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Recipe: 21 Alarm Chili
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Serving Size : 8
1 pound ground round
1 medium onion -- finely chopped
3 garlic cloves -- finely
chopped
1 large green bell pepper -- cut in
1/2" pieces
2 28 ounce cans crushed tomatoes
2 teaspoons dried oregano
2 teaspoons ground cumin
3 tablespoons chili powder
2 tablespoons cocoa
2 teaspoons sugar
1 teaspoon crushed red pepper
1 teaspoon Tabasco sauce
1 15 ounce can kidney beans, canned -- rinsed
in strainer
In a 2 1/2 quart saucepan, cook the meat over medium
heat until it is well done, about 6-8 minutes,
stirring
frequently to crumble the meat. Pour off the fat.
With a slotted spoon transfer meat to paper towels to
absorb extra fat and wipe the remaining fat residue
from the saucepan.
In the same pot, saute the onion, garlic, and green
pepper with 1/2 cup of the crushed tomatoes for 3
minutes. Add the oregano, cumin, chili powder, cocoa
powder, sugar, hot pepper, and Tabasco sauce, and
continue cooking for 3 minutes more. Add the beans,
meat, and the remaining crushed tomatoes, and cook
together for 25 minutes over low heat.
Yield:
"2 quarts"
Per Serving (excluding unknown items): 269 Calories;
11g Fat (35.3% calories from fat); 18g Protein; 29g
Carbohydrate; 8g Dietary Fiber; 39mg Cholesterol;
517mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
1 pound ground round
1 medium onion -- finely chopped
3 garlic cloves -- finely
chopped
1 large green bell pepper -- cut in
1/2" pieces
2 28 ounce cans crushed tomatoes
2 teaspoons dried oregano
2 teaspoons ground cumin
3 tablespoons chili powder
2 tablespoons cocoa
2 teaspoons sugar
1 teaspoon crushed red pepper
1 teaspoon Tabasco sauce
1 15 ounce can kidney beans, canned -- rinsed
in strainer
In a 2 1/2 quart saucepan, cook the meat over medium
heat until it is well done, about 6-8 minutes,
stirring
frequently to crumble the meat. Pour off the fat.
With a slotted spoon transfer meat to paper towels to
absorb extra fat and wipe the remaining fat residue
from the saucepan.
In the same pot, saute the onion, garlic, and green
pepper with 1/2 cup of the crushed tomatoes for 3
minutes. Add the oregano, cumin, chili powder, cocoa
powder, sugar, hot pepper, and Tabasco sauce, and
continue cooking for 3 minutes more. Add the beans,
meat, and the remaining crushed tomatoes, and cook
together for 25 minutes over low heat.
Yield:
"2 quarts"
Per Serving (excluding unknown items): 269 Calories;
11g Fat (35.3% calories from fat); 18g Protein; 29g
Carbohydrate; 8g Dietary Fiber; 39mg Cholesterol;
517mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2
Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
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| 2 - Bean Chili | 3 Bean Chili |
