Wrangler's Beef Chili

Serve this classic chili atop whole wheat noodles and offer kids a variety of toppings.

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 tomato sauce
• 1 cup frozen corn
• 1 cup water
• 2 teaspoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• Hot cooked whole wheat macaroni (optional)

• Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt (optional)

Instructions

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. Pour off drippings, as necessary.

   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 teaspoon pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.

   Cook's Tip: Baked potato halves can be substituted for whole wheat macaroni.

• Test Kitchen Tips Use a potato masher to break up Ground Beef into small crumbles while browning.