Saturday, January 10, 2009

Fully Loaded Chili

This was a dish that I did not like but my husband did. It was too spicy for me. However Don and my father ate every last drop of the chili. I found the recipe in the November 2008 Taste of Home Healthy Cooking magazine.

1 lb lean ground beef
1 medium onion chopped
1 medium green pepper chopped
1 3/4 cup water
2 cans (8 oz each) tomato sauce
1 16 oz can kidney beans, rinsed and drained
1 15 1/2 oz can great northern beans, rinsed and drained
1 15 oz can garbanzo or chickpea beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 tablespoon baking cocoa
2 teaspoons hot sauce
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

1/2 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

In a dutch oven over medium heat, cook the beef, onion, and pepper until meat is no longer pink; drain.

Stir in water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish if desired.

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