Spicy Chili
8 servings
Ingredients
2 lb ground Laura’s Lean Beef (92% lean)
1/4 cup ketchup
1 tablespoon mustard
1 tablespoon cream-style horseradish
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1 tablespoon cumin
2 teaspoons chopped garlic
1/2 teaspoon dried oregano
2 bay leaves
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon cinnamon
1 (14 oz) can red kidney beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
16 oz salsa
1 cup warm water or beer
4 cups cooked brown rice
Optional hot sauce
Optional fat-free sour cream and low-fat cheddar cheese
Directions
- Coat a large Dutch oven lightly with cooking spray, and heat on medium high.
- Add the ground beef and the ingredients through to the cinnamon. Sauté until the meat is browned. Add the beans, salsa and water. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes to one hour. For a spicier taste, stir in hot sauce during the last 30 minutes.
- Serve over cooked brown rice.
* Option: Top with fat-free sour cream and low-fat cheddar cheese
Nutrition
Per serving (serving size: 1/2 cup rice and 1 cup chili)
Total calories 398
Fat 7 g
Cholesterol 70 mg
Protein 36 g
Carbohydrate 48 g
Sodium 742 mg
Calcium 93 mg
Fiber 10 g