Idaho hearty chili

6 Servings

Quantity Ingredient
1 medium Onion; chopped
2 cans Idaho kidney beans* (16 oz each)
¾ pounds Round steak sliced 1 x 1/2 x 1/4\"
1 can (6 oz) tomato paste
1 tablespoon Chili powder
1 tablespoon Dry parsley
1 Clove garlic; minced
2 tablespoons Vegetable oil
1 Green pepper; diced
1 can (16 oz) tomatoes
2 tablespoons Packed brown sugar
1 teaspoon Ground cumin
1 teaspoon Coriander
1 teaspoon Dried oregano
1 teaspoon Rosemary, crushed
Shredded cheddar cheese
Chopped onion
Diced tomatoes
Diced avocados
Dairy sour cream

CONDIMENTS

Saute onion & garlic in oil; add meat and brown. Add remaining ingredients except condiments. Simmer, covered, 1-½ hours; stir occasionally. Serve with choice of condiments.

Makes about 6 servings.

*About 3-½ cups drained, cooked pinto, red, kidney or pink beans can be substituted.

Nutritional Analysis Per Serving (not including condiments): 384 calories, 29⅘ g protein, 10.7 g fat (25% cal. from fat), 44½ g carbohydrate, 48 mg cholesterol, 10⅘ g fiber, 947 mg sodium.

Exchange: 3 starch; 3 lean meat Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>

Related recipes