In a large pot or Dutch oven, cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, cumin, paprika, oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, broth, and the vinegar, bring the mixture to a boil and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.
Optional serving suggestion:
Arrange a biscuit, heated and split and spoon the chili over the bottom half and then cover it with the top half of the biscuit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2223g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2294 (62%)|
|Amt Per Serving||% DV|
|Total Fat 254.9g||340 %|
|Saturated Fat 84.9g||425 %|
|Monounsaturated Fat 115.8g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 925.3mg||285 %|
|Sodium 1759.7mg||61 %|
|Potassium 6788.9mg||179 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 36.9g||148 %|
|Sugars, other 51.4g|
|Protein 272.6g||389 %|
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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: 3713
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