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Suggest a better description1. cook meat about 20 minutes until they lose pink color but not browned (I personally dont know what that means, since it goes from brown to pink...) Transfer to a bowl. 2. heat oil in same pan and sautee onions 10 to 20 minutes, until `translucent. 3. stir meat into onions. Add tomatojuice (I used puree instead cause I had it), 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. (Ann is going to cut down on the cinnamon next time but I didnt think it was too much at all) Blend. Bring to boil, uncovered, for an hour. 4. taste for sea- soning, add more chili powder if you like (in my opinion, you can add more of ANYTHING if you like) 5. Stir in the garlic, corn- meal, and beans. Simmer for 10 minutes. Serve with garnishes (I usually serve rice but did this for a change & loved it). Deb for serving: chopped onion, shredded lettuce, flour tortillas (but I ate it with pimento instead of onion -- it was prettier and delicious) with pimento instead of onion ~- it was prettier and delicious)
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Serving Size: 1 Serving (2770g) | ||
Recipe Makes: 1 | ||
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Calories: 3774 | ||
Calories from Fat: 1971 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219g | 292 % | |
Saturated Fat 66.5g | 333 % | |
Monounsaturated Fat 110g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 483.8mg | 149 % | |
Sodium 2150.8mg | 74 % | |
Potassium 7951mg | 209 % | |
Total Carbohydrate 319.4g | 94 % | |
Dietary Fiber 107.4g | 430 % | |
Sugars, other 212g | ||
Protein 186.8g | 267 % | |
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: 3774
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