ILLINI UNION CHILI
Yes, from the Illini Union cafeteria at the University of Illinois at Urbana-Champaign. Got my bachelor's there, worked there for 12 years, got my master's there and this mild, yummy soothing chili was a mainstay. Still is, only now I make it myself. I generally make at least a double and often a triple batch because it freezes beautifully. I also use about half light red and half dark red kidney beans, just because. For authenticity, serve with fritos. Also excellent with hot corn bread. A really good variation is to add some small-diced raw green pepper and halved or quartered fresh grape tomatoes for a bit of a crunch and nice freshness, when serving.
Provided by BarbryT
Categories Beans
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown ground chuck in large skillet.
- Add chopped onion and garlic and cook, stirring occasionally, until vegetables are tender.
- Add tomato puree, chili powder, salt, ground cumin and water.
- Add kidney beans and mix.
- Simmer, stirring occasionally, for 2 to 3 hours.
Nutrition Facts : Calories 457.8, Fat 14.4, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1977.8, Carbohydrate 42.6, Fiber 12, Sugar 8.2, Protein 40.9
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