Serves: 6
Total Calories: 424
To prepare the chili: Sauté the meat and the onions over medium heat until the meat loses its pink color. Add all of the remaining ingredients except the beans and toppings. Simmer, stirring occasionally, for 1 hour. Add the beans and simmer the mixture for 15 minutes longer. (The chili will hold, refrigerated, for 4 days at this point; the flavors will mellow and improve with time.)
For service: Heat the chili slowly to a simmer. Continue to simmer for 20 minutes, until thoroughly heated, stirring occasionally. Serve in heated crocks or bowls. Top each serving with grated Cheddar cheese, chopped onion, and sour cream.
This Chili recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
