Try this Cesare Casella's Tuscan Chili recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F. In a food processor, chop the onion, carrot, jalapeno, rosemary, sage, celery, garlic and pancetta. Place the bacon on a sided baking sheet and bake in the oven until crisp, about 15 minutes. Remove, dry with paper towels and set aside. In a large, heavy saucepan, combine the olive oil and chopped-vegetable mixture and cook over med-hi heat for 10 minutes.
In a large bowl season the meat with salt, pepper and garam masala. Add to the saucepan and cook for 12 minutes, stirring occasionally. Add the tomato puree, cumin, fennel seed, chili powder, potato and water. Cover and simmer for 20 minutes. Add the coffee and 2 cups of the beef broth and cook for another 20 minutes, stirring constantly. Add the beans and 1 cup of beef broth and simmer for 30 minutes. Add the 2 remaining cups broth and simmer for 15 minutes. Add the chocolate and cook for another 20 minutes, stirring occasionally. Crumble the bacon. Serve the chili garnished with Parmesan, crumbled bacon, onion and avocado.
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 626 | ||
Calories from Fat: 402 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 937.1mg | 32 % | |
Potassium 1203.4mg | 32 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 17.4g | ||
Protein 32.2g | 46 % | |
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: 626
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