I love chili. Love it, love it, love it. So when I got this recipe in the What’s Cooking? Fall Recipe Swap, I was really happy. Though I definitely have my favorite chili recipe, I’m always up for trying new ones. Plus, this one seemed to be very Ellie Krieger-esque and I have really enjoyed all of her recipes.
This recipe was good. From reading the recipe, I could tell it wouldn’t be as highly spiced as I would normally like, but I wanted to stay true to the recipe so I could get a real sense of it. As I said, it was good. My mom and I definitely enjoyed it. My mom made the comment that it would be really great with macaroni, which isn’t usually how we eat our chili, but she’s right. I will absolutely make this recipe again, but as chili mac.
1 lb. ground round
1 c. chopped onion
4 garlic cloves, minced
1 (15-oz.) can no-salt-added kidney beans, undrained
1 (14.5-oz.) can no-salt-added stewed tomatoes
2 (8-z.) cans no-salt-added tomato sauce
1 TBSP dried oregano
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 ground cinnamon
1/2 tsp pepper
7 TBSP nonfat sour cream
Sliced green or red onions (optional)
1. Brown meat, onion, and garlic in a non-stick pan. Cook until the meat is browned, stirring to crumble. Drain well.
2. Pour drained meat mixture in a pot. Add beans and the next 8 ingredients (beans through pepper); stir well. Cover, reduce heat, and simmer for 20 minutes.
3. Serve with sour cream. Garnish with sliced green or red onions, if desired.