Sunday, January 17, 2010

Chili Con Carne

Here is another redux recipe courtesy of In Pursuit of my Inner Pinup

Chili Con Carne Redux

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2 pounds red kidney beans, canned
1 large onion — sliced
1 green pepper — chopped
12 ounces morningstar Meal Starters Grillers Recipe Crumbles
1 pound canned tomatoes
8 ounces tomato sauce
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
1 bay leaf
pinch cayenne
pinch paprika

Per Serving (excluding unknown items): 173 Calories; 1g Fat (5.2% calories from fat); 10g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1410mg Sodium. Appx 3 POINTS


This original recipe is from Better Homes and Gardens New Cookbook, copyright 1953, 1962.

Chili Con Carne

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1 1/2 cups kidney beans
1 large onion — sliced
1 green pepper — chopped
1 pound ground beef
1 pound canned tomatoes — 8
8 ounces tomato sauce
1 tablespoon chili powder — to 1-1/2 tablespoons
1 1/2 teaspoons salt
1 bay leaf
dash paprika
dash cayenne

Rinse beans; then add to 1-1/2 quarts cold water and let stand overnight. Add 1 teaspoon salt to beans and the soaking water; cover, and simmer until tender, about 1 hour. Drain, reserving the bean liquid.

Brown onion, green pepper, and meat in a little hot fat. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash paprika and dash cayenne. Cover; simmer 1-1/2 hours, adding reserved bean liquid or water, if needed

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Sunday, January 17, 2010