I recently made chili for our annual pumpkin carving gathering. I adapted this recipe from one from Cooking Light. I made my own tweaks on it and quadrupled the recipe. It was nicely spicy and very filling!
Yield: 24 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Amy’s adaptation of a Cooking Light recipe
4 pounds ground round
4 cups chopped onion
2 cups chopped green bell pepper
2 cups dry red wine or water
4 tablespoons chili powder
4 teaspoons sugar
4 teaspoons ground cumin
1 teaspoon salt
4 garlic cloves, minced
4 (15-ounce) cans kidney beans, undrained
4 (14.5-ounce) cans stewed tomatoes, crushed with your hands
1 can original Rotel (diced tomatoes with chiles)
1/4 cup diced pickled jalapenos
6 oz shredded reduced-fat extra-sharp cheddar cheese
1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
2. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
3. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
4. Note: The chili can be made on the stovetop if you don’t have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
CALORIES 243(21% from fat); FAT 5.6g (sat 2.3g,mono 1.8g,poly 0.5g); PROTEIN 25.5g; CHOLESTEROL 49mg; CALCIUM 154mg; SODIUM 637mg; FIBER 3.1g; IRON 4.1mg; CARBOHYDRATE 22.9g