Really Good Beef and Bean Chili
You can double this recipe to have enough on hand to simmer up as needed. Serve with Corn Muffins with Green Onions.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 410 |
| pro | 33 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 40 g |
| fibre | 13 g |
| chol | 62 mg |
| sodium | 658 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 49% |
| vit A | 67% |
| vit C | 42% |
| folate | 37% |
-
1 lb (500 g) lean ground beef
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
3 cloves garlic, minced
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) dried oregano
1/4 tsp (1 mL) hot pepper sauce
1 can (28 oz/796 mL) crushed tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 tbsp (25 mL) minced fresh parsley
Preparation:
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.
Stir in tomatoes and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in parsley.
Source
Canadian Living Magazine: March 2005
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