Evening Edge
What’s For Dinner?
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Santa Fe Chili
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Assignment: UGA Dinner Party
The story: Senior journalism major and food lover Brittney Inman performed a kitchen intervention with non-cooking roommate Megan Westmoreland, senior biology major, who says, “I don’t cook because I don’t know how, and I don’t want to burn anything down.”
This chili is as easy it gets. Browning the ground beef and chopping the onion is what takes all your preparation time. Inman uses three types of beans, but you can use your favorite. Leave out the pinto beans, if you prefer, and use 2 cans of kidney beans. Garnish as desired with sour cream, diced green onions, corn chips and shredded cheese.
Hands on time: 15 minutes Total time: 2 hours and 15 minutes Serves: 8
Ingredients:
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1 pound ground beef
1 medium onion, chopped
1 (15.5-ounce) can pinto beans, rinsed and drained
1 (15.5-ounce) can kidney beans, rinsed and drained
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.5-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes with peppers
1 (14.5-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 (1.25-ounce) envelope taco seasoning mix
1 (1-ounce) envelope dry ranch dressing mix
2 cups water
Instructions:
In a large stockpot, brown and crumble ground beef. Drain. Add onion, pinto, kidney and black beans, corn, diced and stewed tomatoes, tomato sauce, taco seasoning and ranch dressing and water and stir to combine.
Cover and bring to a boil. Turn down to simmer and cook for about 2 hours, stirring occasionally.
-- Adapted from www.startcooking.com
Cover and bring to a boil. Turn down to simmer and cook for about 2 hours, stirring occasionally.
-- Adapted from www.startcooking.com
Nutrition:
Per serving: 388 calories (percent of calories from fat, 30), 22 grams protein, 48 grams carbohydrates, 11 grams fiber, 13 grams fat (5 grams saturated), 43 milligrams cholesterol, 1,165 milligrams sodium.
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