
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
Berniece's Chili (If you like it. If you don't, it's not hers)
Submitted by: CLAIREMZMIntroduction
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.
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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