Chili con carne
From Men's Health Magazine
16 ounces extra-lean ground beef
2 cups chopped onions
1 cup chopped green peppers
3 cloves garlic, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 14oz cans reduced-sodium tomato sauce
1 can (15 ounces) kidney beans or black beans, rinsed and drained
1 can (14 ounces) diced tomatoes with juice
1 c. frozen corn
1 tablespoon light brown sugar
salt
ground black pepper
6 tbs shredded cheddar cheese
2 scallions, thinly sliced
In a large saucepan over medium heat, brown the beef.
Drain and remove beef from pan.
Return the pan to medium heat.
Add the onions, green peppers and garlic and saute for 5 minutes, or until the peppers are almost tender.
Add the chili powder, cumin and oregano and saute for 2 to 3 minutes.
Add the beef, tomato sauce, beans, tomatoes (with juice) and corn and bring to a boil.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Uncover and simmer until the desired consistency is reached.
Stir in the brown sugar and add the salt and black pepper to taste.
Divide the chili among 6 serving bowls. Sprinkle each with the cheddar and scallions.
Toddler review 11/12/11-
No changes to the recipe as written but we added a bunch of toppings. A little cheese, crushed tortilla chips, diced avocado (huge hit), sour cream and for the adults, red pepper flakes. Three empty bowls again.
16 ounces extra-lean ground beef
2 cups chopped onions
1 cup chopped green peppers
3 cloves garlic, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 14oz cans reduced-sodium tomato sauce
1 can (15 ounces) kidney beans or black beans, rinsed and drained
1 can (14 ounces) diced tomatoes with juice
1 c. frozen corn
1 tablespoon light brown sugar
salt
ground black pepper
6 tbs shredded cheddar cheese
2 scallions, thinly sliced
In a large saucepan over medium heat, brown the beef.
Drain and remove beef from pan.
Return the pan to medium heat.
Add the onions, green peppers and garlic and saute for 5 minutes, or until the peppers are almost tender.
Add the chili powder, cumin and oregano and saute for 2 to 3 minutes.
Add the beef, tomato sauce, beans, tomatoes (with juice) and corn and bring to a boil.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Uncover and simmer until the desired consistency is reached.
Stir in the brown sugar and add the salt and black pepper to taste.
Divide the chili among 6 serving bowls. Sprinkle each with the cheddar and scallions.
Toddler review 11/12/11-
No changes to the recipe as written but we added a bunch of toppings. A little cheese, crushed tortilla chips, diced avocado (huge hit), sour cream and for the adults, red pepper flakes. Three empty bowls again.
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