Heat 1 Tbsp oil in a skillet and cook the beef until lightly browned. Remove the meat with a slotted spoon. Discard the greasy cooking fluids. Heat the remaining 1 Tbsp oil in the skillet and saute the onion 5 minutes. Put the beef, onion, salsa, and tomato sauce in a large saucepan. Dissolve the bouillon cubes in 2 cups hot water and add to the chili. Add the chili powder, cumin, and oregano. Bring to a boil,reduce heat and simmer until meat is tender, about 1 1/2 hours. Stir occasionaly, adding water if needed. If desired, add cayenne and salt to taste. NOTES : If you like beans with your chili, add 1 can baked beans. Recipe by: "Real Chili" cookbook Posted to MC-Recipe Digest V1 #1049 by "The stunty w/big axe."
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (33%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.2mg||0 %|
|Sodium 83mg||3 %|
|Potassium 180.5mg||5 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 4.9g|
|Protein 1.5g||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: 42
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