Evening Edge
What’s For Dinner?
DEL.ICIO.US
Slumgully
Rate this recipe: (average rating = 3.00 with 7 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
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:
-
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.
More recipes like this:
Recipes in the same category:5:30 Challenge