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Tennessee Chili

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Submitted by skittlez30

YIELD

servings

PREP

15 min

COOK

2 hrs

READY

3 hrs

Ingredients

2 1E+1
TEASPOONS ML BUTTER
or margarine
3 1.4
POUNDS KG BEEF CHUCK
cut into 1/2 inch pieces
1 1
LARGE LARGE ONIONS
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
CLOVE CLOVE GARLIC
crushed
4 to 6
TABLESPOONS CHILI POWDER
2 2
EACH EACH BAY LEAVES *
2 1E+1
TEASPOONS ML OREGANO
2 1E+1
TEASPOONS ML SUGAR
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
16 462.4
14 ½ 419.1
OUNCES ML/G BEEF STOCK
1 1
CAN CAN RED KIDNEY BEANS
drained, rinsed *
8 231.2
OUNCES ML/G TOMATO SAUCE
1 237
CUP ML WATER
1 15
TABLESPOON ML CORNMEAL

Directions

Brown beef.

Drain excess fat.

Stir in onion, green pepper and garlic; sauté until vegetables are softened, 3 minutes.

Stir in next 7 ingredients; cook 2 minutes.

Add remaining ingredients.

Bring to a boil; reduce heat, cover and simmer 1 hour.

Simmer uncovered 1 to 1½ hours more.

Discard garlic and bay leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 777g (27.4 oz)
Amount per Serving
Calories 1307 62% from fat
 % Daily Value *
Total Fat 89g 138%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 1398mg 58%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 25%
Sugars g
Protein 194g
Vitamin A 54% Vitamin C 82%
Calcium 15% Iron 83%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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