Bewitching Chili Recipe

5 3 5
Bewitching Chili Recipe
Bewitching Chili Recipe photo by Taste of Home
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Bewitching Chili Recipe

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5 3 5
Publisher Photo
Anne Mitchell of Lynchburg, Ohio lends a family favorite to our menu. Beef, tomatoes, garlic and cumin create her hearty homespun chili.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/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.
Originally published as Bewitching Chili in Quick Cooking September/October 2001, p17

Nutritional Facts

1 cup: 237 calories, 9g fat (4g saturated fat), 45mg cholesterol, 1069mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 18g protein.

  • 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
  1. 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.
Originally published as Bewitching Chili in Quick Cooking September/October 2001, p17

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Reviews forBewitching Chili

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Jermcar User ID: 6832799 107625
Reviewed Nov. 27, 2013

"This is a great recipe! I needed more chili so I browned cut up sausage links and added 3 strips of cooked bacon. I also added drained, and washed one can each of black beans and red beans. I also used for the tomato sauce V8 juice. The entire pot of chili was gone! I also made the bread bowls and that was great too! Will use this recipe a lot!"

MY REVIEW
pjz71280 User ID: 6308288 55863
Reviewed Jan. 25, 2012

"Loved this chili, it will now be my chili recipe. Only change would be to add one more can of beans."

MY REVIEW
luvmylilangels User ID: 5147872 31753
Reviewed Dec. 6, 2010

"I was surprised by how good this chili was..everyone liked it, including the kids. It's great substituted with ground turkey, too!"

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