Chunky Beef Chili

Name: Chunky Beef Chili
Ingredients: 1 1/3 cups dried pinto beans; 2 pounds ground round; 3 cups chopped onion; 1 cup chopped green pepper; 3 cloves garlic, minced; 1/2 cup reduced-calorie ketchup; 1 (14 1/2-ounce) can no-salt-added tomatoes, chopped; 2 (8-ounce) cans no-salt-added tomato sauce; 2 1/2 tablespoons chili powder; 1 teaspoon salt; 1 teaspoon pepper

11 ingredients

3 steps

Ingredients

1 1/3 cups dried pinto beans
2 pounds ground round
3 cups chopped onion
1 cup chopped green pepper
3 cloves garlic, minced
1/2 cup reduced-calorie ketchup
1 (14 1/2-ounce) can no-salt-added tomatoes, chopped
2 (8-ounce) cans no-salt-added tomato sauce
2 1/2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper

Directions

1

Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
2

Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.
3

To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.

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