Schmidt Family Chili
Source of Recipe
the web
List of Ingredients
2 pounds ground chuck
4 tsp minced garlic
1-1/2 to 2 cups chopped onion
2/3 cup finely chopped green bell pepper
1/2 cup chili powder (see note)
2 Tbsp cider vinegar
1/2 tsp ground allspice
1/2 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1 (15-oz) can sliced stewed tomatoes, undrained
1 (16 oz) can diced chili tomatoes, undrained
1 (16 oz) can red kidney beans, undrained
1 (16 oz) can red beans, undrained
Recipe
In a large pot, cook ground chuck, garlic, onion, green pepper and chili powder over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color.
Add vinegar, allspice, coriander, cumin, salt, tomatoes and beans. Bring to a boil. Cover and reduce heat. Simmer for 60 minutes, stirring frequently. If chili is too thick, add 1/2 to 1 cup water.
For best results, make a day in advance; reheat before serving.
Per (1-1/2 cup) serving: 359 cals, 7g fat, 2g sat fat, 60mg chol, 32g pro, 42g carb, 7g sugar, 14g fiber, 1361 mg sodium, 135mg calcium, 854mg potassium.
Note: This amount of chili powder is correct. For a milder chili, use less to taste.
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