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Recipe Summary

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
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; fat 18g; cholesterol 99mg; saturated fat 5g; carbohydrates 27g; mono fat 9g; poly fat 2g; insoluble fiber 8g; sugars 9g; protein 40g; vitamin a 1554.9IU; vitamin c 35.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.1mg; vitamin b6 1.1mg; folate 32.3mcg; vitamin b12 1.6mcg; sodium 648mg; potassium 1291mg; calcium 101mg; iron 5mg.
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