Recipe of the Week

Spiced Chili


1-1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried majoram
Shredded cheddar cheese, optional

1) Ina large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.

2) Transfer to a 5-qt. slow cooker. Stri in the beans, tomato sauce, tomatoes, water and seasonings.

3) Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired.

Yield: 12 servings (about 3 quarts).

NUTRITION FACTS: 1 cup equals 236 calories, 7 g fat (3 g saturated fat), 38 mg cholesteron, 1,240 mg sodium, 25 g carbohydrate, 6 g fiber, 18 g protein.

--Stovetop Spiced Chili: If you like to make the chili on the stovetop, use a Dutch oven instead of a skillet to cook the beef, onion and garlic. Add the beans, tomato sauce, tomatoes, water and seasonings to the Dtch oven. Bring to aboil. Reduce heat; cover and simmer for 45 minutes. Discard bay leaves.

No comments