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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate. | 2. Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes. | 3. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chuck	3	lb	ground lean	1904.0043	4.216	287.3687	82.5522
onion	2		chopped	120.0	28.02	3.3	0.3
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
ancho chile powder	1/3	cup	dried	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
salt pepper				-	-	-	-
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
red kidney bean	2	cans	drained	1820.6897	329.931	134.4552	1.3793
cream			sour	-	-	-	-
cheddar cheese			grated	-	-	-	-
jalapeno pepper			pickled	-	-	-	-
scallion			sliced	-	-	-	-

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