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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse kidney beans and follow package directions for quick soak. (Boil for 2 minutes, let stand covered for 1 hour) | 2. When the hour is almost up, brown ground beef in skillet with the onion. (I pureed the onion to get the taste without the texture and that way the kids don't notice it) You may need to spray your skillet with a little Pam if your beef is as lean as mine. Don't drain. | 3. Rinse and drain beans and place in slow cooker. Dissolve bullion cubes in a cup of hot water. (I heat it in the microwave) Pour over beans. Add meat and all other ingredients along with salt and pepper to taste. Stir. You may need to add more water depending on the desired thickness of the chili. | 4. Cook on low for about 7 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra beef	1	lb	ground lean	403.4676	0.0	89.7602	2.2667
kidney bean	1	bag	dried	-	-	-	-
beef bouillon cube	2			-	-	-	-
yellow onion	1		minced	-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085

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