Sausage and Beef Chili in a Crock-pot
Cook Italian sausage and ground beef until brown in separate saute pans. Add cooked meat to crock-pot along with the Sam Adams. Cook yellow onion, red onion, and garlic; in the same saute pan you cooked the sausage in, saute onions until soften; then add to the crock-pot.
In a toaster oven, toast the Jalapeno and Pablano peppers until skin starts to blacken, then peel off skin and roughly remove seeds. Dice finely and add to crock-pot.
Add the rest of the ingredients except the tomato juice and cook on high for an hour. After an hour, add tomato juice if Chili seems dry.
Cook on high for at least 3 hours and then serve warm with shredded cheddar cheese.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 489 | ||
Calories from Fat: 370 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 103.5mg | 32 % | |
Sodium 972.9mg | 34 % | |
Potassium 563.9mg | 15 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 6.5g | ||
Protein 21.6g | 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: 489
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