Salt and freshly ground pepper, to taste
Sour cream, chopped red onion, grated,
cheddar cheese and/or chopped fresh cilantro
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer's instructions.
Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 8|
|Calories from Fat: 393 (57%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 190.4mg||59 %|
|Sodium 446.7mg||15 %|
|Potassium 1261.7mg||33 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 12.1g|
|Protein 55.4g||79 %|
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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: 685
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