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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats. | 2. Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients. | 3. Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy. | 4. Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals. | 5. As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	2	lbs	ground	1269.3362	2.8107	191.5791	55.0348
campbell tomato soup	2	cans		330.5847	68.982	6.024	3.012
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
kidney bean	2	cans		160.0	22.6207	23.1724	2.7586
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
green pepper	1/2			14.9	3.4568	0.6407	0.1267

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