Recipe: wranglers beef chili

Ingredients

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 cup chopped onion
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 cans (8 ounces) no-salt added or regular tomoato sauce
• 1 cup frozen corn
• 1 cup water
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• Hot cooked whole wheat macaroni (optional)
• TOPPINGS (OPTIONAL)
• Crushed baked tortilla chips, chopped green or regular onion, chopped tomato
• Chopped tomato, chopped bell pepper, chopped fresh cilantro
• Reduced-fat shredded Cheddar cheese, non-fat Greek yogurt

Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings.
   
   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
   
   
2. Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.

Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.

Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoons pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.

NUTRITION INFORMATION
Nutrition information per serving: 356 Calories; 10g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 76mg Cholesterol; 300mg Sodium; 35g Total carbohydrate; 32g Protein; 5.3mg Iron; 8.3mg Niacin; 0.5mg Vitamin B6; 90mg Choline; 2.3mcg Vitamin B12; 6.7mg Zinc; 18.7mcg Selenium; 3.3g Fiber.