In a large frying pan, brown the ground beef and add salt, pepper and Emeril Essence. Remove the meat to a very large stock pot. In the same frying pan, add the Olive Oil and bring it up to temp, then add the onions, and red pepper and season with salt and pepper. Cook until the onions are clear then add the garlic, poblano chilis, oregano, chili powder and cumin. Mix until even and cooked. Add this to the stock pot and mix throughly. Place the stock pot on the stove at medium heat and add the diced tomatoes, and tomato sauce. Simmer on low for 2 hours. Drain and wash the kidney beans and add them to the pot. Cook on low heat for 2 hours.
You can serve this over rice or in bowls with a cheese and onion garnish and hot flour tortillas or crackers.
For extra spice you can add crushed red peppers, or a can of diced Tomatoes with Habaneros
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 7 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 168.2mg||6 %|
|Potassium 276.9mg||7 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 7.5g|
|Protein 3.4g||5 %|
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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: 63
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