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Suggest a better description****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF. BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH. PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS. USE BOTTLES HOT SAUCE TO TASTE. IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESNT STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING. Busted by Christopher E. Eaves
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Serving Size: 1 Serving (2696g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 626 | ||
Calories from Fat: 158 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.7mg | 7 % | |
Potassium 2179.5mg | 57 % | |
Total Carbohydrate 93.6g | 28 % | |
Dietary Fiber 24.6g | 98 % | |
Sugars, other 69g | ||
Protein 20.2g | 29 % | |
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: 626
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