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Bewitching Chili

Bewitching Chili
Anne Mitchell of Lynchburg, Ohio lends a family favorite to our menu. Beef, tomatoes, garlic and cumin create her hearty homespun chili.
8-10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 pound ground beef
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (32 ounces) tomato juice
  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • Sour cream

Directions

  • In a Dutch oven, cook beef, peppers, onion and garlic over medium
  • heat until meat is no longer pink; drain. Stir in tomato juice,
  • beans, tomatoes, broth, tomato paste and seasonings; bring to a
  • boil. Reduce heat; cover and simmer for 15 minutes. Serve in
  • Cauldron Bread Bowls (recipe below) if desired. Garnish with sour
  • cream. Yield: 8-10 servings.
© Taste of Home 2013

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Bewitching Chili (continued)

Nutrition Facts: 1 serving (1 cup) equals 237 calories, 9 g fat (4 g saturated fat), 45 mg cholesterol, 1,069 mg sodium, 20 g carbohydrate, 5 g fiber, 18 g protein.
© Taste of Home 2013