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Name: Cauldron of Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 2 pounds ground chuck; 1 1/2 cups white onion chopped; 3/4 cup green bell pepper diced; 1 tablespoon garlic chopped; 2 teaspoons ground ancho chile powder; 1-1/2 teaspoons crushed oregano; 1/2 teaspoon ground cinnamon; 2 cans petite diced tomatoes with green chiles 14 1/2 ounces each ea; 15 1/2 ounces hot chili beans; 15 ounces Full Circle black beans in spicy sauce; 12 ounces beer or 14 ounces less-sodium beef broth; elbow macaroni cooked , optional; sour cream chopped cilantro leaves, shredded Cheddar cheese and/or chopped green onions, optional

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INGREDIENTS

2 pounds ground chuck
1 1/2 cups white onion ; chopped
3/4 cup green bell pepper ; diced
1 tablespoon garlic ; chopped
2 teaspoons ground ancho chile powder
1-1/2 teaspoons crushed oregano
1/2 teaspoon ground cinnamon
2 cans petite diced tomatoes with green chiles ; 14 1/2 ounces each ea
15 1/2 ounces hot chili beans
15 ounces Full Circle black beans in spicy sauce
12 ounces beer ; or 14 ounces less-sodium beef broth
elbow macaroni ; cooked , optional
sour cream ; chopped cilantro leaves, shredded Cheddar cheese and/or chopped green onions, optional

INSTRUCTIONS

In 6- to 8-quart saucepot, cook beef, onion, bell pepper and garlic over medium-high heat 20 minutes or until beef is browned and onion is very tender, breaking up beef with side of spoon; drain beef mixture and return to saucepot.

Add ground ancho chile, oregano and cinnamon; cook 2 minutes, stirring occasionally. Stir in tomatoes with their juice, undrained beans and beer; heat to boiling. Reduce heat to medium-low; cook, uncovered, 45 to 50 minutes or until chili becomes thick, stirring occasionally. Meanwhile, prepare elbow macaroni as label directs, if desired.

To serve, spoon chili into deep bowls over macaroni, if using. Serve with sour cream, cilantro, cheese and/or chopped green onions, if desired.

NOTES

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Cauldron of Chili

2 pounds ground chuck
1 1/2 cups white onion chopped
3/4 cup green bell pepper diced
1 tablespoon garlic chopped
2 teaspoons ground ancho chile powder
1-1/2 teaspoons crushed oregano
1/2 teaspoon ground cinnamon
2 cans petite diced tomatoes with green chiles 14 1/2 ounces each ea
15 1/2 ounces hot chili beans
15 ounces Full Circle black beans in spicy sauce
12 ounces beer or 14 ounces less-sodium beef broth
 elbow macaroni cooked , optional
 sour cream chopped cilantro leaves, shredded Cheddar cheese and/or chopped green onions, optional

Add ground ancho chile, oregano and cinnamon; cook 2 minutes, stirring occasionally.  Stir in tomatoes with their juice, undrained beans and beer; heat to boiling. Reduce heat to medium-low; cook, uncovered, 45 to 50 minutes or until chili becomes thick, stirring occasionally. Meanwhile, prepare elbow macaroni as label directs, if desired.

To serve, spoon chili into deep bowls over macaroni, if using. Serve with sour cream, cilantro, cheese and/or chopped green onions, if desired.

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Nutrition

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Serving Size: 1 Serving (247g)
Recipe Makes: 10 Servings

Calories: 258
Calories from Fat: 164 (64%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 0.5g
Cholesterol 64.4mg		20 %
Sodium 63.6mg		2 %
Potassium 312.6mg		8 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3.7g
Protein 16.2g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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