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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Feb 13, 2012

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

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