Chili - The Ladle in Red

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 18.5 g
  • Cholesterol: 63.7 mg
  • Sodium: 626.2 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 8.3 g
  • Protein: 22.2 g

View full nutritional breakdown of Chili - The Ladle in Red calories by ingredient

Number of Servings: 8


    1 1/2 lbs extra-lean ground beed
    2 tsp minced garlic
    1 c diced celery
    1 c diced green bell pepper
    1 c diced red onion
    1 1/2 tbsp chili powder
    1 1/2 tsp ground cumin
    1 1/2 tsp dried oregano
    1 tsp ground coriander
    1/4 tsp ground black pepper
    1 can (19 oz/ 540 ml) diced tomatoes, undrained
    1 can (14 oz/398 ml) tomato sauce
    1 c beef broth
    1/4 c chopped celery leaves
    1 tbsp hickory-flovoured barbecue sauce
    1 can (19 oz/540 ml) red kidney beans, drained and rinsed
    1 can (14 oz/398ml) beans in tomato sauce
    3 tbsp chopped fresh cilantro
    1 tbsp freshly squeezed lime juice
    2 tsp liquid honey


Cook beef and garlic in a large, deep, non-stick skilley or pot over medium-high heat until beef is no longer pink. Stir in celery, green pepper, and red onions. Cook and stir for 3 minutes, or until vegetables begin to soften.

Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth, celery leaves, and barbecue sauce. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice, and honey. Serve hot.

Tip. If you can, make this chili one day before you want to serve it. It thickens as it sits overnight and tastes even better the next day. Heinz Baked Beans in Tomato Sauce are a good choice for this recipe and are usually available in every grocery store.

Number of Servings: 8

Recipe submitted by SparkPeople user EVOLVER.