Southwesthern Beef Chili
- Number of Servings: 6
Ingredients
1 package (16 oz) dried red kidney beans8 cups water1 lb. ground beef, ground turkey, or even ground chicken2 large onions, chopped (2 cups)1 can (15 oz) stewed tomatoes, or whatever you have close2 Tablespoons chili powder2 teaspoons salt1 teaspoon ground cumin2 teaspoons Tabasco sauce, or to taste1 teaspoon of red pepper or red pepper flakes1 can no salt added sweet corn, water drained
1. Rinse beans. Combine with water in a kettle. Heat to boiling; cook 2 minutes; remove from heat; cover. Let stand 1 hour. Reheat to boiling; simmer 2 1/2 hours, or until beans are tender but still firm enough to hold their shape.
2. Shape ground beef into a large patty; place in a large skillet. Brown, turning once, in it's own fat; break up into chunks; push to one side.
3. Stir onions and chili powder into drippings; saute until onions are soft. Stir in stewed tomatoes, corn, salt, and cumin; stir into bean mixture; heat to boiling. Simmer 30 minutes, or until slightly thickened.
4. Ladle into soup bowls.
Yield 6 servings, can easily be doubled or tripled, or adjusted to your taste
Number of Servings: 6
Recipe submitted by SparkPeople user BETHAW75.
2. Shape ground beef into a large patty; place in a large skillet. Brown, turning once, in it's own fat; break up into chunks; push to one side.
3. Stir onions and chili powder into drippings; saute until onions are soft. Stir in stewed tomatoes, corn, salt, and cumin; stir into bean mixture; heat to boiling. Simmer 30 minutes, or until slightly thickened.
4. Ladle into soup bowls.
Yield 6 servings, can easily be doubled or tripled, or adjusted to your taste
Number of Servings: 6
Recipe submitted by SparkPeople user BETHAW75.
Nutritional Info Amount Per Serving
- Calories: 358.2
- Total Fat: 17.2 g
- Cholesterol: 56.7 mg
- Sodium: 1,294.0 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 8.6 g
- Protein: 20.2 g
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