Try this Eugenia Potters 27 Ingredient Chili Con Carne recipe, or contribute your own.
Suggest a better descriptionThis recipe comes from the book The 27 Ingredient Chili Con Carne Murders Bring pinto beans to a boil in the soaking water and simmer 2-3 hrs. until tender. Drain. In a large skillet, melt 1/4 cup butter and add onions, green and red peppers and garlic. Saute until soft. Remove to Dutch oven or 8 qt. pot. In remaining butter, cook chopped sirloin, 1-1/2 lbs. at a time, until meat is brown. Add sausage and sprinkle with flour, stirring to mix. Transfer to pot. Add all remaining ingredients except sour cream. Bring just to boil. Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the top. Serve with sour cream. Serves 20. Freezes well. Posted to CHILE-HEADS DIGEST V4 #018 by Judy Howle
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Serving Size: 1 Serving (3433g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2538 | ||
Calories from Fat: 2263 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 251.5g | 335 % | |
Saturated Fat 100.5g | 502 % | |
Monounsaturated Fat 89.4g | ||
Polyunsanturated Fat 44.6g | ||
Cholesterol 376.5mg | 116 % | |
Sodium 7451.8mg | 257 % | |
Potassium 3201.9mg | 84 % | |
Total Carbohydrate 67.2g | 20 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 50.7g | ||
Protein 24.7g | 35 % | |
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: 2538
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