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Cauldron of Chili

Active Time: 10 minutes
Total Time: 1 hour 15 minutes • Serves: 10

2 pounds ground chuck
1 large white onion, chopped (about 1-1/2 cups)
1 green bell pepper, diced (about 3/4 cup)
3 garlic cloves, chopped (about 1 tablespoon)
2 teaspoons ground ancho chile powder
1-1/2 teaspoons Schnucks crushed oregano
1/2 teaspoon Schnucks ground cinnamon
2 cans (14.5 ounces each) Schnucks petite diced tomatoes with green chiles
1 can (15.5 ounces) hot chili beans
1 can (15 ounces) Full Circle black beans in spicy sauce
1 bottle (12 ounces) beer or 1 can (14 ounces) less-sodium beef broth
cooked elbow macaroni (optional)
sour cream, chopped cilantro leaves, shredded Cheddar cheese and/or chopped green onions (optional)

1. 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.

2. 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.

3. To serve, spoon chili into deep bowls over macaroni, if using. Serve with sour cream, cilantro, cheese and/or chopped green onions, if desired. Makes about 10 cups.

Each serving: about 220 calories, 5 g total fat (2 g saturated), 50 mg cholesterol, 300 mg sodium, 20 g carbohydrate, 6 g fiber, 3 g sugars, 23 g protein