How to Make the Best Chili

How to Make the Best Chili might be just the American recipe you are searching for. For $2.05 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 460 calories, 56g of protein, and 12g of fat per serving. This recipe serves 8. 5 people found this recipe to be yummy and satisfying. This recipe from Pink When requires ground beef, bell pepper, onions, and z pinto beans. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. Overall, this recipe earns a tremendous spoonacular score of 80%. Similar recipes include Raw Salmon with Cucumbers and Green Tea Granita — Saumon cru et granité de concombre au thé vert, Tea-flavored Tarte Tatin (tarte Tatin Au Thé), and Gâteau roulé au thé vert et haricot rouge (matchan et azuki) Recette.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/4 cup bell pepper

1/4 cup bell pepper

1 15 oz can kidney beans

1/4 tsp cayenne pepper

1/2 tbsp chili powder

1 1/2 tsp cumin

2 lbs lean ground beef

2 lbs lean ground beef

1 1/2 cups chopped onions

1/2 tsp oregano

1 tsp group black pepper

1 150z can pinto beans

1 46 oz can tomato juice

2 6oz cans tomato paste Can be subbed with a 15oz can of tomato sauce

1 cup water

1/2 tsp white sugar

Equipment:

frying pan

pot

Cooking instruction summary:

Instructions Step 1: Brown the lean ground beef in a deep skillet. Cook over medium heat until cooked all the way through, and then drain. Step 2: In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil. Step 3: Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.

 

Step by step:


1. Brown the lean ground beef in a deep skillet. Cook over medium heat until cooked all the way through, and then drain.

2. In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil.

3. Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.


Nutrition Information:

Quickview
460 Calories
56g Protein
12g Total Fat
32g Carbs
33% Health Score
Limit These
Calories
460k
23%

Fat
12g
19%

  Saturated Fat
5g
33%

Carbohydrates
32g
11%

  Sugar
15g
17%

Cholesterol
140mg
47%

Sodium
848mg
37%

Get Enough Of These
Protein
56g
113%

Zinc
12mg
85%

Vitamin B12
5µg
85%

Vitamin B3
16mg
81%

Vitamin B6
1mg
67%

Selenium
43µg
62%

Phosphorus
608mg
61%

Iron
9mg
55%

Potassium
1918mg
55%

Vitamin C
38mg
47%

Copper
0.74mg
37%

Manganese
0.71mg
36%

Fiber
8g
35%

Vitamin B2
0.57mg
34%

Vitamin E
4mg
33%

Magnesium
123mg
31%

Vitamin A
1470IU
29%

Vitamin B1
0.32mg
21%

Vitamin B5
2mg
21%

Vitamin K
18µg
18%

Folate
62µg
16%

Calcium
123mg
12%

Vitamin D
0.23µg
2%

covered percent of daily need
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Related Videos:

How to Make the Best Chunky Chili | I Heart Recipes w/ Rosie Mayes

 

How to Make The Best Chili | Chili Recipes | Allrecipes.com

 

How To Make the BEST Homemade Pot of Chili From Scratch | You Can Cook That | Allrecipes.com

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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