Chili
I'm not a real big chili fan but I love this. You can leave out the veggies if you don't like them. Once I ran out of tomato paste and used some spaghetti sauce instead and it turned out just as good.
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 8
comforting
soup
mexican
ground beef
winter
fall
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1 1/2 tsp garlic powder
- 2 pounds fresh ground beef
- 1 qt. tomato juice
- 29 oz tomato puree (29 oz can)
- 15 oz red beans drained
- 1 medium onion (1 1/2 cups), chopped
- 1/2 c. celery diced
- 1/4 c. green pepper diced
- 1/4 c. chili powder
- 1 tsp cumin (if you like real flavor, add more)
- 1/2 tsp black pepper, oregano, sugar (1/2 tsp each)
- Carbohydrate 20.6477547619692 g
- Cholesterol 77.1107029 mg
- Fat 17.8106686931364 g
- Fiber 5.93830850113502 g
- Protein 26.1437698376272 g
- Saturated Fat 6.79864313648395 g
- Serving Size 1 1 Serving (292g)
- Sodium 262.832179216142 mg
- Sugar 14.7094462608342 g
- Trans Fat 2.54232793290898 g
- Calories 343 calories
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
