Saturday's Chili - Beef Chili Five Ways

Get the most out of your Chili with this week's Saturday's Chili - Beef Chili Five Ways. Serve this Chili not one, not two, but 5 different ways! Now that's getting the most out of your Chili! It's off one of my favorite sites, CooksRecipes.   http://www.cooksrecipes.com/index.html


Beef Chili Five Ways

Beef Chili Five WaysOne delicious, easy-to-make basic chili recipe and five great ways to serve it! This delicious bowl of red is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Recipe Ingredients:

1 pound 95% lean ground beef
1 (15.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can reduced-sodium or regular beef broth

1 (14.5-ounce) can diced tomatoes with green chiles
2 tablespoons chili powder

Suggested Toppings: Shredded cheddar cheese, chopped fresh cilantro, minced green onion

Cooking Directions:

1 - Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes*, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2 - Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.
3 - Garnish with toppings, as desired.
Makes 4 servings.

Variations:

* Moroccan: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
* Mexican: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
* Italian: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
* Cincinnati: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded cheddar cheese, as desired.
*Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Tip: For a thicker consistency, prepare as directed, adding 1 tablespoon cornmeal with ingredients in step 2.

Nutritional Information Per Serving (1/4 of basic recipe): 243 calories; 6 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 731 mg sodium; 16 g carbohydrate; 4.2 g fiber; 31 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 4.9 mg iron; 18.0 mcg selenium; 6.0 mg zinc; 79.1 mg choline.

http://www.cooksrecipes.com/soup/beef_chili_five_ways_recipe.html