Chili from Mom
Classic chili as I remember my mother making it. She served it over mashed potatoes, but if that is too yesterday, then skip the potatoes and add a dollop of light sour cream, shredded cheddar, black olives and some minced cilantro to the top.
- Preparing Time: 45 minutes
- Total Time: 5 hours
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 bay leaves
- 2 tablespoons chili powder
- 1 large green bell pepper chopped
- 1 tsp. salt
- 1/2 tsp. cumin
- 1 12 oz. can tomato paste
- 1 tsp. red pepper flakes
- 1 lb. hamburger 85% + lean
- 1 med yellow onion chopped
- 1/2 tsp. pepper, freshly ground
- 2 14-1/2 oz. cans diced tomatoes
- 1 12 oz. can tomato sauce
- 2 15-1/2 oz. cans dark red kidney beans rinsed and drained
- 1 15-1/2 oz. can light red kidney beans rinsed and drained
- 1 cup carton light sour cream for garnish
- 1 pkg. shredded cheddar cheese for garnish
- 1 bunch fresh cilantro for garnish
- 1 sm. can sliced black olives for garnish
- Carbohydrate 2.40766887586499 g
- Cholesterol 40.8233133 mg
- Fat 7.22528451286523 g
- Fiber 0.828692517774109 g
- Protein 12.181751529294 g
- Saturated Fat 2.71165230723673 g
- Serving Size 1 1 Serving (76g)
- Sodium 45.0916923226499 mg
- Sugar 1.57897635809088 g
- Trans Fat 1.14961846206391 g
- Calories 125 calories
1. Brown hamburger meat in a large pan on medium heat. Add chopped onion and green pepper and cook until soft and onion is transparent. 2. Stir in salt, pepper, cumin, red pepper flakes and chili powder. 3. Add diced tomatoes, tomato paste and tomato sauce. Add water to desired consistency. 4. Add kidney beans and bay leaves. 5. Cook on low heat for 3-5 hours. Discard bay leaves. Add chili powder if desired. 6. Serve with a dollop of light sour cream, shredded cheddar, black olives and fresh cilantro.
