Shay's Irish Chili recipe

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Ingredients

2 tablespoons vegetable oil
1 pound ground beef chuck
1 clove garlic, minced
1 large onion, chopped
salt and pepper to taste
1 pinch ground nutmeg
2 teaspoons beef bouillon
1 tablespoon chili powder
1 tablespoon white sugar
1 (28 ounce) can diced tomatoes
½ (19 ounce) can light red kidney beans, drained and mashed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can sliced potatoes, drained

Nutrition Info

387.5 calories
carbohydrate: 28.8 g
cholesterol: 54.5 mg
fat: 20.6 g
fiber: 9.1 g
protein: 21 g
saturatedFat: 7 g
servingSize: -
sodium: 702.8 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, beef bouillon, and chili powder. Add the sugar, tomatoes, light and dark kidney beans and potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally.

Recipe Yield

6 servings

Recipe Note

This is a wonderful dish for cold winter days that really fills you up! My mother used to make this for my family, and it quickly became a favorite. This isn't your normal 'hot' chili and it's a great change of pace. It's best when served with buttered saltine crackers. This chili also freezes well.

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