Chili

Hubby wanted just plain red chili with beef, so I made this.  Too bad I didn't have for after our walk yesterday - we both had a bit of hypothermia and this would have helped quite a bit.  The nutrition information is for 15 servings.  I kept several containers of this aside to put in the freezer - both 2 and 4 cup size.  Freezes beautifully.

  2 Lb Ground Beef                                                                   28 Ounce Diced Tomatoes

  2 Tbl Garlic, Minced                                                                2 Tbl Cumin

  1 Tbl Cider Vinegar                                                                 2 Tbl Chili Powder

  29 Ounce Tomato Sauce                                                          1 Tbl Ancho Chili Powder

  29 Ounce Kidney Beans                                                          2 Tsp Oregano

  29 Ounce Pinto Beans                                                             1 1/2 Tsp Black Pepper

  3/4 Cup Diced Onion                                                               1 Tsp Red Pepper

  4 Ounce Diced Green Chiles                                                   2 Cups Beef Broth

In a large pot, brown the ground beef, stirring constantly to crumble.  Spoon into a colander to drain.  In drippings, sauté garlic and onion until soft.  Return beef to the pan and add all remaining ingredients.  Bring to a simmer, reduce to low heat and cook for 2 to 3 hours.  Stir every 15 minutes.

Per Serving: 311 Cal (33% from Fat, 28% from Protein, 39% from Carb); 22 g Protein; 12 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat;  31 g Carb; 8 g Fiber; 5 g Sugar; 76 mg Calcium; 6 mg Iron; 1084 mg Sodium