|
| 4 | lb lean (at least 80%) ground beef |
| 8 | medium onions, chopped (4 cups) |
| 4 | cans (28 oz each) Progresso® recipe ready crushed tomatoes, undrained |
| 3 | cans (19 oz each) Progresso® red kidney beans, drained, liquid reserved |
| 1 | can (15 oz) tomato sauce |
| 3 | tablespoons chili powder |
| 2 | tablespoons sugar |
| 1 | tablespoon salt |
|
| 16 | small round bread loaves |
| Olive or vegetable oil |
Serve with...
Big-Batch Corn Muffins
Total Time:
30 min
| 1. | In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain. |
| 2. | Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours. |
| 3. | Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency. |
| 4. | Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls. |
|
| Leftover chili is delicious served over a hot baked potato or sweet potato. |
|
| Serve this winning chili in china bowls if you prefer. Spice them up by moistening the edges, then dipping into chili powder. |
Nutrition Information:
380 ( 120); 14g ( 5g, 1g); 70mg; 1090mg; 34g ( 8g, 10g); 29g 15%; 20%; 10%; 35% 1 ; 1 ; 1 ; 3 1/2 ; 1/2 2