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Spicy Texas Chili

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Submitted by Poppy

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 453.6
POUND G BEEF, ROUND STEAK
cut in 1/2 inch cubes
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH JALAPEÑO PEPPER
finely chopped *
3 3
EACH EACH GARLIC CLOVES
3 3
CANS CANS TOMATOES, CANNED, WHOLE, PEELED
undrained, cut up, 14.5 ounces *
4 2E+1
TEASPOONS ML CHILI POWDER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
(cayenne), ground

Directions

Spray nonstick Dutch oven or large skillet with cooking spray.

Heat over medium-high heat until hot.

Add beef, onion, chile pepper and garlic; cook until beef is no longer pink.

Stir in remaining ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, 15 to 20 minutes or until slightly thickened and flavors are blended, stirring occasionally.

Season with salt, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 258 38% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 64mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 66g
Vitamin A 12% Vitamin C 9%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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