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Chili con Carne II

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Description Edit

A classic recipe made with flavorful beef chuck roast and simmered to fork-tender perfection.

Directions Edit

Directions Edit

  1. Cut beef into ½-inch pieces.
  2. Sprinkle with 1 tbsp chili powder; toss to coat.
  3. Heat 1 tbsp oil in stockpot over medium heat until hot; brown half of beef.
  4. Remove from stockpot; repeat with remaining beef.
  5. Season with salt.
  6. Heat remaining oil in same stockpot over medium heat until hot.
  7. Add onion and garlic; cook and stir 3 – 4 minutes or until tender.
  8. Add bell pepper and poblano pepper; cook and stir 2 minutes.
  9. Add beef, tomatoes, remaining chili powder,cocoa powder and cinnamon; bring to a boil.
  10. Reduce heat; cover tightly and simmer 1½ to 1¾ hours, or until beef is fork-tender.
  11. Serve with cilantro and lime wedges, as desired.

Nutritional information Edit

Per Serving:

  • 246 calories | 10g fat (3g saturated fat, 2g monounsaturated fat) | 53 mg cholesterol | 682 mg sodium | 12g carbs | 1.6g fiber | 29g protein | 4.6 mg niacin | 0.4 mg vitamin B6 | 1.9mcg vitamin B12 | 3.1 mg iron | 27.4mcg selenium | 6.5 mg zinc

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