Chunky Chili Con Carne
Recipe: #3384
December 06, 2011
Categories: Chili, Beans, Ground Beef, Game/Sports Day Potluck, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Kidney Beans, Beef Dinner, Ground Beef Dinner, more
"Awesome and great tasting chili, the use of veggies in this recipe gives it that chunky look. This makes a lot of chili so freeze your unused portions for future meals."
Ingredients
Nutritional
- Serving Size: 1 (388.1 g)
- Calories 555.6
- Total Fat - 20.2 g
- Saturated Fat - 6.8 g
- Cholesterol - 101.1 mg
- Sodium - 923.5 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 18.9 g
- Sugars - 9.5 g
- Protein - 47.7 g
- Calcium - 157.1 mg
- Iron - 10.9 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place ground beef in a large skillet and cook over medium-high heat until brown. Drain and set aside.
Step 2
Sauté the onions, celery, bell pepper and jalapeno until onions are soft and translucent.
Step 3
Add the ground beef, onions, celery, bell pepper and jalapeno with the remaining ingredients to a large pot.
Step 4
Bring to a boil, reduce heat and simmer for 1 1/2-2 hours, stirring occasionally.
Step 5
Serve with a dollop of sour cream and grated Mexican blend cheese on top.
Tips
No special items needed.