This chili is not overly spicy but is a good hearty meal for cold winter nights. This recipe requires a large (6 quart) crock pot but can be modified for smaller portions. Serve with warm cornbread.
Trim steak and slice into thin strips no longer than 1 inch each
Mix spices and tomato sauce in large crock pot.
Add steak and cook on high for 2 1/2 hours
Add kidney beans, green peppers and red peppers
Cook on high for 1 1/2 hours, mixing occasionally
Ladle out approximately 1 1/2 cups of sauce into a large bowl
Whisk the cornstarch into the sauce and return to chili
Cook on high for 30 minutes, mixing occasionally
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Serving Size: 1 Serving (1144g) | ||
Recipe Makes: 12 | ||
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Calories: 646 | ||
Calories from Fat: 195 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 71.1mg | 22 % | |
Sodium 4589mg | 158 % | |
Potassium 3787.8mg | 100 % | |
Total Carbohydrate 71.4g | 21 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 51.6g | ||
Protein 50.1g | 72 % | |
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: 646
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