Chili with Panang Curry

60 minutes Prep: 10 minutes Cook: 50 minutes

600 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	ground beef
3	tablespoons	curry powder	panang base
1	whole	onion	chopped
5	cloves	garlic	chopped
2	28 ounce	tomatoes, canned, crushed
1	16 ounces	kidney beans, canned
1/2	cup	chili and garlic paste

Directions

In a large stockpot, sauté ground beef until brown.

Drain and add panang curry base.

When well blended, add onion and garlic.

Saute 2-3 minutes or until slightly browed.

Add tomatoes, kidney beans and Garlic Chili Pepper Sauce*.

Simmer for 30 to 40 minutes.

Serve with finely shredded cheese.

*Garlic chili pepper sauce will make your chili very spicy. You may only want to add a portion of this to your recipe.

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Nutrition Facts

Serving Size 265g

Amount per Serving

Calories 600 55% of calories from fat

	% Daily Value*
Total Fat 37.0g	57%
Saturated Fat 14.0g	69%
Trans Fat 0.0g
Cholesterol 195mg	65%
Sodium 235mg	10%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	8%
Sugars 0.0g
Protein 57.0g	113%

Vitamin A	3%		Vitamin C	9%
Calcium	11%		Iron	43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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