Try this Mikes Three Meat Texas Red Chili - Southern recipe, or contribute your own.
Suggest a better descriptionBrown meat, pork first then beef and veal. Remove from pan and drain. Place meat into a large pot. Pour off most of the oil used to brown meat. Saute onions and green peppers, add to the meat. Add remaining ingredients except corn meal and water. Simmer for 3 hours. Mix corn meal with water and add to pot for thickening. Cook until desired consistancy. NOTE: this can be cooked in a crockpot on low for 8 to 10 hours. If you use a pressure cooker, cook at 15 lbs. pressure for 45 minutes to 1 hour. Serve with grated chedder cheese and chopped raw onions on top, or sour cream. Last served on Memorial Day, 1993.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (461g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 98 | ||
Calories from Fat: 4 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 103.2mg | 3 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 22.7g | ||
Protein 0.8g | 1 % | |
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: 98
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.