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Ingredientes
- 1 lb grnd beef
- 1 lb bulk pork sausage
- 4 x 16 oz cans kidney beans rinsed and liquid removed
- 2 x 14-1/2 oz cans diced tomatoes undrained
- 2 x 10 oz cans diced tomatoes and green chilies undrained
- 1 lrg onion minced
- 1 med green pepper minced
- 1 env taco seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
Direcciones
- In a skillet, cook beef and sausage over medium heat till meat is no longer pink; drain. Transfer to a 5-quart. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hrs or possibly till vegetables are tender. Serve desired amount. Cold the remaining chili; transfer to freezer bags or possibly containers. Freeze for up to 3 months.
- To use frzn chili: Thaw in the refrigerator; place in a saucepan and heat through. Add in water if you like.
- Yield: 3 qts (12 servings).
- Yield: 3 qts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 159 | 44% |
| Total Fat 17.59g | 22% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.08g | |
| Cholesterol 53mg | 18% |
| Sodium 1173mg | 49% |
| Potassium 714mg | 20% |
| Total Carbs 29.82g | 8% |
| Dietary Fiber 10.4g | 35% |
| Sugars 5.55g | 4% |
| Protein 21.76g | 35% |
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