Savannah Tailgater Chili
Recipe: #4149
January 17, 2012
Categories: Chili, Ground Beef, Tomato, Corn Garlic, Peppers, Game/Sports Day, Canned Tomatoes, Beef Dinner, Ground Beef Dinner, more
"This chili recipe is from Jamie and Bobbie Dean that I found in a Food Network magazine. Delicious!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (450.4 g)
- Calories 823.5
- Total Fat - 31.8 g
- Saturated Fat - 9.4 g
- Cholesterol - 118.1 mg
- Sodium - 1490.9 mg
- Total Carbohydrate - 79.4 g
- Dietary Fiber - 24.9 g
- Sugars - 9.1 g
- Protein - 57.2 g
- Calcium - 150.2 mg
- Iron - 12.7 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat 2 tablespoons of the olive oil in a large pot over medium-high heat.
Step 2
Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes
Step 3
Season the beef with 1/2 teaspoon each salt and pepper.
Step 4
Using a slotted spoon, transfer the beef to a paper towel lined plate.
Step 5
Heat the remaining 1 tablespoon oil in the pot.
Step 6
Add the onion, bell pepper and garlic and sauté until softened, about 5 minutes.
Step 7
Stir in the chili powder, cumin and oregano and cook for 1 minute.
Step 8
Return the beef to the pot.
Step 9
Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt.
Step 10
Simmer 30 to 45 minutes.
Step 11
Taste and add more chili powder, if needed.
Step 12
Ladle into serving bowl and top with sour cream and shredded cheese.
Tips
No special items needed.
0 Reviews
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