Heat 11/2 tsp oil in a 5- to 6-qt pot over medium-high heat. Add 1/2 the beef; sauté 5 minutes or until browned. Remove with a slotted spoon to a bowl. Repeat with remaining oil and beef; add to bowl.
Add onions to drippings in pot; sauté 5 minutes until golden. Add remaining ingredients except beans and cilantro; bring to a boil. Add beef, partially cover and simmer, stirring occasionally, 2 hours or until beef is very tender.
Stir in beans; heat through. Remove from heat and stir in cilantro. Serve with bowls of accompaniments.
Planning Tip: The chili (without cilantro) can be refrigerated up to 4 days or frozen up to 2 weeks. To serve, reheat and add cilantro.
calories 310 fat 11g saturated fat 3g cholesterol 74mg sodium 999mg carbohydrate 25g fiber 9g
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Campbell's
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