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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 lrg red onions minced
- 5 Tbsp. minced jalapeno chilies with seeds
- 8 x garlic cloves minced
- 2Â 1/3 lb grnd beef (15% fat)
- 1/4 c. chili pwdr
- 2 Tbsp. grnd cumin
- 1 tsp sweet paprika
- 1 can diced tomatoes in juice - (28 ounce)
- 2 can kidney beans - (15 1/4 ounce ea) liquid removed
- 1 can beef broth - (14 ounce)
- Â Â Lowfat sour cream
- Â Â Grated cheddar cheese
- Â Â Minced green onions
- Â Â Minced fresh cilantro
Directions
- Heat oil in heavy large pot over medium-high heat. Add in onions; saute/fry till brown, about 6 min. Add in jalapenos and garlic; saute/fry 1 minute. Add in beef; saute/fry till brown, breaking up with back of fork, about 5 min. Add in chili pwdr, cumin, and paprika, then fold in tomatoes with juices, beans, and broth; bring to boil.
- Reduce heat and simmer till chili thickens and flavors blend, stirring occasionally, about 45 min. Skim any fat from surface of chili. (Can be made 2 days ahead. Cold slightly. Chill uncovered till cool, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
- Ladle chili into bowls. Serve, passing bowls of lowfat sour cream, grated cheese, green onions, and cilantro separately.
- This recipe yields 6 servings.
- Comments: A fine version of a hearty classic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 6 servings | |
| Calories 629 | |
| Calories from Fat 327 | 52% |
| Total Fat 36.45g | 46% |
| Saturated Fat 13.81g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 943mg | 39% |
| Potassium 1128mg | 32% |
| Total Carbs 32.84g | 9% |
| Dietary Fiber 11.4g | 38% |
| Sugars 6.35g | 4% |
| Protein 42.85g | 69% |
