Ingredients1 h 15 m servings 219 cals
- In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
- Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.
Per Serving: 219 calories; 11.6 g fat; 15.2 g carbohydrates; 13.1 g protein; 32 mg cholesterol; 667 mg sodium. Full nutrition
ReviewsRead all reviews 4
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour, however the chili never thickened and it needed to cook for an additional three hours. The f...
I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredi...
I wrote a review of this recipe once before but haven't seen it here, so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes, I am SHOUTING! Make a lot and fre...