Try this Jay Penningtons Prize-Winning Chili recipe, or contribute your own.
Suggest a better description1. Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent. 2. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned. 3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings. NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.
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Serving Size: 1 Serving (625g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 173 | ||
Calories from Fat: 10 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1709.8mg | 59 % | |
Potassium 1996.9mg | 53 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 30.5g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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