Firehouse Chili
This recipe is from the Taste of Home cookbook and the recipe author is Richard Clements, San Dimas, CA.
Calories 444kcal
Ingredients
- 2 tbsp. canola oil
- 4 lbs lean ground beef
- 2 medium onions chopped
- 4 cans 16 oz each kidney bans, rinsed and drained
- 3 cans 14 ½ oz each stewed tomatoes, cut up
- 1 can 14 ½ oz beef broth
- 3 tbsp. chili powder
- 2 tbsp. ground coriander
- 2 tbsp. ground cumin
- 4 garlic cloves minced
- 1 teaspoon dried oregano
Instructions
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 ½ hours.
Notes
Per cup: 444 cal 16 g fat 94 mg chol; 703 mg sodium 36g carb 41g protein Diabetic exchanges: 5 lean meat, 2 ½ starch, ½ fat.
Nutrition
Calories: 444kcal