I won't say that this is the best chili out there, but it is quite tasty and very easy to make. The key to the recipe is using very fresh chili powder. I like to use 2 or 3 types of chili powder to give a more complex flavor.
Combine all ingredients except chuck roast in a large pan. Trim excess fat from the chuck roast, cut beef into 1/4 inch cubes and add to pan. Add a little water or liquid if needed. Simmer for at least 90 minutes, 2 hours is better. The best cooking method is to simmer for 60 minutes and refrigerate the chili overnight. The next day, simmer for at least 60 more minutes.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 293 | ||
Calories from Fat: 187 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 130.4mg | 4 % | |
Potassium 463.6mg | 12 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.3g | ||
Protein 22.6g | 32 % | |
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: 293
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