Christmas Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups dry Red Kidney Beans7 cups water1 TBl olive oil1 medium onions chopped1 LB lean ground beef *2 Tbl whole oregano3 carrots diced1 or 2 jalapino peppers sliced or minced1 seranno chili pepper sliced or minced1 can crushed tomatoe1 Tbl granulated sugar4 Tbl ground chilicayenne pepper **3 Tbl cumen2 Tbl ground cinnamon1/2 tsp fresh nutmeg2 large green bell pepper chopped2large red bell pepper chopped** optional
Rinse 3 cups dry kidney beans and soak overnight.
Next day, Saute chopped onion, and meat.
Bring kidney beans to boil and then transfer to slow cooker on high. Add onion, meat, crushed tomato, carrots, oregano, jalapino, serano chili. chilli, cinnamon and sugar.
Cook for 4 hours or until beans are tender. Add 1/2 chopped bell peppers and the rest of the spices. Adjust sugar, salt and cayenne pepper to taste.
Cook on low for an additional hour or until ready to serve.
Serve with chopped bell pepers or monerey jack cheese or chopped onions.
Serving Size: Makes 24 cups and serves 12.
Next day, Saute chopped onion, and meat.
Bring kidney beans to boil and then transfer to slow cooker on high. Add onion, meat, crushed tomato, carrots, oregano, jalapino, serano chili. chilli, cinnamon and sugar.
Cook for 4 hours or until beans are tender. Add 1/2 chopped bell peppers and the rest of the spices. Adjust sugar, salt and cayenne pepper to taste.
Cook on low for an additional hour or until ready to serve.
Serve with chopped bell pepers or monerey jack cheese or chopped onions.
Serving Size: Makes 24 cups and serves 12.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 9.8 g
- Cholesterol: 28.3 mg
- Sodium: 459.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 8.1 g
- Protein: 11.6 g
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