Chili Con Carne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
2 lb Extra Lean Ground Beef2 cups Onion (diced)6 cloves Garlic (minced)2 cups Green Pepper (diced)6 cups Diced Tomato (canned, no salt added)6 Tbsp Tomato Paste2 cups Beef Broth (low sodium)4 cups Kidney Beans (no salt added, drained and rinsed)1.5 cups Pork and Beans (can skip, I added to use up pantry item)3 Tbsp Chili Powder (or to taste)1 Tbsp Cumin Powder1 Tbsp Dried Cilantro1 Tbsp Paprika1 tsp Salt (or to taste)1 tsp Black Pepper
1 - Brown beef in heavy bottomed ducth oven, if any fat drain off.
2 - Add onions, peppers and garlic, saute until onions are soft and translucent.
3 - Add tomato paste and seasonings and brown for a minute then add beef broth and stir, scraping bottom to get up any brown bits.
4 - Stir in tomatoes, pork and beans and kidney beans. Stir well, bring to a boil.
5 - Turn heat to low and simmer for 1 hour, taste for seasoning and adjust if needed. Enjoy!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
2 - Add onions, peppers and garlic, saute until onions are soft and translucent.
3 - Add tomato paste and seasonings and brown for a minute then add beef broth and stir, scraping bottom to get up any brown bits.
4 - Stir in tomatoes, pork and beans and kidney beans. Stir well, bring to a boil.
5 - Turn heat to low and simmer for 1 hour, taste for seasoning and adjust if needed. Enjoy!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 8.3 g
- Cholesterol: 29.8 mg
- Sodium: 300.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.6 g
- Protein: 13.4 g
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