Search
by Ingredient
Bandera Chili

Bandera Chili

StarStarStarStarHalf star

Submitted by judy3115

Bandera Chili recipe

YIELD

12 servings

PREP

5 min

COOK

90 min

READY

95 min

Ingredients

2 ½ 1.1
POUNDS KG GROUND CHUCK (GROUND BEEF)
coarsely ground
16 462.4
OUNCES ML/G TOMATO SAUCE
12 346.8
OUNCES ML/G WATER
2 2
CANS CANS PINTO BEANS
canned, including juice, jalapeno flavor *
2 2
LARGE LARGE ONIONS
12 346.8
OUNCES ML/G BEER, LITE
lone star or other texas beer *
1 5
TEASPOON ML RED PEPPER FLAKES
½ 118
CUP ML CHILI POWDER *
1 5
TEASPOON ML PAPRIKA
1 ½ 7.5
TEASPOONS ML CUMIN
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
2 2
CLOVES 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?

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 559 22% 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?
Trans-fat Free, High Fiber
 

Email this recipe