Bill's Beef and Bean Chili with Cheese By: Ann R.
Our friend Bill gave this recipe to me and it is so good we adopted it as our own favorite make-ahead chili. Our 37-year-old adult son who has CF has eaten this soup for many years and now weighs 180 pounds. As soon as he gets his own slow cooker, he will be making this chili for himself in his own home.
- 1 lb lean ground beef
- 2 Tbsp olive oil
- 2 large yellow onions
- 2 cloves garlic
- 1 Tbsp paprika
- 2 can(s) diced stewed tomatoes
- 2 can(s) kidney or black beans (drained and rinsed)
- 1 can(s) small tomato sauce
- 1 red sweet pepper
- 1 Tbsp chili powder
- 8 oz mushrooms
- Optional shredded cheese for topping
- Add All Ingredients
- Prep Time: 30 minutes
- Cook Time: 1 hour in a soup pot - 6 hours in slow cooker
Brown meat in a skillet with some olive oil. When juices have dried up, put the meat in a slow cooker.
Sauté chopped onions in same skillet adding oil if necessary. When onions become transparent, add them to the slow cooker.
Put the paprika in the skillet and brown it some. Add some water to liquefy everything in the skillet and put it in the cooker.
Add the rest of the ingredients to the cooker and stir. Turn on cooker to high until it starts to boil. Then turn the cooker down to low and simmer for 6 hours.
Sometimes we sprinkle shredded jack cheese over the top of each serving bowl, which adds more fat calories.
- Servings: 8
Amount per serving:
- Calories: 351
- Fat: 19 g
- Sodium: 552 mg
- Protein: 21 g
- Calcium: 196 mg
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