Chilli con carne
A hearty meal for a cold winter’s day. Make a big batch so you have leftovers for lunches or quick weekday suppers. Chili freezes well.
Servings: 10
Calories: 162kcal
Ingredients
- 1 lb Ground beef
- 1 can Kidney beans
- 1 can White beans
- 1 can Diced tomatoes
- 1 Green pepper diced
- 1 Red pepper diced
- 1 Onion diced
- 1 cup Salsa
- ½ cup Green chili peppers canned or pickled
- 2 tbsp Chili powder
- 1 tsp Cumin
- ½ tsp Garlic powder
- 2 tsp Oregano
- 1 tsp Onion powder
- 1 tsp Salt
- ½ tsp Ground black pepper
- dash Cayenne pepper to taste
- a few drops Lime juice to taste
Instructions
- Brown the ground beef in a frying pan until no pink is remaining.
- Rinse ground beef with hot water to remove all the grease and add to large cooking pot or slow cooker
- Rinse beans in a colander to remove the juice they were canned in. Rinse until bubbles stop forming. Add beans to pot.
- Add remaining ingredients and stir together. The mixture will be dry but add water sparingly. The juices from the ingredients will come out during cooking. If using a slow cooker, don’t add water.
- On stove top, bring mixture to a slight boil, then reduce heat to low. Simmer for about 1 ½ hours, stirring every 15 minutes to prevent sticking.
- If using a slow cooker, cook on low for 6-8 hours.
- Portion into bowls and top with cheese and sour cream. Serve with a side of tortilla chips.
Nutrition
Calories: 162kcal | Carbohydrates: 19g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 550mg | Potassium: 657mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 4mg