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Chilly Day Chili Recipe
|Corn cakes||1⁄2 Cup (8 tbs)|
|Chili beans/Two 16 ounce cans chili beans||3 Cup (48 tbs)|
|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried pinto beans/Red beans||1⁄2 Cup (8 tbs)|
|Water||3 Cup (48 tbs)|
|Vegetable oil||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chili powder||2 Tablespoon|
|Canned tomato juice||12 Ounce (1 Can)|
|Concentrated beef broth||10 1⁄2 Ounce (1 Can)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chili powder||1 Tablespoon|
|Taco sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 3438 Calories from Fat 1373
% Daily Value*
Total Fat 154 g236.6%
Saturated Fat 48.9 g244.5%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 10544.1 mg439.3%
Total Carbohydrates 388 g129.3%
Dietary Fiber 73.6 g294.3%
Sugars 39.6 g
Protein 158 g315.4%
Vitamin A 462.1% Vitamin C 328.1%
Calcium 83.3% Iron 212.4%
*Based on a 2000 Calorie diet
Prepare Chili Beans, if using, or heat canned beans and keep warm.
Brown ground beef in a large skillet until no longer pink.
Drain all but 2 tablespoons drippings from skillet.
Add onion, celery and garlic to beef and 2 tablespoons drippings.
Saute until onion is tender.
In a small bowl, combine flour, chili powder and salt.
Sprinkle flour mixture over browned beef; stir to coat.
Gradually stir in tomato juice and beef broth.
Pour beef mixture into warm beans.
Stir chopped tomatoes with liquid into beef mixture.
Bring to a boil.
Cover and simmer 15 minutes.
Ladle hot soup into individual bowls.