Chili is a favourite in Joan's household, where a chili ingredient battle rages constantly. Joan prefers a mix of kidney and black beans, but Corey and the kids constantly lobby for canned pork and beans instead. On special days she relents, and you can, too, replacing one of the cans below with pork and beans. No matter which beans you use, any leftovers are even more delicious reheated the next day. A batch of this chili can also be the base of a mouth-watering Mexican Lasagna.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Method
In large Dutch oven over medium-high heat, saut?round beef, breaking up with spoon, for 5 minutes. Add onion and garlic; saut?ntil ground beef is no longer pink, about 5 minutes. Tilt pan and spoon off fat.
Stir in chili powder, oregano, cumin, cayenne, tomatoes and tomato soup; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour.
Add black and kidney beans; cover and simmer for 15 minutes. Stir in corn; simmer until hot, about 4 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days or freeze for up to 1 month.)
Nutritional facts <b>Per serving:</b> about
- Sodium 797 mg
- Protein 31 g
- Calories 365.0
- Total fat 13 g
- Cholesterol 60 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
%RDI
- Iron 37.0
- Folate 34.0
- Calcium 8.0
- Vitamin A 15.0
- Vitamin C 32.0
