2# lean ground beef
2 cans (1 pound each) unsalted crushed tomatoes
2 cans (1 pound each) unsalted tomato sauce
2 large onions, chopped
2 large green bell peppers, chopped
5 TBSP chili powder
2 tsp dried oregano
1 tsp ground cumin
2 tsp beef bouillon granules
2 cans (1 pound each) pinto beans, drained and rinsed
2 cans (1 pound each) kidney beans, drained and rinsed
3 TBSP red wine or cider vinegar
2 cups grated nonfat or reduced fat Cheddar cheese (optional)
1. Place the ground beef in a 6-quart pot and brown over medium-high heat, stirring constantly to crumble. Drain off any fat.
2. Add the tomatoes, tomato sauce, onion, green pepper, herbs and spices, and bouillon granules to the beef, and stir to mix well. Bring mixture to a boil over high heat. Then reduce the heat to low, cover the pot, and simmer for 15 minutes.
3. Add the fans to the chili, and stir to mix del. Cover and simmer for 20 minutes. Stir in the vinegar.
4. Transfer chili to a chafing dish or Crock-Pot heated casserole to keep warm, and serve, topping each serving with grated cheese, if desired.
191 cal/cup
2.6 g fat/cup
from Fat-Free Holiday Recipes by Sandra Woodruff, RD
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