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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 11.0 g
  • Cholesterol: 37.8 mg
  • Sodium: 453.6 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 10.6 g
  • Protein: 18.4 g

View full nutritional breakdown of Berniece's Chili (If you like it. If you don't, it's not hers) calories by ingredient
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Berniece's Chili (If you like it. If you don't, it's not hers)

Submitted by: CLAIREMZM

Introduction

The best Tex-Mex chili I've ever had made by the best cook transplanted from Oklahoma to Northern Ohio.
Note: Olive oil and optional salt are not included in nutritional calculation.
The best Tex-Mex chili I've ever had made by the best cook transplanted from Oklahoma to Northern Ohio.
Note: Olive oil and optional salt are not included in nutritional calculation.

Number of Servings: 9

Ingredients

    1 lb. cooked ground beef, drained
    1 Tbs. olive oil
    1 large onion, chopped (about 2 cups)
    3-4 cloves garlic, chopped
    1 (10 oz) can Rotel diced tomatoes and green chilis
    1 14-16 oz. can diced tomatoes
    5 1/2 - 6 cups cooked pinto beans (or 3 cans pinto beans)
    2-4 tsp. ground cumin
    4 T (or more) MEXENE chili powder
    salt (if needed)

Directions

Makes approximately 9 1-cup servings

Brown ground beef, drain. Set aside. (Note: I cook ground beef ahead and freeze it for later use.)
Cook onions in olive oil till almost translucent, add garlic and stir for a minute. Don't let the garlic brown.
Add the rest of the ingredients. Cook for about a half hour.
Serve right away, or refrigerate. It tastes best the next day!

Number of Servings: 9

Recipe submitted by SparkPeople user CLAIREMZM.






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Member Ratings For This Recipe

  • It sounds good however I prefer kidney beans so I will change the beans and make it the same otherwise. thank for sharing! - 1/7/10

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