CAN OPENER CHILI
Make and share this Can Opener Chili recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet or medium sauce pan brown and drain the beef (optionally you a can brown with 1/4 cup each of diced onion, celery and/or green pepper but then its not a can opener recipe any more).
- For faster prep time on the day of the meal the beef can be cooked in advance and frozen, then warmed in the microwave. open all the cans. drain the kidney beans, black beans and corn. combine all ingredients and simmer 5 minutes or until warmed through.
Nutrition Facts : Calories 414.5, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 902.3, Carbohydrate 33.3, Fiber 9.6, Sugar 8.4, Protein 31.2
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- Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
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