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Ingredientes
- 1 lb Stew beef
- 1 can Brooks Chili Warm Beans
- 16 ounce Tomatoes, liquid removed & minced
- 16 ounce Tomato sauce
- 1 c. Onion, minced
- 1 x Bell pepper, minced
- 6 x Cloves garlic, crushed
- 3 x Jalapeno peppers, minced
- 3 x Hungarian peppers, minced
- 1 x Habanero pepper, minced
- 2 x Ancho pepper, crushed
- 3 x Warm banana pepper, minced
- 2 x Chipotle peppers, minced
- 2 x Poblano peppers, minced
- 1 tsp Salt
- 1 Tbsp. Black pepper, grnd
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Warm paprika
- 1 tsp White pepper, grnd
- 2 Tbsp. Tabasco sauce
- 2 Tbsp. Worcestershire sauce
- 4 Tbsp. Mexene chili pwdr
- 1 tsp Cumin, grnd
Direcciones
- Cut the beef into medium sized chunks. Chop the onion and peppers. Crush the garlic.
- In a large pan (about 6 qts, non-reactive) cook the beef, onions, peppers and garlic till the beef is browned. Add in the worcestershire and tabasco. Cook till vegetables are tender.
- Don't DRAIN!
- Stir in tomatoes, tomato sauce and beans. Add in the remaining spices. Use more or possibly less chili pwdr to taste.
- Reduce heat to low and cook covered, 1 - 2 hrs. Stir occasionally.
- Serve with tortilla chips, shredded cheddar cheese and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 6 servings | |
| Calories 153 | |
| Calories from Fat 47 | 31% |
| Total Fat 5.33g | 7% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1196mg | 50% |
| Potassium 900mg | 26% |
| Total Carbs 22.59g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.41g | 6% |
| Protein 7.22g | 12% |
