Chili con Carne

This hearty chili has just the right level of spice. One bite and you will see why it's Betty's Best! Get a head start by using thawed Make-Ahead Ground Beef in place of the ground beef, onion, garlic and salt.

  • Prep Time 25 min
  • Total Time 1 hr 50 min
  • Servings 4

Ingredients

1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
2
cloves garlic, crushed
1
tablespoon chili powder
1/2
teaspoon salt
1
teaspoon ground cumin
1
teaspoon dried oregano leaves
1
teaspoon unsweetened baking cocoa
1/2
teaspoon red pepper sauce
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1
can (19 oz) Progresso™ red kidney beans, undrained

  • 1 In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
  • 2 Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
  • 3 Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Expert Tips

Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
770mg
770%;
Total Carbohydrate
35g
35%
(Dietary Fiber
9g
9%
  Sugars
6g
6%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
10%;
Iron
35%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.