Directions:
- In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
- Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
- Last hour, pot may be covered after desired consistency is reached.
- Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
- If you use very lean (95% or higher) beef you may not need to skim.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.97 Kcal (1093 kJ) | ||
| Calories from fat | 146.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.23g | 25% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 713.82mg | 30% | |
| Potassium | 512.68mg | 11% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 22.77g | 46% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 3.4mg | 19% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.01 Kcal (389 kJ) | ||
| Calories from fat | 52.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 25% | |
|---|---|---|---|
| Cholesterol | 25.05mg | 23% | |
| Sodium | 254.4mg | 30% | |
| Potassium | 182.71mg | 11% | |
| Total Carbs | 2.79g | 3% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 0.94g | 11% | |
| Protein | 8.12g | 46% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 1.2mg | 19% | |
| Calcium | 20.6mg | 6% | |
* 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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