Mild But Rich Chili
Description:
Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavor. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that “real” chili doesn’t have beans, I can only say that I don’t want to make a historically authentic Texan dish – I just want a way to cook my healthy, high-fiber, low-fat beans, and I refuse to call them “Chili flavored beans with ground beef.” So there.
Ingredients:
- 1 can white kidney beans
- 1 can red kidney beans
- 1 can black beans
- 2 cans diced tomatoes
- 1/3 cup tomato ketchup
- 1 onion
- 4 stalks celery
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 tablespoon sweet Hungarian paprika
- Salt to taste
Nutritional Information:
- Calories: 786.1
- Fat: 23.6g
- Saturated Fat: 7.7g
- Cholesterol: 77.1mg
- Sodium: 780.6mg
- Carbohydrates: 95.4g
- Fiber: 31.4g
- Sugar: 17.2g
- Protein: 52.3g
Recipe Yield:
4 servings
Preparation Time:
15 minutes
Cooking Time:
1 hour
Total Time:
1 hour and 15 minutes
Recipe Category:
Black Beans
Keywords:
Beans, Canadian, Free Of…, Potluck, Winter, Savory, Camping, Beginner Cook, Stove Top, < 4 Hours, Easy, Inexpensive
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Drain the beans, and put them in a large pot with the tomatoes and the ketchup. | – |
| 2 | Set the pot over medium-low heat. | – |
| 3 | Peel and chop the onion; wash and chop the celery. | – |
| 4 | Saute the onion and celery in the oil until softened; add them to the pot. | – |
| 5 | Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices. | – |
| 6 | Add the meat to the vegetables and simmer for half an hour to an hour. | 30 minutes – 1 hour |
| 7 | Serve with hot buttered toast. | – |
Recipe Notes:
- Feel free to customize the type of beans used according to your preference or what you have on hand.
- Adjust the amount of chili powder and paprika to suit your desired level of spiciness.
- This chili pairs wonderfully with hot buttered toast, but you can also serve it with rice, cornbread, or on its own.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
