Anne Mitchell of Lynchburg, Ohio lends a family favorite to our menu. Beef, tomatoes, garlic and cumin create her hearty homespun chili.
Bewitching Chili
Bewitching Chili
Prep Time
10 min
Cook Time
20 min
Yield
10 servings
Ingredients
- 1-1/2 pound ground beef
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (32 ounces) tomato juice
- 1 can (16 ounces) hot chili beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 can (6 ounces) tomato paste
- 2 tablespoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- Sour cream
Directions
- In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.
Nutrition Facts
1 cup: 237 calories, 9g fat (4g saturated fat), 45mg cholesterol, 1069mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 18g protein.
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