Chili with Beans and Meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 pounds ground chuck1 cup chopped onion1/2 cup chopped green pepper2 cans diced tomatoes with hot peppers1 can chili hot beans2 cups low sodium V-8 juice1 cup low sodium beef brothblack pepperchili powder
1. In a heavy soup pot, brown the ground chuck with onions and green pepper, adding black pepper and chili powder to taste. Drain the meat well on paper towels, and clean out the pot to remove fat.
2. Put the meat back in the pot, add canned tomatoes, chili hot beans, 1/2 the v-8, and 1/2 the beef broth. Bring to a light boil over medium-high heat.
3. Reduce heat and add the rest of the V-8 and beef broth. Bring to simmer and cook for about 10 minutes.
4. Serve in bowls.
5. Makes about 8 servings.
Note: "Hotness" can easily be adjusted by adjusting chili powder and pepper.
Note: If chili is too runny, simmer longer. If chili is too thick, add extra V-8.
Note: People who are not lactose sensitive can top the chili with shredded cheddar and sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user MACULBERTSON.
2. Put the meat back in the pot, add canned tomatoes, chili hot beans, 1/2 the v-8, and 1/2 the beef broth. Bring to a light boil over medium-high heat.
3. Reduce heat and add the rest of the V-8 and beef broth. Bring to simmer and cook for about 10 minutes.
4. Serve in bowls.
5. Makes about 8 servings.
Note: "Hotness" can easily be adjusted by adjusting chili powder and pepper.
Note: If chili is too runny, simmer longer. If chili is too thick, add extra V-8.
Note: People who are not lactose sensitive can top the chili with shredded cheddar and sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user MACULBERTSON.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 15.1 g
- Cholesterol: 58.7 mg
- Sodium: 874.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.9 g
- Protein: 21.8 g
Member Reviews