Karen's Chili con Carne
- Number of Servings: 16
Ingredients
3 lbs. lean ground beef2-3 large onions, small chopped approx. 2 cups2 medium carrots, diced approx 1 cup3 medium cubanelle peppers, diced6 cloves garlic, diced1 medium red bell pepper, diced3 Tbsp. canola oil2 Tbsp. salt2 Tbsp ground black pepper6 Tbsp. chili powder6 Tbsp. ground cumin2 Tbsp. Worchestershire sauce1 Tbsp. Kitchen Bouquet2 Tbsp. garlic powder2 Tbsp. onion powder1 23-26 oz. can tomato sauce3 23-26 oz. can diced tomatoes2 20-24 oz. cans dark red kidney beans3 Tbsp. tomato paste
Dice or small chop the onions, carrots, garlic, bell pepper, and cubanelle peppers. In a very large stock or soup pot heat the oil over medium heat, then add all the chopped veg. Saute over medium low heat until the veg becomes soft. Season with 1 Tbsp. of the salt and black pepper.
Simmer for at least 1 hour on low heat, stirring occasionally from the bottom up so that the beans don't stick to the bottom of the pan.
I like to serve this with low fat cheddar chese and tortilla chips (not figured into the nutritional info!) or with brown & wild rice, or on top of macaroni and cheese.
Enjoy!!
In a separate large saute pan place your ground beef to brown. Brown thoroughly, breaking it into fairly large pieces/chunks. Season liberally with 1 Tbsp. salt, 1 Tbsp. black pepper, 3 Tbsp. chili powder, 3 Tbsp. cumin, 3 Tbsp. Worchestershire sauce, 1 Tbsp. Kitchen Bouquet continuously sauteing and mixing the seasonings into the meat. Add all of the tomato paste at once, mixing it into the meat. Once all liquids have been absorbed by the meat, turn heat off. I do this at the same time the veg is getting soft in the big soup pot.
Once the veg is soft, add the 3 large cans of your diced tomatoes. Then pour the meat into the stock pot. Then add your 1 large can of tomato sauce, then add your 2 large cans of kidney beans. Add the remaining 3 Tbsp. of chili powder, 3 Tbsp. of cumin, the 2 Tbsp. of onion powder, and the 2 Tbsp. of the garlic powder to the pot.
Serving Size: Makes 16 - 2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LIVEDAILY.
Simmer for at least 1 hour on low heat, stirring occasionally from the bottom up so that the beans don't stick to the bottom of the pan.
I like to serve this with low fat cheddar chese and tortilla chips (not figured into the nutritional info!) or with brown & wild rice, or on top of macaroni and cheese.
Enjoy!!
In a separate large saute pan place your ground beef to brown. Brown thoroughly, breaking it into fairly large pieces/chunks. Season liberally with 1 Tbsp. salt, 1 Tbsp. black pepper, 3 Tbsp. chili powder, 3 Tbsp. cumin, 3 Tbsp. Worchestershire sauce, 1 Tbsp. Kitchen Bouquet continuously sauteing and mixing the seasonings into the meat. Add all of the tomato paste at once, mixing it into the meat. Once all liquids have been absorbed by the meat, turn heat off. I do this at the same time the veg is getting soft in the big soup pot.
Once the veg is soft, add the 3 large cans of your diced tomatoes. Then pour the meat into the stock pot. Then add your 1 large can of tomato sauce, then add your 2 large cans of kidney beans. Add the remaining 3 Tbsp. of chili powder, 3 Tbsp. of cumin, the 2 Tbsp. of onion powder, and the 2 Tbsp. of the garlic powder to the pot.
Serving Size: Makes 16 - 2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LIVEDAILY.
Nutritional Info Amount Per Serving
- Calories: 386.8
- Total Fat: 13.8 g
- Cholesterol: 50.8 mg
- Sodium: 1,842.4 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 14.9 g
- Protein: 26.0 g
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