Chili-grind beef is coarse and makes chunkier chili than regular ground beef. When browning the beef, stir gently avoid breaking it up into small pieces.
Green onions, queso fresco, and sour cream are good condiment choices.
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add salt and beef to pan; cook 5 minutes or until browned, stirring gently. Remove from pan.
2. 2. Add onion, green onions, bell pepper, and sausage to pan; saute 5 minutes or until sausage is lightly browned. Add garlic; saute 1 minute. Add beer, scraping pan to loosen browned bits.
3. Return beef to pan. Stir in chili powder and next 8 ingredients (through salsa verde);
4. bring to a boil.
5. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
6. Stir in masa; cook 30 minutes.
Yield: 8 servings-serving size 2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 8 | ||
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Calories: 623 | ||
Calories from Fat: 253 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 80.1mg | 25 % | |
Sodium 623.7mg | 22 % | |
Potassium 1339.4mg | 35 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 43g | ||
Protein 32.9g | 47 % | |
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: 623
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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