Course Dinner, Entrees, Main Course, Recipes, Stew
Cuisine American, Southwestern
1poundlean ground beef90/10 lean to fat percent
1 cankidney beansSee note below
1Tablespoon molassesuse light molasses; can sub dark brown sugar or honey
2 teaspoonsground cumin
½teaspoonblack pepperfresh ground
Wash hands thoroughly.
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until it begins to lose its color, about 5 minutes.
Add ground beef to the pot and cook until no longer pink, breaking the meat into small pieces as you brown it. Place the browning utensil in the sink for cleaning. Grab a fresh utensil and continue with the recipe.
Pour diced tomatoes into the beef-onion mixture and scrape up any browned bits sticking to the bottom of the pan.
Add the rinsed kidney beans, molasses, and spices. Stir well to combine all ingredients and bring the chili to a boil. Reduce heat and simmer for 30 minutes. Taste and adjust seasonings, if necessary. Keep warm until ready to serve or cool and refrigerate or freeze until ready to use.
Serve hot, with toppings of cheese, green onions, sour cream, and cornbread.
The nutritional calculations do not include any toppings. A couple of tablespoons of shredded Colby-Jack cheese will add about 60 calories, 3 grams of saturated fat (5 g fat total), and 90 mg of sodium. It also ups the protein by 4 grams.Do not use dark or black-strap molasses. If you don't have or can't find light molasses, use up to a tablespoon of dark brown sugar or 2 teaspoons of maple syrup or honey.Some type of sweetener is usually necessary to balance the acidity of the tomatoes in this recipe. You could also add a tablespoon of concentrated tomato paste with the spices and 1 teaspoon white sugar. Taste after the chili has simmered for 15 minutes and use 1 to 2 more teaspoons of sugar if the flavor is too sharp.You can add an extra can of beans to increase the serving size and the fiber.