Windy City Chili
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 8 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
Ground Beef
5.30 oz
onion
3 cloves
garlic
5.30 oz
Red Bell Pepper
14.12 oz
Kidney Beans
28.24 oz
crushed tomatoes
16.90 fl oz
beef broth
2 tsp
Chili powder
1 tsp
Cumin
1 tsp
Paprika
0.5 tsp
Cayenne pepper
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
Step 2
Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are softened.
Step 3
Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Step 4
Add the crushed tomatoes, beef broth, and kidney beans to the pot. Bring to a simmer and let cook for 45 minutes, stirring occasionally.
Step 5
Serve the chili hot with your choice of toppings, such as shredded cheese, sour cream, and chopped green onions.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.3087 g | 0.28% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.882 mg | 0.18% |
| Potassium | 35.28 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0882 mcg | 3.68% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.1323 mg | 0.03% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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