Field Meal Chili
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 365 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 34 g |
| fibre | 10 g |
| chol | 60 mg |
| sodium | 797 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 37% |
| vit A | 15% |
| vit C | 32% |
| folate | 34% |
-
2 lb (1 kg) lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) chili powder
1/2 tsp (2 mL) each dried oregano and ground cumin
Pinch cayenne pepper
1 can (28 oz/796 mL) diced tomatoes
1 can (10 oz/284 mL) condensed tomato soup
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (19 oz/540 mL) kidney beans, drained and rinsed
1 cup (250 mL) frozen corn kernels
Preparation:
In large Dutch oven over medium-high heat, sauté ground beef, breaking up with spoon, for 5 minutes. Add onion and garlic; sauté until 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.)
Source
Canadian Living Magazine: November 2005
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