This chili recipe is from our friend Rita. Her chili is awesome. I gave it my flair, that is why is Rita's Chili 2.0. It's a one-pot meal, very easy and simple to make.
Course:
Lunch, Main Course, Soup
Cuisine:
Tex Mex
Servings: 8
Calories: 583 kcal
Author: Rita Wheeler and Victor Zeno
-
1.5
lbs
ground beef
-
1
lb
ground pork
-
2
cups
onion
chopped
-
1
cup
poblano pepper
chopped (or green pepper)
-
3
Tbsp
garlic
minced or 2 tbsp. Garlic Powder
-
1
tsp
Red Pepper Flakes
-
3
Tbsp
Chili Powder
-
2
tsp.
Cumin
ground
-
1
tsp
Coriander
ground
-
1
tsp.
Oregano
-
1
tsp
Salt
or to taste
-
32
oz.
Red Kidney Beans
2- 16 oz cans, undrained
-
28
oz.
Stewed Tomatoes
2 - 14 oz cans, undrained
-
15
oz
frozen Kernel Corn
1 small bag
-
8
oz
tomato sauce
-
1
tsp
Pepper
or to taste
-
1
Tbsp
olive oil
-
In large pot, brown ground beef, onion & green pepper to sauté them.
-
Then add other ingredients and simmer, stirring occasionally, until done, about 30 to 40 minutes.
I used lean ground beef and pork. It reduces the amount of fat on your chili. When you use 1 tsp red pepper flakes, you will have a mild tasty chili. If you prefer a spicier chili, increase the amount of red pepper flakes.
Nutrition Facts
Rita’s Chili 2.0!
Amount Per Serving (2 cups)
Calories 583
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 96mg32%
Sodium 810mg35%
Potassium 1544mg44%
Carbohydrates 54g18%
Fiber 14g58%
Sugar 8g9%
Protein 41g82%
Vitamin A 1352IU27%
Vitamin C 35mg42%
Calcium 137mg14%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.