Field Meal Chili

By The Canadian Living Test Kitchen

120 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	365365 cal
pro	31 g31g pro
total fat	13 g13g total fat
sat. fat	5 g5g sat. fat
carb	34 g34g carb
fibre	10 g10g fibre
chol	60 mg60mg chol
sodium	797 mg797mg sodium
% RDI:	-
calcium	88 calcium
iron	3737 iron
vit A	1515 vit A
vit C	3232 vit C
folate	3434 folate

More great recipes from this menu:

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.

Ingredients

2 lb lean ground beef 2 2lb lblean ground beef
1 onion , chopped1 1oniononions, chopped
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 tbsp chili powder 2 2tbsp tbspchili powder
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
Pinch cayenne pepper Pinch Pinchcayenne pepper
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatotomatoes
1 1can (10 oz/284 mL) can (10 oz/284 mL)condensed cream of tomato soup
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)kidney beankidney beans, drained and rinsed
1 cup frozen corn kernels 1 1cup cupfrozen corn kernels

Preparation

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.)

Source : Canadian Living Magazine: November 2005