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Besttexas Chili

Besttexas Chili

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Submitted by armstaf

Besttexas Chili recipe

YIELD

4 servings

PREP

30 min

COOK

4 hrs

READY

4 hrs

Ingredients

4 2E+1
TEASPOONS ML VEGETABLE OIL
olive
2 473
CUPS ML ONIONS
chopped
1 237
CUP ML CELERY
finely chopped
3 3
CLOVES CLOVES GARLIC
1 453.6
POUND G BEEF
ground, lean, broiled
2 473
CUPS ML TOMATOES
plum italian, canned, reserve liquid, chopped
2 473
CUPS ML TOMATO SAUCE
12 346.8
OUNCES ML/G BEANS
kidney red, cooked and drained
12 346.8
OUNCES ML/G BEANS
pinto, cooked
2 3E+1
TABLESPOONS ML SUGAR
granulated
3 3
EACH EACH BAY LEAVES *
3 3
EACH EACH ALLSPICE
whole *
1 15
TABLESPOON ML CHILI POWDER
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
red, ground

Directions

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.

Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

Serve with shredded cheese and scallions if needed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 636g (22.4 oz)
Amount per Serving
Calories 689 38% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 900mg 37%
Total Carbohydrate 23g 23%
Dietary Fiber 16g 63%
Sugars g
Protein 88g
Vitamin A 36% Vitamin C 69%
Calcium 19% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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