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Servings: 10
Ingredients
- 3 Tbsp Olive Oil
- About 2 ½ lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
- 2 Medium Yellow Onion, finely chopped
- 2 Carrots, peeled and diced
- 2 Celery Sticks, diced
- 2 Small Red Peppers, diced
- 4 Cloves Garlic, chopped
- 2 Tbsp Chili Powder
- 2 Tbsp Smoked Hot Paprika
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Ground Corianderâ¨
- 2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained
- â¨1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
- 2 Cups of Beef Stockâ¨
- Sea Salt
- â¨â¨Chips
- Shredded Cheddar Cheeseâ¨
- Chopped Cilantroâ¨
- Sour Cream
- Guacamole
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 10 servings | |
| Calories 330 | |
| Calories from Fat 175 | 53% |
| Total Fat 19.73g | 25% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 283mg | 12% |
| Potassium 686mg | 20% |
| Total Carbs 7.45g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.38g | 2% |
| Protein 30.57g | 49% |
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