Directions:
- Marinate ground beef in burgundy, bay leaves, thyme, garlic and pepper for 2 hours.
- Boil chicken breasts in water and salt until cooked through and tender then remove from water and chop chicken, reserve chicken broth for chili.
- Mix ground pork into the marinated beef mixture.
- Add the Chili pepper, cayenne, oregano and cumin to the beef and pork mixture and mix together well.
- Sauté onions in vegetable oil in a 6 QT or larger stock pot until translucent.
- Add the beef and pork mixture to the pot and cook on medium heat until it is mostly all browned.
- Add the tomato sauce, peeled tomatoes, Rotel, chilies, jalapeños, and Tabasco sauce.
- Add the chopped up chicken, stir well, cover, reduce to a simmer and let cook for 4 hours stirring occasionally.
- If the chili gets dry during the cooking process add some of the reserved chicken broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.99 Kcal (1302 kJ) | ||
| Calories from fat | 229.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.45g | 39% | |
|---|---|---|---|
| Cholesterol | 59.12mg | 20% | |
| Sodium | 323.28mg | 13% | |
| Potassium | 330.19mg | 7% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 15.54g | 31% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 1.5mg | 8% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 176.55 Kcal (739 kJ) | ||
| Calories from fat | 130.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 39% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 20% | |
| Sodium | 183.53mg | 13% | |
| Potassium | 187.45mg | 7% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 8.82g | 31% | |
| Vitamin C | 6.2mg | 18% | |
| Iron | 0.9mg | 8% | |
| Calcium | 13.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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