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Herbed Beef and Bean Chili




Source of Recipe


Midwest Living


List of Ingredients




• 1 pound lean ground beef
• 2-1/2 tablespoons all-purpose flour
• 1 14-1/2-ounce can Italian-style (plum) tomatoes, cut up
• 2 large yellow onions, finely chopped (2 cups)
• 1/3 cup tomato paste
• 1/3 cup water
• 1-1/2 to 2 tablespoons chili powder
• 1 tablespoon dried parsley
• 2 teaspoons dried dillweed
• 1-1/2 teaspoons dried oregano, crushed
• 1-1/4 teaspoons dried basil, crushed
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Chopped yellow onion (optional)
• Dairy sour cream (optional)
• Shredded cheddar cheese (optional)
• 1 15-1/4 ounce dark red kidney beans, drained

Recipe



1. In a Dutch oven, brown ground beef until no longer pink. Drain off fat.
2. Stir in flour. Add undrained tomatoes, kidney beans, the 2 cups chopped onions, tomato paste, water, chili powder, parsley, dillweed, oregano, basil, pepper, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
3. Ladle into warm soup bowls. Top with chopped onion, sour cream and shredded cheese, if you like. Makes 4 servings.
Nutrition note: To reduce the sodium, omit the salt.