Tex-Mex Chili

Ingredients

• 0.12 tsp ground allspiceNutrition
• 2 tbsps chili powderNutrition
• 0.12 tbsp ground clovesNutrition
• 2 tbsps ground cuminNutrition
• 2 tsps ground oreganoNutrition
• 1 tbsp olive oilNutrition
• 1/4 cup corianderNutrition
• 1 cup chopped onionNutrition
• 1 cup chopped green pepperNutrition
• 1 jalapeno pepperNutrition
• 6 tsps packed brown sugarNutrition
• 28 oz tomatoes with green chiliesNutrition
• 15 oz ranch style beansNutrition
• 15 oz tomato pureeNutrition
• 1 lb extra lean ground beefNutrition

Directions

1. 1Remove seeds and trim off entire jalapeno membrane (white and slivery part) or if you prefer your chili hotter, clean jalapeno and grate on a small grate or microplane.
2. 2In a large Dutch oven or large, heavy saucepan, heat the oil, and sauté the onions, garlic, green pepper, and jalapeno pepper until they are softened.
3. 3Add the ground meat, and cook through.
4. 4Add the coriander, cloves, allspice, oregano, brown sugar, chili, cumin and cook briefly until fragrant.
5. 5Add tomatoes (and puree), and beans. Bring the chili to a boil, reduce the heat, cover the pan, and simmer for 30 minutes.
6. 6Serving over brown rice will make this even more filling. You can also add cheese and sour cream.
7. 7Note: I often cook ground beef in advance and freeze it with the chopped vegetables in zipper close bags. Then I throw everything into the crock-pot (still frozen), and let it cook all day. Freezing seems to change the consistency of the vegetables (soggy), but in a chili that really isn't a bad thing (no need to sauté)!

Nutrition per serving

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