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Midwest Chili

 

15

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 pounds beef chuck
ground
3 tablespoons cumin
2 pounds beef chuck
ground
3 teaspoons salt
2 each onions
chopped
3 cups water
5 each garlic cloves
minced
30 ounces tomato sauce
1 tablespoon red hot chili pepper, dried
ground
56 ounces tomatoes
5 tablespoons red hot chili pepper, dried
32 ounces pinto beans

Directions

Add the meat, onions, and garlic to a heavy 5-quart pot.

Break up any lumps with a fork and cook over medium heat, stirring occasionally, unt il the meat is evenly browned.

Stir in the ground chile, cumin, and salt, thoroughly blending the mixture.

Add the water, tomato sauce, and tomatoes, mashing them with a fork.

Bring the mixture to a boil, then lower the heat and simmer.

Stir occasionally.

Taste and adjust seasonings. Stir in the beans and simmer, uncovered, ½ hour longer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1065g (37.6 oz)
Amount per Serving
Calories 156456% of calories from fat
 % Daily Value *
Total Fat 98g 151%
Saturated Fat 38g 191%
Trans Fat 0g
Cholesterol 393mg 131%
Sodium 1937mg 81%
Total Carbohydrate 17g 17%
Dietary Fiber 14g 55%
Sugars g
Protein 229g
Vitamin A 58% Vitamin C 89%
Calcium 21% Iron 101%
* based on a 2,000 calorie diet How is this calculated?

 

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