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Chili—Fast & Good!

Chili—Fast & Good!Chili that is almost as easy as opening up a can—but tastes so much better! If you prefer it tame, use a mild chili powder, and if hotter is better, then turn up the heat with hot chili powder. Serve with Hot Skillet Corn Bread, a simple tossed green salad and your favorite beverage.

Recipe Ingredients:

3 tablespoons all-purpose flour (or masa harina)
3 tablespoons chili powder
1 tablespoon Mexican seasoning
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 1/2 pounds ground beef
1 medium onion, chopped (preferably Spanish or yellow)
1 tablespoon garlic, finely chopped
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper, or to taste
1 (14.5-ounce) can diced or ready-cut canned tomatoes
1 (15-ounce) can tomato sauce, plus 1 can water
1 teaspoon beef base or bouillon
1 (14.5-ounce) can kidney beans*, drained and rinsed
Shredded cheddar or Monterey Jack cheese for garnish (optional)
Sour cream for accompaniment (optional)

Cooking Directions:

  1. In a small bowl stir together the flour, chili powder, Mexican seasoning, oregano leaves and ground cumin; set aside.
  2. In a large saucepan cook the hamburger, onion, garlic, salt and pepper together over medium-high heat, uncovered and stirring occasionally, until the hamburger is cooked thoroughly and nicely browned. Drain any excess grease, as needed.
  3. Add the reserved flour/spice mixture to meat and cook, stirring constantly for 2 to 2 1/2 minutes.
  4. Add remaining ingredients, mixing well. Bring to a boil, reduce heat and simmer for 20 to 30 minutes, stirring frequently (very important step, as the flour will settle to the bottom of the pan and scorch rather quickly.)
  5. Serve chili topped with a sprinkling of shredded cheese and a dollop of sour cream, if desired.

Makes 6 servings.

**Pinto or black beans can be substituted, or omit the beans altogether and increase the amount of ground beef to 2 pounds.

Nutritional Information Per Serving (1/6 of recipe): 441.1 calories; 51% calories from fat; 24.8g total fat; 85.1mg cholesterol; 931.6mg sodium; 1033.7mg potassium; 28.6g carbohydrates; 7.6g fiber; 4.3g sugar; 21.1g net carbs; 27.3g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.