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Recipe
Bold And Beefy Black Bean Chili Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 796 | |
| Calories from Fat 362 | 45% |
| Total Fat 40.35g | 50% |
| Saturated Fat 14.46g | 58% |
| Trans Fat 2.18g | |
| Cholesterol 124mg | 41% |
| Sodium 315mg | 13% |
| Potassium 1871mg | 53% |
| Total Carbs 58.47g | 16% |
| Dietary Fiber 14.8g | 49% |
| Sugars 2.19g | 1% |
| Protein 50.1g | 80% |
Ingredients Convert Measures
- 2 Tbsp. vegetable oil
- 3 lb boneless beef chuck cut 1/2" pcs
- 1/2 tsp salt
- 2 can Mexican-style stewed tomatoes undrained
- (14 1/2 to 16 ounce ea)
- 1/2 c. bottled steak sauce
- 1/2 c. water
- 3 Tbsp. chili pwdr
- 1/4 tsp crushed red pepper
- 2 can black beans - (15-ounce ea) liquid removed, rinsed
- Sliced green onions
- Lowfat sour cream
- Shredded Cheddar cheese
Directions
- In a Dutch oven, heat oil over medium-high heat till warm. Cook and stir beef in 4 batches, browning proportionately. Pour off drippings. Return beef to the pan and season with salt. Stir in tomatoes, steak sauce, water, chili pwdr and crushed red pepper. Bring to a boil and reduce heat to low. Cover tightly and simmer gently for 1 1/4 to 1 1/2 hrs or possibly till beef is tender. Stir in beans and heat through. Serve with Toppings if you like.
- This recipe yields 8 servings, 1 c. each.
