Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
Cut beef into smaller bite-size pieces. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.
Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt ; cook, stirring often, until softened, about 5 minutes.
Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)
Nutritional facts <b>Per serving:</b> about
- Sodium 408 mg
- Protein 27 g
- Calories 255.0
- Total fat 12 g
- Cholesterol 63 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 26.0
- Folate 8.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 30.0
