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Mad Mike's Chili

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Submitted by illeauna2

YIELD

servings

PREP

20 min

COOK

3

READY

3

Ingredients

5 2.3
POUNDS KG BEEF, ROUND STEAK
cubed
2 2
LARGE LARGE ONIONS
chopped
4 4
LARGE LARGE CARROTS
shredded
46 1329.4
OUNCES ML/G V8 JUICE *
6 173.4
OUNCES ML/G TOMATO PASTE
28 809.2
OUNCES ML/G TOMATOES
1 1
CAN CAN BEEF STOCK *
2 2
CANS CANS ENCHILADA SAUCE
mild *
10 1E+1
BAY BAY BAY LEAVES *
4 6E+1
TABLESPOONS ML BROWN SUGAR
2 ½ 72.3
OUNCES ML/G CHILI POWDER
3 45
TABLESPOONS ML CUMIN
2 1E+1
TEASPOONS ML CAYENNE PEPPER
1 15
TABLESPOON ML OREGANO

Directions

Dice the meat into ½ inch cubes, cutting across the grain.

In a 3 gallon pot, sauté the onions in some olive oil until they are soft.

Add the meat and continue cooking until meat is grayish brown, about 20 minutes.

Mix in all the other ingredients, bring to a boil and simmer for 3 hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 954g (33.7 oz)
Amount per Serving
Calories 974 21% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 233mg 78%
Sodium 954mg 40%
Total Carbohydrate 19g 19%
Dietary Fiber 14g 57%
Sugars g
Protein 275g
Vitamin A 406% Vitamin C 89%
Calcium 31% Iron 109%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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