Try this Ground Beef and Vegetable Chili recipe, or contribute your own.
Suggest a better descriptionBegin by sauting the diced or sliced onion in a a tbsp or so of canola oil for a few minutes until translucent. Add diced peppers and continue for a few minutes. Add carrots and saute for an additional 2 minutes. Add ground meat and brown. Add tomatoe paste and cook for 2 minutes. Add all spices and worshtershire sauce (excpet bay leaves) cook for 2 - 3 minutes. Add tomatoes, chicken broth and bay leaves. Bring to a boil. Reduce to simmer and cook for minimum two hours....longer the better.
Rinse and drain beans and add to chili. Cook for another hour.
About 30 to 45 minutes before serving mix masa and hot water and add to chili. I usually begin with 2 tbsps masa and 1/3 cup of really hot water. Mix masa into water well. I add and let cook for about 5 minutes. If I want chili thicker, I do this again. Continue until the desired thickness and then cook for a bit to cook the Masa.
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Serving Size: 1 Serving (2245g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1970 | ||
Calories from Fat: 703 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 28.5g | 142 % | |
Monounsaturated Fat 32.4g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 308.4mg | 95 % | |
Sodium 2566.8mg | 89 % | |
Potassium 7238.6mg | 190 % | |
Total Carbohydrate 195.4g | 57 % | |
Dietary Fiber 59.5g | 238 % | |
Sugars, other 135.9g | ||
Protein 139g | 199 % | |
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: 1970
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