Rick's Chili 2*
by sfhibbs
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INGREDIENTS
- 1 White onion ; medium, chopped fine
- 4 pound Sirloin ; 1/2 cubed
- 8 ounce Tomato sauce
- 1 Jalapeno pepper
- 4 tablespoon Chili powder
- 3 tablespoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1/2 teaspoon Oregano
- 1 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper
- 1 cup Oatmeal ; ground
- 1 bottle Beer
- 1 bag Chili Fritos
INSTRUCTIONS
Put meat, onion and tomato sauce in a large crock pot with beer or water to cover. Wash and prick jalapeno and put in whole. Add 1 teaspoon each of chili powder and cumin. Bring to boil, cover and cook on high for 6-8 hours. Add 1 cup ground oatmeal while cooking. Put remaining spices in a bowl and mix together. Add the spices 30 minutes before chili is done. Serve with sour dough bread.
Condiments were served a la carte - (Mexican) cheese, chopped jalapenos, cilantro and (Mexican) sour cream. I garnished the dish with slices of Maple Bacon Cornbread
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (448g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 743 | ||
| Calories from Fat: 360 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 40g | 53 % | |
| Saturated Fat 15.8g | 79 % | |
| Monounsaturated Fat 16.9g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 142.1mg | 44 % | |
| Sodium 388.3mg | 13 % | |
| Potassium 1312.3mg | 35 % | |
| Total Carbohydrate 25.3g | 7 % | |
| Dietary Fiber 4.9g | 20 % | |
| Sugars, other 20.3g | ||
| Protein 65.7g | 94 % | |
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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. |
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Calories per serving: 743
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