- 1 Tbsp olive oil
- 2 lb very lean ground beef
- ½ cup onion, finely chopped
- 1 green bell pepper OR 2 celery stalks, finely chopped
- 2 cups no-salt beef broth
- 3 cups water
- 2 cans (total of about 30 oz) no-salt-added diced or crushed tomatoes
- 1 small can no-salt-added tomato sauce
- 1 or 2cans no-salt black beans or kidney beans, drained (or other type of no salt canned bean, if desired)
- 1 Tbsp paprika
- 5 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp Mrs Dash Original
- ¼ tsp cayenne pepper
- Optional: ⅛ -1/4 tsp crushed red pepper (depending on how hot you want your chili to be)
- 1 tsp cumin
- Brown meat, onion, and bell pepper (or celery) in oil in a large heavy pot over medium-high heat.
- Add beef broth and water. Bring to boiling. Then cook on medium-low heat for 15 minutes.
- Add all of the remaining ingredients and simmer 30 - 45 minutes.
- (If chili is too thick, add a small amount of water to give the consistency you wish. If too thin, simmer a little longer.)
Note that sodium percentages depend on which daily reference you use. The estimated 33mg of sodium per serving implies that one serving of this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 2% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 3 % of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
