All-American Chili

So, you’re going to host an informal get-together for a bunch of your friends and family to watch some pro football playoff games, but you don’t know what to serve. A safe and easy option is chili. That was one of my favorites.

And there is nothing more satisfying than a bowl of hot chili, especially when the temperatures are below the freezing mark.

Here is a recipe from the folks at McCormick that is easy to make and not too spicy for those  who  like their chili on the mild side.

All-American Chili
1 pound lean ground beef
1 cup chopped onion
2 tablespoons chili powder
2 teaspoons ground cumin
1½ teaspoons garlic salt
½ teaspoon oregano leaves
1 15-ounce can kidney beans, drained
1 14½-ounce can diced tomatoes
1 8-ounce can tomato sauce
Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
Yield: Serves 5.
Approximate nutritional analysis per serving: 310 calories, 14 grams fat, 23 grams carbohydrates, 57 milligrams cholesterol, 1,366 milligrams sodium, 8 grams fiber, 23 grams protein.

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