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Chili con Carne

Active Time: 20 minutes • Total Time: 55 minutes • Serves: 8


1-1/2 pounds ground beef
1 large onion, chopped (about 1-1/2 cups)
3 tablespoons Schnucks chili powder
2 teaspoons oregano
1 teaspoon salt
1 teaspoon ground cumin
2 cans (14.5 ounces each) Schnucks petite diced tomatoes with green chiles
1 can (15.5 ounces) Schnucks Mexican style chili beans
1 can (15 ounces) Schnucks dark red kidney beans, rinsed and drained
1 can (15 ounces) Schnucks tomato sauce
sliced avocado, Schnucks sour cream and chopped fresh chives (optional)

1. In large saucepot, cook beef over medium-high heat 5 to 6 minutes or until no longer pink, breaking up meat with side of spoon. Reduce heat to medium. Add onion and cook 5 to 6 minutes or until tender, stirring occasionally.

2. Add chili powder, oregano, salt and cumin and cook 1 minute, stirring to combine. Stir in tomatoes with their juice, chili beans with their sauce, kidney beans and tomato sauce; heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low and cook 30 minutes to blend flavors, stirring occasionally. Makes about 12 cups. Serve chili with avocado, sour cream and chives, if desired.


Each serving: about 240 calories, 5 g total fat (2 g saturated), 45 mg cholesterol, 998 mg sodium, 26 g carbohydrate, 8 g fiber, 24 g protein