this is my moms recipie
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> Chili
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> Chili
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> Hola Mark,
> When I make chili in the crock pot I cook the meat first so I can drain off the fat. If you are using buffalo it is probably ok to just put it in the pot with everything else and cook for 6 to 7 hrs on low or 4 to 5 on high.
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> 2 lbs ground meat or 2 lbs 1/2 inch cubed meat
> 3 small cans red kidney beans for every pound of meat
> 1 large can whole tomatoes
> mushrooms
> chopped green pepper
> chopped onion
> crushed garlic ( lots and lots of garlic)
> fresh cilantro
> 1/2 to 2/3 jar of chili powder
> diced fresh jalapenos on the side if not every one likes spicy hot but put at least one in the pot for flavour.
> The chili powder I use is in the spice section like all spices I really like Spice Island but Shillings and McCormick are good too. Any kind will do.
> Put everything in the pot and turn it on. Lower heat is best.
> If using fresh or dried kidney beans follow directions on package and cook the beans at least partially first.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 415 | ||
Calories from Fat: 275 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 107.4mg | 33 % | |
Sodium 110.3mg | 4 % | |
Potassium 737.4mg | 19 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.3g | ||
Protein 28.5g | 41 % | |
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: 415
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