Chile con Carne

Ingredients

2 onions, chopped (2 cups)
4 cloves garlic, minced or crushed
2 tsp olive oil

1.5 lbs extra lean ground beef (90% lean)
2 tbsp chili powder
1 tsp salt (or more, to taste)
2 tsp ground cumin
2 tsp dried oregano leaves (or 1/4 tsp ground oregano)
2 tsp cocoa
1 tsp hot sauce (or more, to taste)
28 fl. oz (~828 ml) canned diced tomatoes in tomato juice, undrained
28 fl. oz (~828 ml) red kidney beans, drained and rinsed

Instructions

1. Cook onions and garlic in olive oil in a skillet until translucent. Transfer into a large pot.
2. Cook ground beef until done, drain of fat, and add to the onions and garlic.
3. Add remaining ingredients, stir to combine. Heat to boiling, reduce heat to low. Cover and simmer 1 hour stirring occasionally. Simmer uncovered 20 minutes or until desired thickness.

Nutritional Facts (per 1/8 of recipe)

282 calories
9 g fat
27 g carbohydrates (2 g fiber, 8 g sugars)
23 g protein

Serving Suggestion

Serve over 1/2 cup of brown rice.