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Hot Chili Recipe
|Ground beef||2 Pound|
|Onions||2 Medium, chopped|
|Canned whole tomatoes||32 Ounce (2 Can)|
|Canned kidney beans||31 Ounce (2 Can)|
|Canned tomato soup||21 Ounce (2 Can)|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Red pepper||2 Teaspoon, crushed|
Calories 1053 Calories from Fat 577
% Daily Value*
Total Fat 64 g98.6%
Saturated Fat 22.5 g112.7%
Trans Fat 0 g
Cholesterol 160 mg
Sodium 2199.5 mg91.6%
Total Carbohydrates 83 g27.6%
Dietary Fiber 21 g83.8%
Sugars 24.2 g
Protein 57 g114.4%
Vitamin A 123.1% Vitamin C 92%
Calcium 29.3% Iron 58.6%
*Based on a 2000 Calorie diet
Add onions; cover.
Microwave at High 6 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times during cooking.
Stir in remaining ingredients; cover.
Microwave at High 10 minutes.
Reduce power to 70% (Medium-High).
Microwave, uncovered, 25 to 35 minutes, or until slightly thickened.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, unwrap one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 17 to 26 minutes, or until heated, breaking apart with fork as soon as possible and stirring 1 or 2 times.
Top chili with finely chopped onion, shredded Cheddar cheese and chopped tomatoes, if desired.