Ingredients
• Toppings: sour cream, diced red onion, sliced green onions, diced avocado, shredded Cheddar cheese, choped fresh cilantro (optional)
• 1 can (15 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 1 envelope (1 ounce) onion soup mix
• 1 tbs ground cumin
• 1 tbs olive oil
• 2 cans (16 ounces each) chili beans
• 2 pounds beef chuck roast, fat trimmed, cut into 1/2-inch chunks
• 3 cup s cola
• 3 tbs chili powder
Directions
1. In 5 to 6 quart saucepot, heat oil over high heat. Add beef and cook 4 to 6 minutes or until browned, stirring frequently. Stir in soup mix, chili powder, and cumin. Reduce heat to low and cook 2 minutes, stirring frequently.
2. Stir in remaining ingredients, except toppings, and heat to simmering over medium-high heat. Reduce heat to medium-low. Cover and cook 40 to 45 minutes longer or until beef is tender, stirring occasionally. Serve chili with toppings of choice, if desired.
Nutrition Information
Calories - 414
Total Fat - 17g
Saturated Fat - 6g
Cholesterol - 49mg
Sodium - 1468mg
Carbohydrate - 44g
Fiber - 10g
Protein -23g
