Try this Denver Delight Chili recipe, or contribute your own.
Suggest a better descriptionIn a Dutch oven or saucepot, heat oil until hot; add 1/3 each of the beef and pork cubes. Cook, stirring frequently, until brown on all sides, about 5 minutes. Using a slotted spoon, remove meat to a plate, repeat twice with remaining meat. Drain off any excess fat in pot; return all meat to pot. Sprinkle with black pepper and celery salt; stir to coat meat. Add beef broth and tomato sauce. Bring to a boil; reduce heat to low; simmer, covered, until meat is nearly tender, about 1 hour. Stir in chili powder, minced onion, cumin, paprika, garlic powder, brown sugar, sage, thyme and dry mustard; simmer until meat is very tender, about 1 hour. Makes 6 servings. Nutrition facts per serving: calories........356 grams fat........14 mg sodium.....1,123 This recipe is by Bonnie Tomasek of Castle Rock, Colorado, who won a chili cook-off in Reno, Nevada, and the Golden Chili Pepper Award from the American Spice Trade Association.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 83 | ||
Calories from Fat: 38 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 128mg | 4 % | |
Potassium 351.5mg | 9 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 8g | ||
Protein 2.6g | 4 % | |
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: 83
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