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Chili with Panang Curry

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Submitted by ROOSTERGAL

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 907.2
POUNDS G GROUND BEEF
3 45
TABLESPOONS ML CURRY POWDER
panang base
1 1
WHOLE WHOLE ONIONS
chopped *
5 5
CLOVES CLOVES GARLIC
chopped
2 2
28 OUNCE 28 OUNCE TOMATOES, CANNED, CRUSHED
1 1
16 OUNCES 16 OUNCES KIDNEY BEANS, CANNED
½ 118

Directions

In a large stockpot, sauté ground beef until brown.

Drain and add panang curry base.

When well blended, add onion and garlic.

Sauté 2 to 3 minutes or until slightly browed.

Add tomatoes, kidney beans and Garlic Chili Pepper Sauce*.

Simmer for 30 to 40 minutes.

Serve with finely shredded cheese.

*Garlic chili pepper sauce will make your chili very spicy. You may only want to add a portion of this to your recipe.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 600 55% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 235mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 113g
Vitamin A 3% Vitamin C 9%
Calcium 11% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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