Try this Chuck and Chili Stew recipe, or contribute your own.
Suggest a better descriptionSaute the onion and garlic in hot oil in a Dutch oven until the onion is tender. Stir in the beef cubes. Saute until browned. Drain the corn. Reserve the liquid. Add the liquid from the corn, the tomatoes, chili powder, soy sauce, oregano and sugar to the pan. Stir to combine. Cover. Simmer 75 minutes. Uncover. Simmer until the beef is tender (another 45 minutes). Stir in the corn and green chili peppers. Heat through. Serve with tortillas or corn bread. Posted to EAT-L Digest by Joel Ehrlich
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 42 | ||
Calories from Fat: 29 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 139mg | 5 % | |
Potassium 34.8mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.5g | 1 % | |
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: 42
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