Spiced Chili
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 12 servings (about 3 quarts).
My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. —Julie Brendt, Antelope, California
Ingredients
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1-1/2 pounds ground beef
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1/2 cup chopped onion
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4 garlic cloves, minced
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 cans (15 ounces each) tomato sauce
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2 cans (14-1/2 ounces each) stewed tomatoes, cut up
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1 cup water
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2 bay leaves
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1/4 cup chili powder
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1 tablespoon salt
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1 tablespoon brown sugar
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1 tablespoon dried basil
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1 tablespoon Italian seasoning
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1 tablespoon dried thyme
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1 tablespoon pepper
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1 teaspoon dried oregano
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1 teaspoon dried marjoram
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Shredded cheddar cheese, optional
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
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2.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired.
Nutrition Facts
1 cup: 236 calories, 7g fat (3g saturated fat), 38mg cholesterol, 1240mg sodium, 25g carbohydrate (7g sugars, 6g fiber), 18g protein.
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