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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1422g) Recipe makes 4 servings |
||
| Calories 1215 | ||
| Calories from Fat 354 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.4g | 60% | |
| Saturated Fat 14.2g | 70% | |
| Monounsaturated Fat 16.2g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 2.1g | ||
| Cholesterol 154mg | 51% | |
| Sodium 4844mg | 201% | |
| Potassium 4776mg | 136% | |
| Total Carbohydrate 143.6g | 47% | |
| Dietary Fiber 41.5g | 166% | |
| Sugars 38.2g | ||
| Protein 83.0g | 165% | |
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Ingredients
- 2 lbs ground beef
- 1 (12 ounce) can tomato paste
- 2 (29 ounce) cans tomato sauce
- 1 (29 ounce) can kidney beans, with liquid
- 1 (29 ounce) can pinto beans, with liquid
- 1 cup diced onion
- 1/2 cup diced green chilies
- 1/4 cup diced celery
- 3 medium tomatoes, chopped
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
Directions
1
Brown the ground beef in a skillet over medium heat; drain off the fat.2
Using a fork, crumble the cooked beef into pea-size pieces.3
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.4
Cook, stirring every 15 minutes, for 2 to 3 hours.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > Chili
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Beans
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: geez70
On Sep 14, 2008
This chilli is very good. The only thing I do differently is season to my own tastes with the cumin and chili powder, I usually add a bit more, and instead of the water i add either V8 juice or either chicken or beef broth.
From: Chef #632337
On Jan 2, 2008
Chili was good it definitely needs a little more spice to it. I used 1 lb. of ground beef, and 1 lb. of hot breakfast sausage and still wasn't spicy enough. I also, used almost a full cup of green chilies, i would probably add either japs or cayanne next time.
From: Chef #927185
On Oct 7, 2008
Good but needs red and green bell pepper, sauted and canned stewed tomatoes, at least 2 28 oz cans or 3 in lieu of tomato sauce and water.. Lots of fresh crushed garlic and chili peppers along with the chili powder, corriander along with the cumin and a sprinkling of oregano.. I also use mixed beans for color variation with pinto and black and red and white kidney....Beans.. MJJ
From: Chef #713039
On Jan 14, 2008
Love this chili,I found the recipe a few years back.The great thing about it is that it tastes better after it has been frozen. I just freeze single serving sizes and have a quick meal ready to go.
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