Try this Arizona Desert Chili recipe, or contribute your own.
Suggest a better description* Have beef chopped, not ground. 1. Heat oil in a large heavy skillet. Add garlic, onions and green pepper. saute until soft, about 5-7 minutes. 2. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. 3. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete. Serving Ideas : Serve with cornbread or cheese biscuits. NOTES : This chili can be mild or very hot depending upon the use of jalape?o peppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili. Recipe by: Jo Anne Merrill Posted to recipelu-digest Volume 01 Number 576 by "catspaw@inetnow.net"
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Serving Size: 1 Serving (1177g) | ||
Recipe Makes: 6 | ||
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Calories: 789 | ||
Calories from Fat: 422 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 62 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 215.6mg | 7 % | |
Potassium 2843.2mg | 75 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 29.5g | ||
Protein 51g | 73 % | |
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: 789
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