meat, black beans chili
1. Using a large pot, brown the meat in oil, along with onion, garlic, chili powder and cumin. When meat is browned and the onion is clear, drain fat and add Worchester sauce, tomatos, red bell pepper and black beans. (Vary amount of black beans to vary the thickness of the chili)
2. Simmer on low of 1.5 hours, stirring occasionally. Add a bit of water or even beer if the chili begins to stick or thicken too much.
3. Just before serving, add cilantro and chipolte puree.
4. Garnish with green onions, chesse.
To make chilpotle puree, blend a can of chipolte chilies along with the adobo sauce in a blender or food processor. The puree can be stored, refrigerated, for a week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 291 | ||
Calories from Fat: 142 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 59mg | 18 % | |
Sodium 326mg | 11 % | |
Potassium 932.2mg | 25 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 12.7g | ||
Protein 22g | 31 % | |
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: 291
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