Try this James Beards Chili recipe, or contribute your own.
Suggest a better descriptionIn large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink. Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until thickened. Taste; adjust seasonings with salt, pepper, and hot pepper sauce. Makes about 10 servings.
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Serving Size: 1 Serving (903g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 267 | ||
Calories from Fat: 123 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 290.3mg | 10 % | |
Potassium 1195.7mg | 31 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 20.5g | ||
Protein 6.5g | 9 % | |
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: 267
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