RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4250
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| Recipe Name: |
Chili - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Day |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For stove space saving tip, when it comes time to simmer, put in a 325-degree oven instead.
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Ingredients:
0.5 Teaspoon pepper, cayenne
0.5 Teaspoon pepper, black
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Directions:
Saute beef, stirring until the meat is cooked through. Remove meat, drain off fat and set aside. Add a little olive oil, saute onion and garlic. Sauté for 4 to 5 minutes, stirring frequently, or until softened. Return meat to pan.
Remove the skillet from heat; add the chili powder, oregano, cumin and cayenne pepper; stir until the mixture is well coated with spices. Add tomato paste, pour in the beef stock and mix thoroughly. Add salt and pepper.
Bring to a boil, stirring occasionally. Reduce to simmer and cook, covered, for 1 ½ hours.
Add kidney beans to chili and simmer, partially covered for 1 hour. Serve over rice or spaghetti. |
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| Nutrition per Serving: |
| Calories: |
-2 |
Total Carbs: |
-1.7 |
Net Carbs: |
-0.3 |
| Cholesterol: |
-0.2 |
Fat: |
-1.0 |
Protein: |
-1.50 |
| Fiber: |
-1.34 |
Sodium: |
-1.84 |
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