by eliminating the beef and doubling the beans. These substitutions change the nutritional content dramatically.

This recipe is best when simmered for longer, and is even better the second day (or third, if it lasts that long!) We reheat it on the stove or in the microwave, but it's great cold too.
This is my grandmother's amazing chili recipe. My family uses between 87-93% lean beef, depending on what's on sale. You can use leaner meats or even turkey if necessary. My mother used to make it vegetarian by eliminating the beef and doubling the beans. These substitutions change the nutritional content dramatically.

This recipe is best when simmered for longer, and is even better the second day (or third, if it lasts that long!) We reheat it on the stove or in the microwave, but it's great cold too.

Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1/2 tsp garlic salt
    1/2 cup diced onion
    1/2 cup chopped green pepper

    1 lb. ground beef

    2-8oz cans tomato sauce (we use no salt added)
    1-2 tbsp chili powder (less is milder, more is more heat... recipe calls for 1-2, I usually use 3)
    1 tsp salt

    2 cans kidney beans, undrained (I use one light and one dark because it looks prettier)

Directions

1. Heat oil in 3qt. kettle. Add garlic, onion, green pepper. Cook until soft (about five minutes)

2. Add beef, broken into small pieces. Cook over low heat until beef browns. Stir often.

3. Pour in tomato sauce. Add chili powder and salt and stir well. Cover with tight lid, cook slowly over low heat for 20 minutes.

4. Add kidney beans, stir well and simmer uncovered 20-25 minutes.

One serving = 1 cup.

Number of Servings: 8

Recipe submitted by SparkPeople user ITEACHLITTLE1S.






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