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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 skillet, heat the olive oil and start to brown the meat. | 2. When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat. | 3. Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot. | 4. Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting. | 5. Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed. | 6. Add to the crock pot and stir. | 7. Recipe # 85268 is a Vegetarian version of this chili, using rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		cut	537.8812	1.0396	95.9598	16.6336
tomato sauce	1	can		-	-	-	-
red kidney bean	1	can		910.3448	164.9655	67.2276	0.6897
pinto bean	1	can		-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
jalapeno pepper	1	cup		26.1	5.85	0.8190000000000001	0.33299999999999996
cumin powder	2	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

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