Beef / Pork

Laurel's Spicy Chili is for Dinner.

Laurel's Spicy Chili takes 45 minutes to prepare.

Laurel's Spicy Chili takes 30 minutes to cook.

Laurel's Spicy Chili makes 16 servings.

The ingredients for Laurel's Spicy Chili are:

10 cups low salt canned kidney beans or 2.5 cups dry beans
1 lbs ground chuck
1 lbs ground lean turkey
3 cups diced white or yellow onions
1 medium green bell pepper, diced
4 diced jalapenos, diced
1-14.5 oz cans diced tomatoes with juice
1-14.5 oz tomato sauce
4 tbsp chili powder
1 tbsp cumin powder
1/2 tsp ground cinnamon
1 tbsp dried oregano
3 tbsp minced garlic
2 tbsp kosher salt (adjust to taste depending on salt content of beans)
1-6oz can tomato paste

toppings(not included in nutrition count):
tortilla chips
sour cream
shredded cheese
green onions

Here is how you make Laurel's Spicy Chili:

1. If you are using dried red kidney beans you will need to plan ahead. Rinse beans and remove any stones or beans that float to the top. Soak the beans at least 6 hours, preferably overnight, in at least 12 cups of water.Drain the soaking water, and add fresh water to cover the beans by at least 3-4 inches. Boil until beans are softened. (Do not add salt until the chili is finished as salt causes beans to require longer cooking.)2. Drain the cooked beans or canned beans and add to a large stockpot (at least 7 qt size). 3. Crumble the ground meats into a saute pan and cook until fully cooked. Add to stockpot.4. Saute onions, bell peppers, and jalapenos in the olive oil until the onions are lightly browned. You can adjust the quantity of jalapenos to taste, we like it medium spicy. Add to stockpot.5. Add all remaining ingredients to the stockpot, except for salt and tomato paste.6. Cook the chili on medium heat for approx 30min.7. Add tomato paste to thicken chili if desired.8. Season with salt to taste. You want to do this at the very end as the amount of salt in the other ingredients can vary. Serve with desired toppings.makes approx 6 quartsPressure cooker variation (my favorite):Cook the beans under 15 psi pressure for 6 min until soft. Add ingredients as directed in above recipe except for tomato paste. Add 1-2 cups additional water, tomato juice, or broth per your pressure cooker manufacturer recommendations. Season with salt to taste. Cook chili under 15 psi pressure for 5 min, allow natural pressure release. Add tomato paste to thicken. Serve.Serving Size: 1.5 cup servings (serves 16)Number of Servings: 16Recipe submitted by SparkPeople user AUBURN54.

The nutritional information for Laurel's Spicy Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 294.3

• Total Fat: 7.6 g
• Cholesterol: 38.4 mg
• Sodium: 1,836.7 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 13.3 g
• Protein: 21.6 g

The dietary needs meet for Laurel's Spicy Chili is Low Fat