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Velma's Chili Recipe
|Vegetable oil||2 Tablespoon|
|Ground round||2 Pound, chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Canned kidney beans||32 Ounce, drained (2 Cans Of 16 Ounce Each)|
|Canned diced tomatoes in juice||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Tomato sauce||15 Ounce (1 Can)|
|Chili powder||3 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Red wine||1 Cup (16 tbs)|
|Grated cheddar cheese||2 Tablespoon (For Serving)|
|Sour cream||2 Tablespoon (For Serving)|
|Chopped green onion||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 4083 Calories from Fat 1763
% Daily Value*
Total Fat 197 g303.3%
Saturated Fat 72 g359.9%
Trans Fat 0 g
Cholesterol 607.8 mg
Sodium 7542.7 mg314.3%
Total Carbohydrates 344 g114.7%
Dietary Fiber 90 g359.9%
Sugars 106 g
Protein 262 g524.3%
Vitamin A 485.6% Vitamin C 563%
Calcium 145.1% Iron 170.2%
*Based on a 2000 Calorie diet
Add the ground round and saute until browned, about 10 minutes.
Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, 8 to 10 minutes.
Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper, and stir well.
Cover and simmer over low heat for 1 1/2 hours.
Add the red wine and cook another 30 minutes.
Adjust the seasonings before serving.
Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.