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Suggest a better descriptionIn a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips. Serves 10 ~end recipe export From: Imran Chaudhary Date: Sun, 11-0
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Serving Size: 1 Serving (658g) | ||
Recipe Makes: 10 | ||
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Calories: 1347 | ||
Calories from Fat: 1006 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.8g | 149 % | |
Saturated Fat 30.2g | 151 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 180.2mg | 55 % | |
Sodium 835.4mg | 29 % | |
Potassium 1266.9mg | 33 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 19.4g | ||
Protein 53.9g | 77 % | |
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: 1347
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