Slow cooked in oven for 2 hours
Source: Americas test kitchen
Clean out seeds from chilis and tear into one inch pieces
- Toast ancho chili in Dutch oven for 4 to 5 minutes on medium / high heat (* don’t let it smoke )
*Cool chilis
Soak ground beef with 2 tablespoons of water, 11/2 teaspoon of salt, 3/4 teaspoon of baking soda for 20 minutes
Add cooled chili peppers, tortilla chips, ground cumin, paprika, garlic powder, coriander, dried oregano, black pepper, thyme to food processor, process until fine powder, about 2 minutes
Process tomatoes about 30 seconds until smooth
In a Dutch oven add tablespoon of vegetable oil over medium/ high heat
Add onion to hot pan cook for 4 to 6 minutes or until softened
Add garlic cook for about one minute until fragrant
Add ground beef cook for about 12 to 14 minutes until browned, breaking up into small pieces
Add chipotle, and dry chili mix cook for a minute or two
Add beef stock, beans, sugar, tomatoes stir bring to a simmer
Place in a preheated 275 degree oven for 2 hours
Remove from oven let it cool uncovered for 10 minutes
Stir add vinegar season with salt
Don’t burn chili peppers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 583 | ||
Calories from Fat: 419 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 163.8mg | 50 % | |
Sodium 1071.3mg | 37 % | |
Potassium 987.6mg | 26 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.8g | ||
Protein 33.1g | 47 % | |
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: 583
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