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Bandera Chili

 
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Bandera Chili recipe

Yield

12

servings

Prep

5

min

Cook

90

min

Ready

95

min

Trans-fat Free, High Fiber
 

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?

 

* not incl. in nutrient facts

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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?

 

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