Chili
Nothin' better than a hot bowl of chili on a cold day. I serve this with Frito's Corn Chips or crackers and sour cream. If there are any leftovers, it will taste even better the second day!
- Preparing Time: 20 minutes
- Total Time: 1 hour and 35 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 clove garlic minced
- salt and pepper to taste
- 1 cup salsa
- 1 medium onion diced
- 1 1/2 pounds ground beef cooked and drained
- 46 oz. can tomato juice
- 3 cups pinto beans (homemade or canned)
- 4 fresh jalapenos diced
- 3 tablespoons chili seasoning
- 1 can stewed tomatoes diced
- Carbohydrate 49.3665456689246 g
- Cholesterol 77.1107029 mg
- Fat 21.312032208391 g
- Fiber 13.001811738937 g
- Protein 34.4432403963055 g
- Saturated Fat 7.49857480606082 g
- Serving Size 1 1 Serving (400g)
- Sodium 938.918570085854 mg
- Sugar 36.3647339299875 g
- Trans Fat 2.89962717930473 g
- Calories 520 calories
In a 5qt. pan on medium-high heat, add the beef and brown; drain well. In the same 5qt. pan, add the remaining ingredients. Stir well, cover and cook on medium heat for 1 hour and 15 minutes. Stir occasionally. This recipe can be cooked in the PPC-XL as well - Press the Meat/Chicken button. Add the meat and brown; drain well. Hit cancel. With the meat still in the pan, add remaining ingredients and stir. Cover and make sure the vent is set to closed. Press Soup/Stew button for 12 minutes. Release pressure when done or leave to release naturally.
