Nutritional Info

Nutrition Facts

Serving Size 1 (340g)

Calories 688
Calories from Fat 361 (52%)
Amount Per Serving %DIV
Total Fat 40.1g 62%
Saturated Fat 21.5g 108%
Monounsaturated Fat 16.6g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 354.7mg 118%
Sodium 561.7mg 24%
Potassium 894.3mg 19%
Total Carbohydrate 11.9g 4%
Dietary Fiber 1.2g 5%
Sugars 3.6g
Protein 54.5g 109%

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Recipe Description
Since everybody loves chili, why not make extra and keep some in the freezer for unexpected guests? Use sour cream, shredded cheddar cheese, chopped canned green chilies and chopped onions for garnishes.
Prep time
15 min
Cook time
1 hr 20 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vegetable oil
1 1/2 Pound(lb)  boneless beef chuck, cut into 3/4 inch cubes
1   large sweet green pepper, cored, seeded and coarsely chopped
1   large sweet red pepper, cored, seeded and coarsely chopped
1   large yellow onion, coarsely chopped
1 Clove(clv)  garlic, minced
24 Ounce(oz)  tomatoes with their juice, broken up
6 Ounce(oz)  tomato paste
1 Cup(c)  beef stock
30 Ounce(oz)  red kidney beans, drained and rinsed
10 Ounce(oz)  frozen corn kernels, thawed and drained
2 Tablespoon(T)  chill powder
1/2 Teaspoon(t)  cumin, ground
1/4 Teaspoon(t)  salt
1/8 Teaspoon(t)  red pepper, ground


Heat 1 tablespoon of the oil in a 5 quart Dutch oven over moderately high heat for 1 minute. Add the beef and brown on all sides, about 10 minutes. Transfer to a large plate lined with paper toweling. Reduce the heat to moderate, add the remaining 1 tablespoon oil, the peppers, and onion to the Dutch oven, and saute, stirring frequently, for 5 minutes or until soft. Add the garlic and saute, stirring frequently, 2 minutes more. Add the tomatoes, tomato paste, stock, beans, com, chili powder, cumin, salt, and red pepper, and bring to a boil. Return the beef to the Dutch oven, reduce the heat to low, cover, and cook until tender, about 1 hour. If a thinner sauce is desired, add a little water.

Additional notes

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Chunky Chili
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