Really Good Beef and Bean Chili

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 3 ratings.
Really Good Beef and Bean Chili

Really Good Beef and Bean Chili

This recipe makes 4 servings

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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
  • Portion size: 4

You can double this recipe to have enough on hand to simmer up as needed. Serve with our Corn Muffins with Green Onions (recipe link below).

Ingredients

  • 1 lb 1lblean ground beef
  • 1 1oniononions, chopped
  • 1 1celery stalkcelery stalks, chopped
  • 1 1carrotcarrots, chopped
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspchili powder
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspdried oregano
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatotomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 2 tbsp 2tbspminced fresh parsley

Preparation

In Dutch oven, saute 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.

Serve with: Corn Muffins with Green Onions

Source : Canadian Living Magazine: March 2005

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