Beef and Bean Chili - from Chef Jeff Nathan
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 502.6
- Total Fat: 33.5 g
- Cholesterol: 96.4 mg
- Sodium: 635.1 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.2 g
- Protein: 27.4 g
View full nutritional breakdown of Beef and Bean Chili - from Chef Jeff Nathan calories by ingredient
Introduction
There is nothing low cal about this recipe... I just entered it in to see how many calories it was. BUT - It's great chili and every once in a while, why not? There is nothing low cal about this recipe... I just entered it in to see how many calories it was. BUT - It's great chili and every once in a while, why not?Number of Servings: 10
Ingredients
-
1 pound dry Kidney Beans (water as needed)
2.5 pounds chopped meat
2 Tbsp canola oil
1 pound onions - diced
1 tsp. garlic
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp coriander
1 Tbsp hot sauce
1 tsp. worcestershire sauce
8 oz. chili sauce
1 Tbsp molasses
1 ounce (2 Tbsp) prepared horseradish
2Tbsp white vinegar
1 cup water
1/2 cup tomato puree
1 Tbsp liquid smoke
Tips
You can reduce the calories by using a lower fat cut of meat for the chopped meat, or by using turkey or chicken... Substituting with turkey changes it from 502 calories per serving to 311 calories per serving!!! I've never done this but I imagine it could be great if the seasonings remain the same...
Directions
Place dry kidney beans in a container and soak overnight in water completely covering the beans.
Drain beans. Rinse under cool water. Place beans in pot with just enough water to cover. Slowly simmer until the beans are tender. Remove from fire and set aside. Do not drain.
In a medium soup pot, bring water to boil. Add in chopped meat. Allow water to come back to a boil and then lower flame to a simmer. Simmer 3-4 minutes, stirring constantly to break apart clumps of meat. Drain in a colander and discard the liquid.
In a large soup pot, place oil, onion, and garlic. Sautee untill onions are wilted. Add in the chopped meat. Stir well. Add in spices, sauces, molasses, horseradish, and vinegar. Stir well to combine. Add in one cup of water and tomato puree. Stir well. Allow to simmer and cook for about 45 minutes, stirring often. Add prepared beans with liquid. Cook 4-6 more minutes to heat through, stirring occasionally. Remove from the fire and add the liquid smoke. Stir well.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHRINK71.
Drain beans. Rinse under cool water. Place beans in pot with just enough water to cover. Slowly simmer until the beans are tender. Remove from fire and set aside. Do not drain.
In a medium soup pot, bring water to boil. Add in chopped meat. Allow water to come back to a boil and then lower flame to a simmer. Simmer 3-4 minutes, stirring constantly to break apart clumps of meat. Drain in a colander and discard the liquid.
In a large soup pot, place oil, onion, and garlic. Sautee untill onions are wilted. Add in the chopped meat. Stir well. Add in spices, sauces, molasses, horseradish, and vinegar. Stir well to combine. Add in one cup of water and tomato puree. Stir well. Allow to simmer and cook for about 45 minutes, stirring often. Add prepared beans with liquid. Cook 4-6 more minutes to heat through, stirring occasionally. Remove from the fire and add the liquid smoke. Stir well.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHRINK71.