Mom’s Chili (that is what it is called)
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By Beth
Mom’s Chili (that is what it is called)
3 steps
Prep:15minCook:2h
This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Served topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce.
Updated at: Thu, 17 Aug 2023 01:10:20 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
7
Low
Nutrition per serving
Calories329.2 kcal (16%)
Total Fat14.2 g (20%)
Carbs22.9 g (9%)
Sugars8.3 g (9%)
Protein28.3 g (57%)
Sodium588.7 mg (29%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespooncanola oil
3 cupsonion
finely chopped
2 cupsgreen pepper
finely chopped
1clove garlic
minced
2 lbslean ground beef
90 percent lean or less
1 cupwater
1 x 14 ozno salt added diced tomatoes
can
1 x 6 oztomato paste
can
2bay leaves
¼ cupchili powder
1 tspground cumin
1 tspred wine vinegar
¾ tspsalt
ground pepper
to taste
cayenne pepper
1 x 15 ozcan kidney beans
Instructions
Step 1
Heat oil in large pot over medium-high heat. Add onions, peppers, and garlic; cook stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking up with spoon, until no longer pink, 7 – 8 minutes. Add water, tomatoes and juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper, and cayenne; stir well to combine. Cover and simmer over low heat 1 hour.
Step 2
Stir in beans and cook, uncovered, 30 minutes more. Remove bay leaves before serving.
Step 3
TIP Make ahead: refrigerate up to five days or freeze up to six months.
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