4-6 servings. Chunks of meaty sirloin tips make this chili.
1) Preheat oven to 325. Heat oil in a Dutch oven over high heat. Reduce heat to medium-high sand add half the meat. Brown well, about 10 minutes and transfer with a slotted spoon to a bowl. Add the remaining meat, brown well, and add to the bowl. Reduce heat to medium; add the onions, cook 5 minutes until softened. Add the garlic, chili powder, cumin, oregano and cook 1 minute.
2) Add the jalapeƱo, tomatoes, chicken and beef broths, beer, tomato paste, and the chipotles along with the browned meat and their juices. Bring to a boil over high heat, cover with foil and place in the center of the oven. Braise for 1-1 1/2 hours until meat is tender. Ladle over cornbread or rice and serve with toppings (sour cream, onion, avocado, cheese)
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 668 | ||
Calories from Fat: 323 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 140.4mg | 43 % | |
Sodium 962.6mg | 33 % | |
Potassium 848.4mg | 22 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 47.4g | ||
Protein 31g | 44 % | |
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: 668
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