Chili con Carne

(41)

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photo by:kraft

Very good, although I would have added a little salt to the rice, but the chili was delish

posted by

BettyNelson69

on 8/31/2012

time

prep:

20 min

total:

1 hr 20 min

servings

total:

9 servings, 1-2/3 cups each

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What You Need

Tbsp. oil

onions, chopped

green pepper, chopped

cloves garlic, minced

1-1/2

lb. lean ground beef

can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up

can (15.5 oz.) red kidney beans, drained

can (14-1/2 oz.) beef broth

can (6 oz.) tomato paste

Tbsp. chili powder

tsp. dried oregano leaves

tsp. ground cumin

1/2

tsp. crushed red pepper

cups hot cooked long-grain white rice

cup KRAFT Shredded Cheddar Cheese

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Add meat; cook and stir 5 min.

ADD tomatoes, beans, broth, tomato paste and seasonings; stir. Bring to boil; simmer, partially covered, on low heat 1 hour or until thickened, stirring occasionally.

SERVE over rice. Top with cheese and sour cream.

Kraft Kitchens Tips

Variation

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Cut Up Tomatoes

Use a small knife to cut up tomatoes right in the can.

Make Ahead

This chili freezes well. Prepare as directed; cool completely. Ladle into 1-qt. freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.

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joe78112

posted:9/18/2006

doubled up on the ingredients & made a huge pot of it for a party. it was fantastic. not bad for the first time i've ever made chili from scratch. thank you.

a cook