Award Winning Chili

Yield

8 servings

30

60

1 (14.5 ounce) can: stewed tomatoes, chopped

1 (6 ounce) can: tomato paste

1: carrot, sliced

1: onion, chopped

2 stalks: celery, chopped

1/4 cup: white wine

1 pinch: crushed red pepper flakes

1/4 cup: chopped green bell pepper

1/4 cup: chopped red bell pepper

1/3 cup: bottled steak sauce

5 slices: bacon

1 1/2 pounds: ground beef

1 (1.25 ounce) package: chili seasoning mix

1 teaspoon: ground cumin

1 (15 ounce) can: kidney beans, drained

1 tablespoon: chopped fresh cilantro

1 tablespoon: chopped fresh parsley

In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.

While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.

Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.

Stir in beans, cilantro and parsley. Heat through and serve.

Calories: 373 kcal

Carbohydrates: 22.5 g

Cholesterol: 64 mg

Fat: 22.1 g

Fiber: 6.1 g

Protein: 21.7 g

Sodium: 1169 mg