Chili Recipes

1 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1 (15 ounce) can red kidney beans, rinsed and drained
1 cup Pace Chipotle Chunky salsa
1 cup frozen whole kernel corn
1 (14 1/2 ounce) can seasoned beef broth with onion

Cook beef, garlic and chili powder in a pot until browned. Pour off fat. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat for 15 minutes.

Makes 4 servings.

Per serving: Cal 426 (34% fat) Fat 16g (6 g sat) Fiber 11 g Chol 74 mg Sodium 876 mg Carb 39 g Calcium 16 mg

1 1/2 pounds ground meat
1 large onion, chopped
2 cloves garlic, finely chopped
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon chili powder
2 cans tomato paste
2 tomato paste cans water
1 (No. 2) can tomato juice
2 tablespoons granulated sugar
2 cans chili beans, drained

Brown meat with onion, garlic, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper and chili powder.

Combine remaining salt and pepper with remaining ingredients except beans; add to meat mixture. Bring to a boil; simmer for 2 hours. Add beans during final 15 minutes of cooking.

Yields 6 to 8 servings.

1 1/2 pounds ground meat
1 large onion, chopped
2 cloves garlic, finely chopped
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon chili powder
2 cans tomato paste
2 tomato paste cans water
1 (No. 2) can tomato juice
2 tablespoons granulated sugar
2 cans chili beans, drained

Brown meat with onion, garlic, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper and chili powder.

Combine remaining salt and pepper with remaining ingredients except beans; add to meat mixture. Bring to a boil; simmer for 2 hours. Add beans during final 15 minutes of cooking.

Yields 6 to 8 servings.