Original texas style chili
With knife, cut beef chuck blade steak into 1/4-inch cubes. Dice onions and green
peppers; mince garlic.
In 5-quart Dutch oven, over medium-high heat, in hot salad oil, cook meat cubes,
one third at a time, stirring frequently until browned on all sides, removing meat to
bowl as it browns; set aside.
Reserve 1/2 cup diced onion for sprinkling over chili later. In drippings remaining in
Dutch oven, over medium heat, cook green peppers, garlic, crushed red pepper, and
remaining onions until vegetables are tender, stirring occasionally and adding more
salad oil if necessary.
Return meat to Dutch oven; add tomatoes with their liquid and remaining ingredients
except shredded cheese; over high heat, heat to boiling. Reduce heat to low; cover
and simmer 1 hour or until meat is fork-tender, stirring occasionally.
Serve chili in bowls. If you like, pass shredded cheese and reserved diced onion
to sprinkle over each serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 93 | ||
Calories from Fat: 25 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 308.8mg | 11 % | |
Potassium 666.4mg | 18 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 13.2g | ||
Protein 3.1g | 4 % | |
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: 93
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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