Best Bewitching Chili Recipes

BEWITCHING CHILI

Bewitching Chili image

Anne Mitchell of Lynchburg, Ohio lends a family favorite to our menu. Beef, tomatoes, garlic and cumin create her hearty homespun chili.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pound ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 can (32 ounces) tomato juice
1 can (16 ounces) hot chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream

Steps:

In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.

Nutrition Facts : Calories 237 calories, Fat 9g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 18g protein.

BEWITCHING CHILI

Bewitching Chili image

Sounds like a fun way to serve chili. Serve in http://www.justapinch.com/recipes/bread/savory-bread/cauldron-bread-bowls.html if desired. From TOH - Halloween Food & Fun 2003.

Provided by Vicki Butts (lazyme)

Categories Chili

Time 45m

Number Of Ingredients 16

Ingredients

1 1/2 lb ground beef
1/2 c red bell pepper, chopped
1/2 c green bell pepper, chopped
1 medium onion, chopped
1 garlic clove, minced
1 32-oz can(s) tomato juice
1 15-oz can(s) hot chili beans, undrained
1 14-oz can(s) diced tomatoes, undrained
1 10-oz can(s) condensed beef broth, undiluted
1 6-oz can(s) tomato paste
2 Tbsp chili powder
1 1/2 tsp ground cumin
1 tsp salt
1 tsp sugar
1/4 tsp pepper
sour cream

Steps:

1. In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain.
2. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Serve in Cauldron Bread Bowls (see recipe) if desired. Garnish with sour cream.

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