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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Chili

 Submitted by: Gwen McIntosh
Cancer Information Service
Source: Complete Cooking with Jenn Aire

2-1/2 pounds ground sirloin 1 Tablespoon ground coriander
4 cups onion, chopped 1 Tablespoon dried oregano
12 cloves garlic, minced 2 teaspoons crushed red pepper flakes
1 large green pepper, chopped 32 ounces canned tomatoes, chopped
3 Tablespoons chili powder 1 15-ounce can tomato sauce
1 Tablespoon plus 1-1/2 teaspoon flour 1 8-ounce can tomato sauce
4 teaspoons salt 1 6-ounce can tomato paste
1 Tablespoon sugar 3 16-ounce cans kidney beans
1 Tablespoon ground cumin 1 ounce unsweetened baking chocolate, optional
  1. In large skillet sprayed with non-stick cooking spray, brown meat, stirring occasionally until browned. Add onion, garlic and green pepper. Cook until vegetables are tender.
  2. Add chili powder, flour, salt, sugar, cumin, coriander, oregano, pepper, whole tomatoes, tomato sauce, and tomato paste. Reduce heat. Simmer covered for 1 hour. Stir occasionally.
  3. Stir in beans and chocolate. Simmer, covered for 20 to 30 minutes. Stir before serving.
Serves: 18 Nutrition Facts
Calories: 214 Saturated Fat: 2 gm
Carbohydrate: 25 gm Fiber: 3 gm
Cholesterol: 38 mg Protein: 20 gm
Fat: 5 gm Sodium: 1164 mg

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