By Nicole Duncan
Chasen's Famous Chili
5 steps
Prep:1h 15minCook:3h 30min
Serve with Jalapeño-Cheese Cornbread. Toppers: sour cream, avocado, Mexican cheese.
Updated at: Thu, 17 Aug 2023 13:49:46 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories197.1 kcal (10%)
Total Fat6.6 g (9%)
Carbs23.8 g (9%)
Sugars6.4 g (7%)
Protein13 g (26%)
Sodium477.5 mg (24%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cupdried pinto beans
3 cupswater
1 x 28 ouncecan crushed tomatoes
1 tablespooncanola oil
2 cupsred bell pepper
chopped
2 cupsonion
chopped
fresh flat-leaf parsley
chopped
2garlic cloves
minced
0.25 poundsground round
0.5 poundlean ground pork
3 tablespoonschili powder
1 teaspoonsalt
1 teaspoonground cumin
½ teaspoonground pepper
Instructions
Step 1
Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Step 2
Add 3 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes. While beans cook, heat a large nonstick skillet over medium-high heat. Add oil swirl to coat. Add bell pepper and onion; cook 8 minutes or until tender, stirring frequently. Add parsley and garlic; cook 1 minute.
Step 3
Add ground round and remaining ingredients; cook 8 minutes or until browned, stirring to crumble.
Step 4
Add meat mixture to bean mixture.
Step 5
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
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