Rick's Special Quick Chili

The chili my mother prepared for us when I was a child took the better part of a day. My sweet husband came up with a version that is just as delicious, but can be on table is about an hour or so. This baby is quick, easy and tastes like a million bucks. 

Did I mention this recipe is also versatile—serve it as a bowl of chili, over nachos, or as a dip? When using as a dip you might want to add another cup of cheese and puree the entire content in a food processor. We are putting our chili over a baked potato with a slice of Jalapeno Corn Bread (click for recipeand a side salad. This bread has just a hint of kick that also makes it a good partner for most any kind of beans or peas as well as collard or turnip greens. For those of you who like to turn up the heat, simply add a few more jalapenos drained to keep the amount of liquid the same. 

Don't faint when you look at the caloric amount for this super casual entree. Focus on ALL the good things this dish bring to the table. For me, this is an entire meal.

2 pounds lean ground chuck
1  large onion, chopped
2 large celery stalks, chopped
1/4 teaspoon garlic salt
1 package Carroll Shelby Chili Kit (using only 1/2 cayenne package and none of salt)
1 15-ounce cans kidney beans, drained & rinsed
1 14-ounce can diced tomatoes
1 10-ounce cans Ro-Tel Diced Tomatoes & Green Chilis
16 medium Baking potatoes baked and slightly cooled
2 cups sour cream (optional for garnish)
2 cups cheese blend, shredded 4 cheese (optional for garnish)
16 medium Baking potatoes baked and slightly cooled

1. Place ground chuck in electric skillet turned to 400 degrees Fahrenheit or in Dutch oven over medium high heat. Break meat into small pieces; cook until slightly brown. Drain meat, if needed, and add chopped onion. Continue to cook until onion is tender, about 3 to 4 minutes. Add celery and garlic salt. Continue to cook, stirring constantly until meat and onions are cooked, or juices run clear (about 4 minutes).

2. Add contents of Carroll Shelby Kit, kidney beans (less 1/2 cayenne package and none of salt), diced tomatoes, Ro-Tel and salt to meat mixture. Bring back to simmer, stirring occasionally. Reduce heat to simmer, cover and continue to cook 30 minutes, continue to stir periodically.

3. To serve, place 1/2 cup  over baked potato. Garnish with sour cream and cheese.

Servings: 16               Yield: 8 cups

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 5 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 693.14
Calories From Fat (36%) 251.77

% Daily Value
Total Fat 28.16 g 43%
Saturated Fat 12.97 g 65%
Cholesterol 81.1 mg 27%
Sodium 493.15 mg 21%
Potassium 2230.65 mg 64%
Total Carbohydrates 83.29 g 28%
Fiber 10.11 g 40%
Sugar 7.6 g
Protein 29.07 g 58%
Copper 0.57 mg 29%
Energy 2900.17
Glucose 2.28 g
Iron 6.53 mg 36%
Lactose 1.01 g
Lysine 1.74 g
Magnesium 130.03 mg 33%
Manganese 0.87 mg 44%
Net Carbohydrates 73.18 g
Phosphorus 498.14 mg 50%
Riboflavin 0.44 mg 26%
Selenium 18.01 mcg 26%
Thiamin 0.33 mg 22%
Vitamin A 489.2 IU 10%
Vitamin B12 1.55 mcg 26%
Vitamin B6 1.34 mg 67%
Vitamin C 39.67 mg 66%
Vitamin D 5.78  IU 1%
Vitamin E 0.65 mg 7%
Vitamin K 12.09 mcg 15%
Zinc 6.94 mg 46%

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