Game Day Chili

This hearty, spicy chili scores big as a game-day dinner.

Yield

8 servings

Chili Ingredients

2 pounds lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 to 4 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper (cayenne)
1 teaspoon paprika
1 (6 ounce) can tomato paste
1 3/4 cups beef-flavored broth (from 32-oz carton)
1 (12 ounce) bottle dark regular or nonalcoholic beer
3 (8 ounce) cans tomato sauce
2 (15 ounce) cans pinto beans, drained, rinsed
1 (4.5 ounce) can Old El Paso™ chopped green chiles, undrained

Toppings Ingredients, if desired

sour cream
shredded Cheddar cheese
lime wedges

Directions

In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.

Estimated Time

Preparation Time: 30 minutes
Total Time: 2 hours 30 minutes

Nutritional Information

Amount per serving: Calories 290, Total Fat 5 g (Saturated Fat 2 g), Sodium 1220 mg; Total Carbohydrate 28 g (Dietary Fiber 8 g), Protein 30 g; Exchanges: 1 Starch; 2 Vegetable; 4 Lean Meat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

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