you can vary on the chilies depending how spicy you would like it
1. Mix Derek's Chili Spice, Chili Powder, Cumin, Oregano, Black Pepper and Garlic Powder well, crushing the oregano leaves.
2. Mix Spices with Oil, blending thoroughly.
3. Trim roast of silver skin and excess fat. Cut into 1/2 inch cubes.
4. Place meat in mixing bowl and pour oil and spice blend over meat and thoroughly toss to coat. Place in gallon zip lock type bag and refrigerate 2 hours to overnight.
5. Heat 1 Tbsp of oil in heavy pan and brown the meat on all sides and transfer with juices to a bowl. Do in several batches if you have to.
6. In same pan, add a little more oil, and saut? onions until softened then add garlic and saut? for one minute.
7. Add Tomato Sauce, canned tomatoes, and green chilies
8. Return meat and juices back to the pan and add all the remaining ingredients.9. Cook partially covered over medium-low heat for 1 hour.10. Add beans and cook 15 minutes more. Remove Bayleaf and serve with crumbled Fresh Mexican Cheese and corn bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 601 | ||
Calories from Fat: 434 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 15.8g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 496.4mg | 17 % | |
Potassium 762.3mg | 20 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 12.1g | ||
Protein 26.3g | 38 % | |
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: 601
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