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Spicy Texas Chili

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound beef, round steak
cut in 1/2 inch cubes
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1 medium onions
chopped
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1 each jalapeño pepper
finely chopped
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3 each garlic cloves
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3 cans tomatoes, canned, whole, peeled
undrained, cut up, 14.5 ounces
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4 teaspoons chili powder
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¼ teaspoon red pepper flakes
(cayenne), ground
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Ingredients

Amount Measure Ingredient Features
453.6 g beef, round steak
cut in 1/2 inch cubes
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1 medium onions
chopped
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1 each jalapeño pepper
finely chopped
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3 each garlic cloves
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3 cans tomatoes, canned, whole, peeled
undrained, cut up, 14.5 ounces
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2E+1 ml chili powder
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1.3 ml red pepper flakes
(cayenne), ground
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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 25838% 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?
 

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