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