In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef (green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.
Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. 10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno ENJOY!!!
Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (490g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 362 (52%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 120.8mg||37 %|
|Sodium 909.6mg||31 %|
|Potassium 1538.4mg||40 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 28.3g|
|Protein 42.4g||61 %|
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: 690
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!