Here's the winner out of 18 entries in a recent church chili cook-off. Enjoy!
1 can (14 ounces) low fat beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder
Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4 to 6.
from: Cheryl Driggs http://www.simplyprepared.com/
No comments:
Post a Comment