Bandera Chili
41
Bandera Chili recipe
Ingredients
| 2 ½ | pounds |
ground chuck (ground beef)
coarsely ground |
|
| 16 | ounces |
tomato sauce
|
|
| 12 | ounces |
water
|
|
| 2 | cans |
pinto beans
canned, including juice, jalapeno flavor |
* |
| 2 | large |
onions
|
|
| 12 | ounces |
beer, lite
lone star or other texas beer |
* |
| 1 | teaspoon |
red pepper flakes
|
|
| ½ | cup |
chili powder
|
* |
| 1 | teaspoon |
paprika
|
|
| 1 ½ | teaspoons |
cumin
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 | cloves |
garlic
minced |
Directions
Sauté onions and garlic in lite oil until brown.
Sear meat in large skillet.
Add tomato sauce and water. Stir in all ingredients, except flour and beans.
Cover skillet and simmer 1 hour. Stir occassionally. Stir in flour into ¼ cup warm water to make a thick, but flowable mixture.
Add flour mixture to chili; simmer another 15 to 20 min.
Add bean and juice and cook another 15 min.
Best when allowed to refrigerate for 24 hour but who can wait?
Nutrition Facts
Serving Size 191g (6.7 oz)Amount per Serving
Calories 55922% of calories from fat
% Daily Value *
Total Fat 14g
21%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 167mg
56%
Sodium 565mg
24%
Total Carbohydrate
12g
12%
Dietary Fiber 9g
36%
Sugars g
Protein
138g
Vitamin A 16%
•
Vitamin C 41%
Calcium 12%
•
Iron 59%
* based on a 2,000 calorie diet
How is this calculated?
