Heartwarming Chili Recipe
A touch of baking cocoa gives this chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, corn bread! —Audrey Byrne, Lillian, Texas
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 large onion chopped
- 1 pound ground beef
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon ground cumin
- 2 cans (14-1/2 ounces each) diced tomatoes undrained
- 3 tablespoons chili powder
- 2 cans (16 ounces each) kidney beans rinsed and drained
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper
- 1 teaspoon baking cocoa
- 1 teaspoon worcestershire sauce optional
- Carbohydrate 8.45927667036002 g
- Cholesterol 77.1107029 mg
- Fat 18.5821797087604 g
- Fiber 2.64114172396352 g
- Protein 22.6615678966973 g
- Saturated Fat 7.18090193883124 g
- Serving Size 1 1 serving (190g)
- Sodium 142.299717677177 mg
- Sugar 5.8181349463965 g
- Trans Fat 2.62593446285432 g
- Calories 290 calories
Directions In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings. Originally published as Heartwarming Chili in Taste of Home Ground Beef Cookbook 1999, p148 Nutritional Facts 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein. Print Add to Recipe Box Email a Friend
