In a large saucepan using medium heat, combine the oil, onions, bell pepper and the meat of your choice and cook until the meat is brown.
Stir in the beans (optional for Texans who mostly don't like beans in their chili), Rotel, tomato sauce, vinegar, chili powder, water, salt and pepper. Reduce the heat and simmer for 2 hours stirring every 15 minutes. Add more water for your desired consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (416g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 349.3mg||12 %|
|Potassium 295.7mg||8 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.6g|
|Protein 1.3g||2 %|
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: 53
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