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Amy Martell of Canton, Pennsylvania knows how to heat up the dinner table on a cold night. Her zesty chili is chockfull of ground beef, beans and south-of-the-border flair. Whip up the stovetop sensation when you're feeding a crowd, or make sure to save leftovers for the following two recipes.
Leftover: Chili Manicotti
Nutritional Facts 1 cup equals 280 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 1,105 mg sodium, 33 g carbohydrate, 8 g fiber, 22 g protein.
Originally published as Four-Bean Taco Chili in Quick Cooking January/February 2002, p48
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Reviewed on Dec. 21, 2011 by Lavishlyloved
We love this chili! I resist the urge to overdo & add other things like fresh onions & garlic, etc. & keep it simple. Only change I make is to add a greater variety of beans. We serve this with lettuce, cheese, diced tomatoes, onions, sour cream, tortilla chips, etc. & everyone eats it their way ~ taco salad, chips & cheese with the taco soup on top, or straight up in the bowl. I have a large family -lots of kids/grandkids & so make this for one of our family dinner nights & all enjoy!
Reviewed on Nov. 06, 2009 by A 1 Mom
This chili is very good and I always make it and get requests to give out the recipe. I like it because it makes a big pot of chili which is good for our family as they love it and it never lasts long.
Reviewed on Jun. 20, 2008 by fsherald
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