Chili Con Carne
From Anne Grandjean, Director, Santa Clarita Valley School Food Service Agency
My children love a hot, spicy bowl of this rich tomato chili on a cold winter’s day.
- 2 tablespoons vegetable oil
- 1 pound lean ground beef
- 8 ounces ground pork sausage
- 2 large onions
- 1 large green pepper
- 1 garlic clove
- 1 (28 ounce) can whole tomatoes
- 1 (8 ounce) can tomato sauce
- 3 whole cloves
- 1 bay leaf
- 3 tablespoons chili powder
- Dash cayenne
- 1 (30 ounce) can kidney beans
- 1 (15.5 ounce) can pinto beans
- 3 cups diced potatoes
In a large heavy frypan, heat oil and brown meats. Add onions, green pepper, and garlic; cook until wilted and hot clear through. Stir in remaining ingredients except beans and potatoes. Heat to boiling; reduce heat and simmer for 1 1/2 hours. Stir in beans and potatoes. Bring to boil and simmer for 1 hour longer.
Nutrition facts per serving: 350 cal (44% cal. from fat), 17g total fat (6g sat fat, 8g mono, 2g poly), 40 mg chol., 400mg sodium, 33g carbo.,10g fiber, 18g pro. Daily Values: 25% vit. A, 60% vit. C, 6% calcium, 15% iron, 20% potassium.