avec crème sure et cheddar
Tout bon chili comprend de la viande bien assaisonnée, des haricots crémeux et des légumes tendres. Cela dit, le chili par excellence comprend tout ça ET se cuisine en moins d’une heure. Ce chili tombe dans la deuxième catégorie. Une seule bouchée vous convaincra de sa supériorité!
Allergens
Utensils
Tags
Bœuf haché
250 g
Poivron
1 unit(s)
Haricots rouges
1 unit(s)
Pâte tex-mex
1 tbsp
Crème sure
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Fromage cheddar, râpé
0.5 cup
Oignons verts
1 unit(s)
Sel d'ail
1 tsp
Huile
0.5 tbsp
Sel
0.125 tsp
Sel et Poivre
0.25 tsp
Poivre
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
