Autumn Chili

Name: Autumn Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 large onion, chopped; 2 cans (16 ounces each) kidney beans, rinsed and drained; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups cooked and crumbled ground beef; 1 can (8 ounces) tomato sauce; 1 medium green pepper; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 garlic cloves, minced; 1 teaspoon baking cocoa; 1 teaspoon dried oregano; 1 teaspoon Worcestershire sauce, optional; Salt and pepper to taste

TOTAL TIME: Prep: 10 min. Cook: 20 min. + simmering YIELD: 4 servings.

A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, homemade corn bread!—Audrey Bryne, Lillian, Texas

Ingredients

1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cooked and crumbled ground beef
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste

Directions

1. In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Nutrition Facts

1 each: 540 calories, 16g fat (6g saturated fat), 86mg cholesterol, 1026mg sodium, 58g carbohydrate (14g sugars, 18g fiber), 43g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.