Directions:
- Heat oil in Dutch oven over med.
- -highheat.
- Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
- Drain.
- Add all remaining chili ingredients, except potatoes.
- Leave hot peppers whole.
- Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
- Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
- Remove bay leaf and hot peppers.
- To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.04 Kcal (1658 kJ) | ||
| Calories from fat | 187.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.83g | 32% | |
|---|---|---|---|
| Cholesterol | 79.08mg | 26% | |
| Sodium | 1151.76mg | 48% | |
| Potassium | 706.9mg | 15% | |
| Total Carbs | 21.38g | 7% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 29.66g | 59% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.3mg | 7% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 101.73 Kcal (426 kJ) | ||
| Calories from fat | 48.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 32% | |
|---|---|---|---|
| Cholesterol | 20.31mg | 26% | |
| Sodium | 295.84mg | 48% | |
| Potassium | 181.57mg | 15% | |
| Total Carbs | 5.49g | 7% | |
| Sugars | 1.32g | 21% | |
| Dietary Fiber | 1.01g | 16% | |
| Protein | 7.62g | 59% | |
| Vitamin C | 1.5mg | 10% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.3mg | 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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