with Sour Cream and Cheddar
Good chili has well-seasoned meat, creamy beans and tender vegetables. Great chili, however, has all that and comes together in one pot in under an hour. This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree!
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Bell Pepper
1 unit(s)
Kidney Beans
1 unit(s)
Tex-Mex Paste
1 tbsp
Sour Cream
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Green Onion
1 unit(s)
Garlic Salt
1 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
Salt and Pepper
0.25 tsp
Pepper
0.125 tsp
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until peppers begin to soften, 2-3 min.
- Add beef to the pot with peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Tex-Mex paste. Stir to combine.
- Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! Chili gets better the longer it cooks!)
- Season with salt and pepper, to taste.
- Divide chili between bowls.
- Dollop sour cream over top, then sprinkle with green onions and cheese.
760
kcal
Calories
35
g
Fat
16
g
Saturated Fat
65
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
52
g
Protein
110
mg
Cholesterol
2630
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
450
mg
Calcium
8.5
mg
Iron
