Try this Killer Chili recipe, or contribute your own.
Suggest a better descriptionPut a dry pan on high heat. When at temperature ass the jalapeño, poblano and red chili pepper to the dry pan. Let the skin char and turn to get all sides charred. Remove from heat and put in a covered bowl or paper bag for 20-30 mins. The steam makes the skin easier to peel. When cooled, remove the skin, and seeds and dice finely.
In the meantime, add the meat to a moderately hot skillet and break up. Add salt and pepper to taste. Cook until browned and then move to crock pot using a slotted spoon to drain the fat. Add the vegetable oil to the pan and bring to moderate temperature. Add diced onions and green peppers to the pan and sauté.
Using a slotted spoon, add the sautéed vegetables to the meat. Then add the diced garlic and the diced jalapeño, poblano and red chili to the crock pot. Stir. Add the beans and stir. Add the remaining ingredients and stir.
Put crock pot on low heat for 8 hours. Serve with grated cheddar and sour cream. Enjoy!
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 319 | ||
Calories from Fat: 188 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 52.1mg | 16 % | |
Sodium 666.2mg | 23 % | |
Potassium 591.2mg | 16 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 11.6g | ||
Protein 17.7g | 25 % | |
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: 319
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