#TIMETOFEEAASST
INGREDIENTS
WHAT YOU WILL NEED
- Makes 10 servings
- 1 ½ pounds ground chuck
- 1 ½ cups chopped onion
- 1 cup chopped green bell pepper
- 1 jalapeno, seeded, chopped
- 1 tablespoon chopped garlic
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 can (6 oz each) Hunt’s® Tomato Paste
- 1 can (14.5 oz each) beef broth
- 1 can Hunt’s® Diced Tomatoes, undrained
- 1 can BUSH’S® Kidney Chili Beans, undrained
- 1 can BUSH’S® Pinto Chili Beans, undrained
- 2 tablespoons Worchestershire sauce
- 1 cup shredded Cheddar cheese
DIRECTIONS
Follow these simple steps
STEP ONE
Cook beef, onion, bell pepper, jalapeno pepper and garlic in large saucepan over medium-high heat 10 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.STEP TWO
Stir in chili powder, cumin, smoked paprika, salt, pepper and tomato paste; cook until fragrant, about 2 minutes.STEP THREE
Stir in broth, undrained tomatoes, beans and Worchestershire sauce; bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring occasionally. Serve with cheese.COOK’S TIP
For spicier chili, leave the seeds in the jalapeno.Hands On Time: Active time necessary to prepare recipe: 35 minutes
Total Time: Time required from start-to-finish to prepare the recipe: 1 hour 15 minutes
Description of individual serving: About 1 cup each
All about the nutrition
287 CALORIES 23g CARBS
% Daily Value
- Total Fat
- 12g
- 19%
- Saturated Fat
- 6g
- 28%
- Cholesterol
- 52mg
- 17%
- Sodium
- 618mg
- 26%
- Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 7g
- 27%
- Protein
- 21g
- 42%
- Vitamin C
- 35%
- Calcium
- 16%
- Iron
- 22%
- Vitamin A
- 15%
- Calories
- 287
- Sugars
- 6g
- 1%
*Percent Daily Values (DV) are based on a 2,000-calorie diet.
