Sherrye's Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 325.6
  • Total Fat: 12.4 g
  • Cholesterol: 37.4 mg
  • Sodium: 183.5 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 16.4 g
  • Protein: 30.4 g

View full nutritional breakdown of Sherrye's Chili calories by ingredient


Introduction

If you like it spicy. If not, don't use hot and spicy. Tone it down to how you like it. It's a flexible recipe. If you like it spicy. If not, don't use hot and spicy. Tone it down to how you like it. It's a flexible recipe.
Number of Servings: 20

Ingredients

    2.75 lb Beef chuck, arm pot roast
    3 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
    1 medium (2-1/2" dia) Onions, raw
    61 grams Salsa
    2 cup Del Monte Diced Tomatoes, No Salt Added
    2 cup Petite diced tomatoes with chipotle chiles (by KEBEC2)
    2 cup Dried Dark Red Kidney Beans (by DUNCKS)
    2 cup Beans, Goya Dry Red Kidney Beans 16oz/454gm Bag ( (by LIMASTAR)
    2 cup Black beans (dry) (by DEON_SUTHERLAND)
    4 cup Swanson, beef broth, reduced sodium, 100% fat free, 50% less sodium (1c=240mL=1 serving) (by EALLISON978)
    2 tsp Cumin (ground) (by IVORYGRL1)
    1 tbsp ground corriander (by CRUZIN2LOSE)
    1 tsp Paprika, ground (by NGILBERT87)
    1 tbsp ground Chili peppers (by CBROUWER63)
    1 tsp crushed red pepper flakes (by TORI7HARRISON)

Directions

Soak beans overnight or do quick soak by boiling and letting them soak. Chop roast into 1 inch chunks and brown. put all ingredients into a crockpot, dice onions and garlic. mix thoroughly, let cook on high for 3-4 hours or on low for 6-8 hours.

Serving Size: 20-1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SHERRYE2014.