Try this Texas Chili recipe, or contribute your own.
Suggest a better descriptionIn a large cast iron skillet, heat the oil until almost smoking. Season the beef with salt and pepper to taste and sear the beef in batches. Remove to a 4 qt. pot or Dutch oven. Drain all but 2 Tbsp. fat from the skillet and cook the onions, covered, until soft. Remove the lid and continue cooking until the onions are light brown. Sprinkle the flour over the onions and cook for 1-2 minutes to incorporate and to cook the mixture through. Transfer the onions to the pot with the beef and add the garlic, broth, water, cumin, oregano, ancho powder, and chipotle peppers. Simmer over medium heat for 1 1/2 hours, stirring occasionally. If the mixture gets too thick, add water to thin. At the end of the simmering time, degrease the surface and simmer another 15 minutes. During the last five minutes of cooking add the cooked beans. Garnish with cheddar cheese, sour cream, red onions, green onions, or any combination of these topping. Or hollow out the insides of a crusty roll and serve the chili in the bread bowl. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (1475g) | ||
Recipe Makes: 4 servings | ||
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Calories: 382 | ||
Calories from Fat: 104 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 3150.6mg | 109 % | |
Potassium 1387.6mg | 37 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 34.5g | ||
Protein 24.2g | 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: 382
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