This is a pretty Straight forward recipe. Once all the ingredients are compiled, it probably takes about an hour to put together. Another hour cooking and it’s ready to eat or can.
Source: The imagination of Big Mike
Brown all the meat, add to pot, and apply heat. I use venison, but any red meat can be used.
Sauté all the uncooked vegetables.
While they are cooking, add all of the canned ingredients to the pot.
Add sautéd vegetables to chili, then chili powder and stir vigorously until chili powder is mixed in.
I prefer to use a pressure cooker and cook on low pressure for about an hour before consuming.
Barbecue sauce can be added to give it a sweeter flavor.
All quantities of canned items are suggestions based upon common can sizes. Quantities may vary.
For a spicier version, add three jalapenos including the seeds!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 304 | ||
Calories from Fat: 72 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 647.9mg | 22 % | |
Potassium 917.4mg | 24 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 32.8g | ||
Protein 16.5g | 24 % | |
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: 304
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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