A beanless, but hearty, chili.
Pat beef dry with paper towels. In an 8 quart Dutch oven, heat oil over medium-high heat. Add beef, one-third at a time; cook until browned. Transfer beef to bowl as it browns.
Add bell peppers, onions and garlic to drippings; cook over medium-high heat, stirring occasionally, about 10 minutes.
Return beef to Dutch oven; stir in tomatoes with their juice, tomato paste, chili powder, sugar, salt, oregano, and black pepper, breaking up tomatoes with the spoon.
Stir in water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, 1 1/2 hours, or until beef is tender.
To serve, spoon into bowls and garnish with cheese and green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 12 | ||
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Calories: 423 | ||
Calories from Fat: 233 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 34 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 78mg | 24 % | |
Sodium 132.1mg | 5 % | |
Potassium 1104mg | 29 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 15.5g | ||
Protein 29.5g | 42 % | |
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: 423
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