Make a Pot of The Best Darn Chili Con Carne With Beans
It’s getting cooler these days. What a great time to make a big pot of chili! Wait until you taste this one…It’s bursting with flavor and richness. Chili con carne is Spanish for “chili with meat.” It originated in the state of Texas. The Texans consider it a crime to add beans to the mixture. In many parts of the country, however, beans are a must. I think so too! I’m only adding 1 pound of lean beef but adding a ton of fiber rich beans. So many beans that each serving has 10 grams of fiber! The skinny for each serving, 334 calories and 3 grams of fat. This recipe makes a big pot and any leftovers freeze great.
Helpful Tips About this Recipe
Makes 10 servings ( 1 cup for each serving)
Healthy Benefit
Beans are a great source of fiber, high in protein, calcium, phosphorus, and iron.
Substitution Tip
To make this chili vegetarian, just leave out the ground beef or use 1 package (12 oz) of Yves Meatless Ground. This is a soy protein and makes a delicious substitute for ground beef. You’ll find this product in most supermarkets. In addition, use veggie broth or water to replace the beef broth.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
Healthy Benefit
Beans are a great source of fiber, high in protein, calcium, phosphorus, and iron.
Substitution Tip
To make this chili vegetarian, just leave out the ground beef or use 1 package (12 oz) of Yves Meatless Ground. This is a soy protein and makes a delicious substitute for ground beef. You’ll find this product in most supermarkets. In addition, use veggie broth or water to replace the beef broth.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
| SKINNY FACTS: for 1 cup serving 334 calories, 3g fat, 24g protein, 55g carbs, 10g fiber, 579mg sodium, 13g sugar |
| FAT FACTS: for a 1 cup serving made with full fat ingredients 492 calories, 16g fat, 38g protein, 45 carbs, 2g fiber, 650mg sodium, 5g sugar |
Make a Pot of The Best Darn Chili Con Carne With Beans
Ingredients
- 1 pound lean ground beef
- 1 teaspoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (14½ oz.) can diced tomatoes
- 2 (6 oz.) cans tomato paste
- 1 (12 oz.) can dark beer
- 1 (14 oz.) can reduced-sodium beef broth
- 1 cup strong black coffee
- 1 cup water
- ½ cup brown sugar, packed
- 3 tablespoons chili sauce
- 1 tablespoon cumin
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon oregano
- ⅛ -¼ teaspoon ground red pepper (cayenne pepper)
- 2 (14½ oz) cans pinto beans, rinsed and drained
- 2 (14½ oz) cans kidney beans, rinsed and drained
Instructions
- In a large nonstick pot, add beef and cook until browned. Pour into a colander and drain fat in the sink. Blot with paper towels and set aside.
- In the same pot, add 1 teaspoon oil and heat. Add onions and garlic and cook until brown.
- Add back the drained beef. Stir in tomatoes, tomato paste, beer, broth, coffee, water, brown sugar, chili sauce, cumin, cocoa, oregano and ground red pepper. Bring up to a boil, then turn down to a simmer and cook uncovered for 1 hour.
- Stir in all the beans and simmer for an additional ½ hour.
Nutrition
Serving: 1cupCalories: 334kcalCarbohydrates: 55gProtein: 24gFat: 3gSodium: 579mgFiber: 10gSugar: 13gPlus Points: 8
Tried this recipe?Let me know how it was!
We loved it I made it for our Poker night with some cornbread.
Oh good Michelle. What a fun night…chili, cornbread, and poker!
My best,
Nancy