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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2. | 2. If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans. | 3. Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot. | 4. Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them. | 5. Stir all ingredients and turn heat back up to begin cooking. | 6. Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef. | 7. Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling. | 8. Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away. | 9. Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1/2 - 1			-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
great northern bean	1	can		930.09	171.1201	59.9757	3.1277
black bean	1	can		991.8141	181.3769	62.8246	4.1301
dark red kidney bean	1	can	drained	-	-	-	-
red kidney bean	1	can	drained	910.3448	164.9655	67.2276	0.6897
mexican chili bean	1	can		-	-	-	-
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
taco seasoning	1	packet		-	-	-	-
anchor bay buffalo sauce	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
butter				-	-	-	-
garlic salt				-	-	-	-
chili powder				-	-	-	-
red pepper flake			crushed	-	-	-	-
cayenne				-	-	-	-

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