Idaho hearty chili
6 Servings
Ingredients
| 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 | ||
Directions
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>