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Besttexas Chili

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Besttexas Chili

Besttexas Chili recipe

 

Yield

4 servings

Prep

30 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 teaspoons vegetable oil
olive
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2 cups onions
chopped
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1 cup celery
finely chopped
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3 cloves garlic
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1 pound beef
ground, lean, broiled
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2 cups tomatoes
plum italian, canned, reserve liquid, chopped
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2 cups tomato sauce
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12 ounces beans
kidney red, cooked and drained
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12 ounces beans
pinto, cooked
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2 tablespoons sugar
granulated
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3 each bay leaves
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3 each allspice
whole
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1 tablespoon chili powder
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1 teaspoon oregano
dried
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½ teaspoon black pepper
freshly ground
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¼ teaspoon cumin
ground
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¼ teaspoon red pepper flakes
red, ground
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Ingredients

Amount Measure Ingredient Features
2E+1 ml vegetable oil
olive
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473 ml onions
chopped
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237 ml celery
finely chopped
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3 cloves garlic
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453.6 g beef
ground, lean, broiled
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473 ml tomatoes
plum italian, canned, reserve liquid, chopped
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473 ml tomato sauce
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346.8 ml/g beans
kidney red, cooked and drained
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346.8 ml/g beans
pinto, cooked
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3E+1 ml sugar
granulated
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3 each bay leaves
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3 each allspice
whole
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15 ml chili powder
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5 ml oregano
dried
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2.5 ml black pepper
freshly ground
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1.3 ml cumin
ground
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1.3 ml red pepper flakes
red, ground
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Directions

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.

Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

Serve with shredded cheese and scallions if needed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 636g (22.4 oz)
Amount per Serving
Calories 68938% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 900mg 37%
Total Carbohydrate 23g 23%
Dietary Fiber 16g 63%
Sugars g
Protein 88g
Vitamin A 36% Vitamin C 69%
Calcium 19% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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