English65 min
Chili
Ground beef, beans, and tomato.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
330
Calories
1,981 kcal in this batch
Protein
20.1 g
Fat
18.1 g
Carbs
23.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Dice the onion.
- 2
Brown the beef in the oil and drain the extra fat.
- 3
Add the onion and cook until soft.
- 4
Add the garlic, chili powder, and cumin.
- 5
Add the tomatoes, the beans, and the salt.
- 6
Simmer 40 minutes.
- 7
Salt it at the end.
Cook's notes
Kidney beans or black beans both work. Drain them if they came from a can.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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