Directions:
- In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.21 Kcal (1412 kJ) | ||
| Calories from fat | 162.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 28% | |
|---|---|---|---|
| Cholesterol | 71.47mg | 24% | |
| Sodium | 181.14mg | 8% | |
| Potassium | 731.08mg | 16% | |
| Total Carbs | 17.63g | 6% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 28.26g | 57% | |
| Vitamin C | 34.9mg | 58% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 16.2mg | 90% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 148.56 Kcal (622 kJ) | ||
| Calories from fat | 71.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 28% | |
|---|---|---|---|
| Cholesterol | 31.49mg | 24% | |
| Sodium | 79.81mg | 8% | |
| Potassium | 322.09mg | 16% | |
| Total Carbs | 7.77g | 6% | |
| Sugars | 1.3g | 12% | |
| Dietary Fiber | 1.74g | 16% | |
| Protein | 12.45g | 57% | |
| Vitamin C | 15.4mg | 58% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 7.1mg | 90% | |
| Calcium | 29.4mg | 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.
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