Thick, meaty, spicy, smoky chili. Very easy to make and filling - see notes for a recipe for leftovers. Freezes well and better the second day.
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
For your leftover chili or for a little different dish, fry taco sized flour tortillas in a little butter in a skillet until they are soft. Put the chili in the middle and top with grated cheddar cheese. Fold over to make a messy taco! YummY!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 205 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 74.5mg||23 %|
|Sodium 975.2mg||34 %|
|Potassium 895.7mg||24 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 15.7g|
|Protein 24.8g||35 %|
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Calories per serving: 393
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Emma Peel's Chili con Carne (Beef Chili with Beans)
Personally, I prefer making it this way
"Rich, hearty and just enough spice to remind you you're alive!" — Firebyrd
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