Try this Jenny and Andys Chili recipe, or contribute your own.
Suggest a better descriptionBreak dried peppers into pieces. Place peppers in a 1- to 2-quart pan with water. Bring water to a boil over high heat; reduce heat, cover, and simmer until peppers are soft (about 1/2 hr.). Whirl peppers and liquid in a blender or food processor until smooth; set aside. Brown ground beef with onion and garlic; dont drain. Add all other ingredients except beans. Bring to a boil over high heat; reduce heat and simmer 1 1/2 to 3 hours (the longer it cooks, the better the flavor is). Add beans just before serving. We love to eat this chili served over spaghetti, with cheese and oyster crackers on top. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (702g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1372 | ||
Calories from Fat: 1023 (75%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 113.7g | 152 % | |
Saturated Fat 43.1g | 215 % | |
Monounsaturated Fat 39.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 309.3mg | 11 % | |
Potassium 1163mg | 31 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.6g | ||
Protein 72.1g | 103 % | |
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: 1372
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.