Soups
Chili
Makes 8-1/2 cups
Chili
Makes 8-1/2 cups
Kids love chili and it’s a versatile dish. You can serve it on hot dogs, fill tacos with it or eat it plain. This one freezes well for about 6 months, so make it in batches.
Calories 273 (34% from fat)
carb. 29g
pro. 33g
fat 14g
sat. fat 4g
chol. 68mg
sod. 1119mg
calc. 81mg
fiber 11g
carb. 29g
pro. 33g
fat 14g
sat. fat 4g
chol. 68mg
sod. 1119mg
calc. 81mg
fiber 11g
Ingredients
- 4 medium garlic cloves
- 2 medium onions
- 2 pounds boneless beef, chuck,chilled
- 3 teaspoons whole cumin seed
- 4 tablespoons vegetable oil
- 4 tablespoons chili powder
- 4 tablespoons paprika
- 1½ teaspoons salt
- ¼ teaspoon crushed red pepper
- 2 8-ounce cans whole tomatoes
- 2 cups water
- 4 cups red kidney beans
- suggested garnishes – see end of recipe
Preparation
- Peel garlic and onion; quarter onions. Process both with metal blade until finely chopped, about 15 seconds. Remove and reserve.
- Trim beef of all fat and cut it into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses. Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Remove and reserve.
- Heat vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes. Reduce heat to low, stir in cumin, chili powder, paprika, salt and red pepper and cook uncovered for 5 minutes, stirring occasionally.
- Use metal blade to chop tomatoes coarse, pulsing twice. Add to saucepot with water and bring to boil. Reduce heat and simmer, partially covered, over medium-low heat for 45 minutes, stirring occasionally. Stir in the beans and cook until heated through. Taste and add salt, if needed.
