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Midwest Chili

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Submitted by jgamz

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

3 1.4
POUNDS KG BEEF CHUCK
ground
3 45
TABLESPOONS ML CUMIN
2 907.2
POUNDS G BEEF CHUCK
ground
3 15
TEASPOONS ML SALT
2 2
EACH EACH ONIONS
chopped
3 7.1E+2
CUPS ML WATER
5 5
EACH EACH GARLIC CLOVES
minced
30 867
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML RED HOT CHILI PEPPER, DRIED
ground
56 1618.4
OUNCES ML/G TOMATOES
5 75
32 924.8
OUNCES ML/G 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 Arrow up button

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Nutrition Facts

Serving Size 1065g (37.6 oz)
Amount per Serving
Calories 1564 56% 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?
Trans-fat Free, High Fiber
 

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