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Recipe Summary

prep:
25 mins
cook:
2 hrs
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, cook beef, onion, sweet pepper and garlic in hot oil over medium heat until meat browns and vegetables are tender; drain fat. Stir in broth, water, tomato paste, jalapeno peppers, chili powder, crushed red pepper, oregano and cumin. Bring to a boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in beans. Simmer, covered, for 30 minutes more or until meat is tender.

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Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

424 calories; total fat 18g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 99mg; sodium 648mg; potassium 1291mg; carbohydrates 27g; fiber 8g; sugar 9g; protein 40g; trans fatty acidg; vitamin a 1555IU; vitamin c 35mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 32mcg; vitamin b12 2mcg; calcium 101mg; iron 5mg.

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