Try this Antic Ancho Chili recipe, or contribute your own.
Suggest a better descriptionRemove stems from chilies and slit leagthwise. Scrape out seeds. Place in saucepan, add water and heat to boiling, reduce heat. Simmer until tender, about 15 minutes. Set aside. Heat butter with olive oil in a large heavy pot over medium heat. Saute beef cubes, a few at a time, until well browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boliling then reduce heat and cook covered, under low heat for 1 1/2 to 2 hours. Note if the chili is to thin just remove the cover and let it render, until it is thick. Serve with rice or beans, cover with goat cheese. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 553 | ||
Calories from Fat: 344 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 119.4mg | 37 % | |
Sodium 564.1mg | 19 % | |
Potassium 1150.3mg | 30 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.4g | ||
Protein 43.5g | 62 % | |
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: 553
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