My go to Chili Recipe, I top with chopped raw onion and shredded cheese. Serve with cornbread or sourdough. Leftovers are great on Hotdogs or Nachos.
Preparation:
Brown meat with cooking oil and 1/2 cup dried onion flakes
Stage 1:
Add 1 can tomato sauce
Add 1 can beef broth
Cook for 30 minutes stirring occasionally
Stage 2:
Add:
1 TBS Chipotle Powder
2 TBS Chili Powder
2 Tsp Garlic powder
1/2 Tsp Salt
1/2 TBS Ground Cumin
1/2 Tsp Cayenne Pepper
1/2 Tsp Black Pepper
1 Tsp Chicken Granules
Cook for 45 minutes stirring occasionally
Stage 3:
2 TBS chili powder
1 Tsp paprika
1/2 TBS ground cumin
1 Large Can Pinto Beans (Not Drained)
1 Medium Can Red Kidney Beans (Drained)
Add water if needed
Cover and Simmer for 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 325 | ||
Calories from Fat: 62 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 1063.8mg | 37 % | |
Potassium 1101mg | 29 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 16.8g | ||
Protein 41.1g | 59 % | |
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: 325
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