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Southwestern Chili Recipe
|Mild pork sausage||1 Pound|
|Ground chuck||1 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Tomato sauce||15 Ounce (1 Can)|
|Canned beef broth||1 Cup (16 tbs) (Ready To Serve)|
|Water||1 Cup (16 tbs)|
|Chunky salsa||1 Cup (16 tbs) (Commercial)|
|Chili powder||2 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Canned red kidney beans||30 Ounce, drained (2 Cans, 15 Ounce Each)|
|Unsweetened chocolate square||1 Ounce, grated (1 Square)|
Serving size: Complete recipe
Calories 3897 Calories from Fat 2067
% Daily Value*
Total Fat 230 g354.5%
Saturated Fat 93.9 g469.6%
Trans Fat 0 g
Cholesterol 741.9 mg
Sodium 7690.7 mg320.4%
Total Carbohydrates 273 g91.1%
Dietary Fiber 86.7 g346.6%
Sugars 71.9 g
Protein 206 g411.3%
Vitamin A 290.3% Vitamin C 443.6%
Calcium 87.4% Iron 209.2%
*Based on a 2000 Calorie diet
Cook over medium heat until meat is done and vegetables are tender, stirring until meat crumbles.
Drain well, and return to pan.
Add tomato sauce and next 7 ingredients; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Stir in beans and grated chocolate; cook, uncovered, an additional 5 minutes.
Spoon chili into individual serving bowls.
If desired, top with cheese, sour cream, green onions, olives, and salsa.