recipe from chefs email message -- I cooked a rolled roast & used the broth instead of tomato juice. Next time I will have to thicken the broth. Very Good.
In a large skillet, heat olive oil over medium heat. Add onions and cook 2-3 minutes. Add red peppers and garlic and cook another 2 mintues. Add ground beef, and cook until meat is browned.
In a large soup pot or dutch oven, add cooked meat, and all ingredients. Stir to combine. Taste broth, and adjust seasoning, adding additional salt, pepper, oregano, cumin, and chili powder to taste. Cook over medium-high heat until boiling. Reduce heat to low, and simmer for 2 hours. Taste, and adjust seasoning.
If desired, use a slow cooker, set on low, and cook for 8 to 10 hours.
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Serving Size: 1 recipe (438g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 405 | ||
Calories from Fat: 49 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1283.2mg | 44 % | |
Potassium 1239.3mg | 33 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 43.4g | ||
Protein 24.5g | 35 % | |
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: 405
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