Rating:
FatSecret Members Average Rating
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If you love chili you'll love this recipe.
Ingredients
Directions
- Remove seeds and trim off entire jalapeno membrane (white and slivery part) or if you prefer your chili hotter, clean jalapeno and grate on a small grate or microplane.
- In a large Dutch oven or large, heavy saucepan, heat the oil, and sauté the onions, garlic, green pepper, and jalapeno pepper until they are softened.
- Add the ground meat, and cook through.
- Add the coriander, cloves, allspice, oregano, brown sugar, chili, cumin and cook briefly until fragrant.
- Add tomatoes (and puree), and beans. Bring the chili to a boil, reduce the heat, cover the pan, and simmer for 30 minutes.
- Serving over brown rice will make this even more filling. You can also add cheese and sour cream.
- Note: I often cook ground beef in advance and freeze it with the chopped vegetables in zipper close bags. Then I throw everything into the crock-pot (still frozen), and let it cook all day. Freezing seems to change the consistency of the vegetables (soggy), but in a chili that really isn't a bad thing (no need to sauté)!
81 members have added this recipe to their cookbook.
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Reviews
I haven't rated or tried this yet, but I'm wondering how it would taste with ground turkey, and omitting the brown sugar...and using soaked pinto beans instead of the canned beans.
24 Jan 12 by member: kcd631
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Browning the veggies in fat-free Italian dressing (nothing at all) reduces the points per serving by 1.
18 Aug 07 by member: angelathomas
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Nutritional Summary:
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There are 461 calories in 1 serving of Tex-Mex Chili.
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Calorie Breakdown: 15% fat, 55% carbs, 30% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1930 kj
461 kcal
Protein
35.48g
Carbohydrates
65.83g
Sugar
11.5g
Fat
8.07g
Saturated Fat
2.308g
Trans Fat
0.258g
Polyunsaturated Fat
1.28g
Monounsaturated Fat
3.75g
Cholesterol
47mg
Fibre
14.4g
Sodium
642mg
Potassium
1879mg
Calorie Breakdown:
Carbohydrate (55%)
Fat (15%)
Protein (30%)
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*Based on an RDI of 2000 calories
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