|Nutritional Guidelines (per serving)|
|Servings: 1 Pot (12 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic American chili con carne recipe. No secret ingredients, special cooking techniques, or rare, heirloom beans. This very easy chili recipe features a lot of meat, some beans, and a whole lot of satisfying flavor.
- 5 pounds ground chuck
- 1 large onion (diced)
- 1 green bell pepper (seeded and diced)
- 1 red bell pepper (seeded and diced)
- 2 cloves garlic (minced)
- 1/2 cup chili powder
- 2 tablespoons cumin
- 1 teaspoon chipotle
- 2 (15-ounce) pinto or kidney beans (drained)
- 2 (10-ounce) cans tomato sauce
- 1 (10-ounce) can tomato paste
- 1 tablespoon black pepper
- 2 teaspoon salt (or to taste)
- 2 cup water or as needed
- Cayenne to taste
Put the ground beef in a large pot over med-high heat. Cook, while stirring to crumble the meat into small pieces, until browned.
Drain off the grease. Add the onion, garlic, and bell peppers and cook for about 3 minutes.
Put in the rest of the ingredients and simmer over low heat, uncovered, stirring occasionally, for 60 minutes, or until the meat is tender. Add more water as needed during cooking to adjust to desired thickness.
Taste for salt and spiciness, adjust and serve hot. This chili was made to go with some great American cornbread.