Wrangler's Beef Chili

wranglers beef chili(beeftips.com)


1 pound Ground Beef (93% lean or leaner)

1/2 cup chopped onion

1 can (15 ounces) pinto beans, drained and rinsed

2 cans (8 ounces) no-salt added or regular tomato sauce

1 cup frozen corn

1 cup water

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano leaves

1/4 teaspoon pepper

Hot cooked whole wheat macaroni (optional)

Toppings (optional):

Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt


Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings. Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.

Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.

Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoons pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.

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