Chili con Carne II

4.4
(299)

This Recipe can easily be multiplied and freezes well.

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13
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13
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 5 tablespoons vegetable oil

  • 2 large onions, chopped

  • 1 chile pepper, chopped

  • 5 cloves garlic, chopped

  • 2 pounds lean ground beef

  • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped

  • 1 ½ teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 ½ tablespoons ground cumin

  • ½ tablespoon chili powder

  • 2 tablespoons paprika

  • 2 tablespoons dried oregano

  • 2 cinnamon sticks

  • 6 whole cloves

  • 2 (15.25 ounce) cans red kidney beans, rinsed and drained

Directions

  1. In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

  2. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

  3. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts (per serving)

397 Calories
19g Fat
33g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 397
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 28%
Cholesterol 62mg 21%
Sodium 917mg 40%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 24g
Vitamin C 26mg 131%
Calcium 131mg 10%
Iron 6mg 31%
Potassium 589mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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