Evening Edge
What’s For Dinner?
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Slumgully
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Eva McClure of Jonesboro sent in a chunky chili variation that her mom, Marilyn Hall, created. "My mom was reading a book about cooking over an open fire which had a recipe called Ranch House Stew, " McClure said. "She started experimenting with it, adding a little of this and that, and came up with this recipe. When she gave my brother John, who was 3 or 4 at the time, a bowl, he looked at it and said 'This looks like "slumgully" ' and the name stuck. Now my whole family makes it."
Struck by the unusual name, I did a quick Internet search and discovered several stewlike dishes with this unusual designation.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound ground beef
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can whole-kernel corn, drained
1 (14 1/2-ounce) can stewed tomatoes, tomatoes broken up
2 teaspoons chili powder, or to taste
Instructions:
In a large, lightly oiled skillet over high heat, brown the beef for 6 to 8 minutes, stirring frequently to break up the meat. Drain if needed. Add beans, corn, tomatoes and chili powder and bring to a boil, stirring to combine. Reduce heat to low and simmer for 15 to 20 minutes.
Add-ons: Saute 1 chopped onion with the ground beef.
Add-ons: Saute 1 chopped onion with the ground beef.
Notes:
Eva McClure doesn't drain the beans and corn, but I prefer to. Add the tomatoes with their juices, breaking them up for added texture.
Nutrition:
Per serving: 508 calories (percent of calories from fat, 43), 30 grams protein, 45 grams carbohydrates, 11 grams fiber, 25 grams fat (10 grams saturated), 85 milligrams cholesterol, 486 milligrams sodium.
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