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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onions in hot oil until tender but not brown. | 2. Add meat sprinkled with all the spices, herbs, and seasonings. | 3. Break up meat with fork and brown. | 4. Add tomatoes and tomato paste. | 5. Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid. | 6. Add beans and simmer for another 15-20 minutes. | 7. You can make this ahead (with or without beans) and reheat. | 8. Freezes well too. | 9. Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing. | 10. Total volumne of recipe- 42 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	10		sliced	440.0	102.74	12.1	1.1
cooking oil	2/3	cup		-	-	-	-
beef	6	lbs	ground	5388.6838	0.0	528.5265	346.4543
chili powder	6 -8	teaspoons		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
red pepper	2	teaspoons	ground	2.5	0.5506	0.1169	0.0275
tabasco sauce	1 1/2	1/2		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
tomato	4	cans		160.8396	34.7592	7.8633	1.7871
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
red kidney bean	6	cans		5462.069	989.7931	403.3655	4.1379

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.