Short-cut Chili Con Carne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Crockpot, Main dish, Tex-mex | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | Onion, chopped | |
| 1 | t | Salt |
| 1 | Bay leaf | |
| 1 | t | 2 chili powder |
| 1 | t | Worcestershire sauce |
| 2 | 8oz tomato sauce | |
| 2 | 16oz kidney beans | |
| Drained |
INSTRUCTIONS
In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned. Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove bay leaf. Makes 6 to 7 servings. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 365
Calories From Fat: 151
Total Fat: 16.4g
Cholesterol: 56.7mg
Sodium: 1310.3mg
Potassium: 923.6mg
Carbohydrates: 31.6g
Fiber: 10.5g
Sugar: 7.2g
Protein: 23.3g