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Ingredients

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Directions

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  • Heat oil in large Dutch oven. Add meat, onion, garlic, chili powder and cumin; cook over medium-high heat, stirring to break up meat, until meat is no longer pink and onion is tender, about 10 minutes.

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  • Stir in tomato, ketchup, brown sugar, molasses, Worcestershire and mustard; cover and simmer, stirring occasionally, for 20 minutes. Stir in kidney, pinto and cannellini beans; cover and simmer, stirring occasionally, for 30 minutes to blend flavors.

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  • To serve, ladle chili into bowls. Top each serving with a strip of bacon and jalapeño strips if desired.

Nutrition Facts

270 calories; 8 g total fat; 2 g saturated fat; 25 mg cholesterol; 644 mg sodium. 41 g carbohydrates; 17 g protein;

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