Chili con Carne

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

Minutes

Total Time

1:50

Hr:Mins

Makes

4

servings

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.
Makes 4 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 70mg;
  • Sodium 770mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 9g,
    • Sugars 6g),
  • Protein 31g;
Percent Daily Value*:
    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.