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Chili con Carne II

  • 10servings
  • 45minutes
  • 397calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons vegetable oil

  2. 2 large onions, chopped

  3. 1 chile pepper, chopped

  4. 5 cloves garlic, chopped

  5. 2 pounds lean ground beef

  6. 3 (14 1/2 ounce) cans whole peeled tomatoes with liquid, chopped

  7. 1 1/2 teaspoons salt

  8. 1 teaspoon freshly ground black pepper

  9. 1 1/2 tablespoons ground cumin

  10. 1/2 tablespoon chili powder

  11. 2 tablespoons paprika

  12. 2 tablespoons dried oregano

  13. 2 cinnamon sticks

  14. 6 whole cloves

  15. 2 (15 1/4 ounce) cans red kidney beans, rinsed and drained

Instructions Jump to Ingredients ↑

  1. In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

  2. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

  3. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

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