Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 668
Calories from Fat 386 (58%)
Amount Per Serving %DIV
Total Fat 42.9g 66%
Saturated Fat 21.9g 110%
Monounsaturated Fat 19.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 324mg 108%
Sodium 424.1mg 18%
Potassium 843.6mg 18%
Total Carbohydrate 6.4g 2%
Dietary Fiber 2.1g 8%
Sugars 1.2g
Protein 48.2g 96%

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Recipe Description
Slowly cooked beef simmers in a red sauce redolent with herbs and spices, and the surprising addition of aromatic bitters. A hearty dish for any hard working cowboy.
Prep time
10 min
Cook time
2 hr 10 min
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
1   tomatoes
6 Ounce(oz)  tomato puree
30 Ounce(oz)  red kidney beans, drained and rinsed
3 Tablespoon(T)  worcestershire sauce
1   beef bouillon cube
1 Teaspoon(t)  red pepper flakes, crushed
2   bay leaves
1 Tablespoon(T)  chili powder
1 Teaspoon(t)  coriander, ground
1 Teaspoon(t)  basil, dried
1 Teaspoon(t)  oregano, dried
1 Teaspoon(t)  thyme, dried
3 Tablespoon(T)  aromatic bitters
1 Teaspoon(t)  cumin, ground
2 Pound(lb)  lean ground beef
1   large onion, coarsely chopped


Crumble beef into a deep 5 to 6 quart pan. Cook over medium heat, stirring often, until browned. Add chopped onion and cook, stirring often, until soft, about 5 minutes. Coarsely chop tomatoes, then stir in tomatoes and their liquid, tomato puree, beans, Worcestershire, bitters, garlic, bouillon cube, red pepper flakes, bay leaves, chili powder, coriander, cumin, thyme, oregano and basil. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well blended, about 2 hours. Skim and discard fat from chili. To serve, ladle chili into bowls. Offer cheese, sour cream and green onions to add to taste.

Additional notes

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