Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Classic Chili
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 28 g
- Cholesterol
- 81 mg
- Sodium
- 972 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 481
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 28 g
- Cholesterol
- 81 mg
- Sodium
- 972 mg
Ingredients
Directions
- Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
- Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.
