Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a 10' cast iron skillet over medium to med-high heat. | 2. In a medium size bowl add the cubed meat, the flour, and oil and mix to get all the flour and oil on the meat. | 3. Working in two batches, Brown all side of the cubed meat and add to the crock pot. When all the meat is browned and added to the crock, add the 4 oz of water and scrape the sides of the pan to remove any bits from the pan. Add the liquid to the crock. | 4. Add the salsa, chips, water, Chili powder, black pepper, and oregano. Add salt to taste, remember that the chips contain salt. | 5. Cook on low heat for 4-6 hours. | 6. Using a potato masher, break up the meat in the chili. | 7. Add the drained pinto beans, and drained hominy to the chili and stir will. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom steak	1 1/2		cubed round	605.2014	0.0	134.6403	3.4
salsa	12	ounces		98.6562	22.5889	5.1709	0.5783
tortilla chip	1	cup	crushed	-	-	-	-
water	12	ounces		0.0	0.0	0.0	0.0
water	4	ounces		0.0	0.0	0.0	0.0
pinto bean	15	ounces		-	-	-	-
hominy	15	ounces		306.1745	60.6396	6.2936	3.7421
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	2	teaspoons		-	-	-	-

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