Chili Recipe

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Ingredients:

Serving

Directions:

Set oven to broil at 500 degrees.
Roast poblano pepper in oven, turn often until the pepper is charred black.
Remove pepper from oven and place in brown paper bag to sweat.
Turn crockpot on low.
Put first 15 ingredients in crock pot and mix well.
Heat some olive oil in a large skillet at medium heat.
Sauté garlic, onions, and green bell pepper for 4-5 minutes.
Add sautéed vegetables to the crock pot.
Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot.
Dredge the beef in flour and brown in skillet. Add more oil if necessary.
Add meat to the crock pot.
Cook 8-10 hours.
Let the crockpot cool and place in the refrigerator over night.
2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	401.83 Kcal (1682 kJ)
Calories from fat	209.34 Kcal
		% Daily Value*
Total Fat	23.26g	36%
Cholesterol	72.73mg	24%
Sodium	1194.18mg	50%
Potassium	681.97mg	15%
Total Carbs	22.45g	7%
Sugars	7.52g	30%
Dietary Fiber	4.7g	19%
Protein	25.66g	51%
Vitamin C	101.5mg	169%
Vitamin A	0.3mg	9%
Iron	6.6mg	37%
Calcium	71.3mg	7%

Amount Per 100 g
Calories	138.67 Kcal (581 kJ)
Calories from fat	72.24 Kcal
		% Daily Value*
Total Fat	8.03g	36%
Cholesterol	25.1mg	24%
Sodium	412.12mg	50%
Potassium	235.35mg	15%
Total Carbs	7.75g	7%
Sugars	2.6g	30%
Dietary Fiber	1.62g	19%
Protein	8.86g	51%
Vitamin C	35mg	169%
Vitamin A	0.1mg	9%
Iron	2.3mg	37%
Calcium	24.6mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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