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Add a photoRaciónes: 12
Ingredientes
- 3 pound chuck roast
- 2 tbsp. white wine vinegar
- 3 teaspoon chili pwdr
- 2 lg. onions, minced
- 1 can Mexican kidney beans
- 1 minced green onion
- Water
- 3 beef bouillon cubes
- 1 teaspoon red pepper
- 1 can whole tomatoes
- 1 c. shredded Cheddar
Direcciones
- Trim fat from meat and debone. Cut into small pcs. Put meat and bone into a 5 qt heavy pan with 1/2 c. water. Cover and cook over medium high heat till good broth develops (about 30 min). Uncover and let juices cook away, then brown meat in pan (about 30 min). Remove from pan.
- Add in 1/4 c. water and vinegar to deglaze pan. Add in bouillon, chili pwdr, red pepper and onions. Cook for 10 min. Crush tomatoes and add in with liquid to pan. Add in beans. Remove bone and return meat to pan. Cover and simmer for 2 hrs. Serve with cheese and green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 12 servings | |
| Calories 316 | |
| Calories from Fat 139 | 44% |
| Total Fat 15.45g | 19% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 484mg | 20% |
| Potassium 616mg | 18% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.2g | 1% |
| Protein 33.57g | 54% |
