Bandit's Chili
115
Bandit's Chili recipe
Ingredients
| 1 | pound |
ground beef, lean
|
|
| 1 | clove |
garlic
minced |
|
| 1 | large |
onions
finely chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 4 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| ¼ | teaspoon |
allspice
|
* |
| ¼ | teaspoon |
coriander
|
* |
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 16 | ounces |
kidney beans, canned
with liquid |
|
| 16 | ounces |
tomatoes, canned, crushed
|
|
|
red hot pepper sauce
|
* |
Directions
Cook beef, garlic, onion, and green pepper in a skillet over med-high heat, stirring frequently to break up meat.
Cook until onion is soft and meat has lost its pink color.
Add remaining ingredients, except Tabasco.
Bring to boil.
Cover and reduce heat.
Add Tabasco.
Simmer for 45 minutes stirring frequently.
For thicker sauce and fuller flavor, add mesa flour.
For the best flavor, let simmer longer.
Nutrition Facts
Serving Size 154g (5.4 oz)Amount per Serving
Calories 42031% of calories from fat
% Daily Value *
Total Fat 15g
22%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 93mg
31%
Sodium 982mg
41%
Total Carbohydrate
12g
12%
Dietary Fiber 6g
23%
Sugars g
Protein
78g
Vitamin A 60%
•
Vitamin C 72%
Calcium 14%
•
Iron 43%
* based on a 2,000 calorie diet
How is this calculated?
