Discussion Boards
Simple Chili
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A thick, mild chili that is so easy to make. The generous amounts of beans and beef go well with buttered garlic toast. Add more chili powder, if desired.
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Cooking oil
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1 tbsp.
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15 mL
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Small onion, chopped
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1
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1
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Chopped celery
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1/4 cup
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60 mL
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Finely chopped leftover cooked beef (about 12 oz., 340 g)
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2 cups
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500 mL
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Can of diced tomatoes (with juice)
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14 ounce
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398 mL
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Can of kidney beans (with liquid)
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14 ounce
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398 mL
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Chili powder
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1-2 tsp.
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5-10 mL
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Granulated sugar
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1 tsp.
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5 mL
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Salt
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1 tsp.
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5 mL
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Pepper, sprinkle
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Grated medium Cheddar cheese, for garnish
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Heat cooking oil in large saucepan on medium. Add onion and celery. Cook for 5 to 10 minutes, stirring often, until onion is softened.
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Add beef. Cook for 1 to 2 minutes, stirring constantly, until well browned and heated through.
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Add next 6 ingredients. Stir. Simmer, uncovered, on medium-low for about 20 minutes, stirring occasionally, until slightly thickened. Makes about 4 cups (1 L).
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Sprinkle cheese over individual servings. Serves 3 to 4.
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1 serving:
392 Calories; 13.7 g Total Fat (6.2 g Mono, 2.1 g Poly, 3.4 g Sat); 75 mg Cholesterol; 27 g Carbohydrate; 2 g Fibre; 40 g Protein; 1280 mg Sodium
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Reprinted from Recipes for Leftovers © Company's Coming Publishing Limited
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