Chili is sometimes better the day after you cook it, which means it's the perfect dish to make ahead and reheat for lunch or dinner. This chili with cheddar cheese recipe is straightforward but delicious; just like Mom used to make it.
Sharp, white Cheddar cheese is my favorite garnish, but any Cheddar will work.
- 2 onions (chopped)
- 2 cloves garlic (peeled and finely chopped)
- 1 pound ground beef (or turkey)
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon salt
- 1 cup water
- 1 can chiles (4 ounces can, mild, green, diced)
- 2 cans pinto beans (15 ounce cans, drained but not rinsed)
- 1 can kidney beans (15 ounces can, drained but not rinsed)
- 2 cans tomatoes (15 ounce cans, diced)
- 2 tablespoons parsley (finely chopped, or cilantro)
- 1/3 pound cheese (sharp white Cheddar, grated)
- In a large pot, saute onion in 1 tsp oil for just a few minutes, until it begins to soften. Add beef and garlic. Chop ground beef up into smaller chunks as it cooks. Add cumin, cayenne pepper and salt.
- When ground beef is no longer pink, add water, chiles, beans, tomatoes and parsley or cilantro.
- On med-low heat, simmer for one hour with the lid partially on. Stir occasionally.
- Serve garnished with grated cheddar and minced parsley or cilantro.
Chili and Cheddar Cheese recipe by Jennifer Meier
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||8 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||29 g|