-
1
In a Dutch oven, cook the beef over high heat for 3 to 4 minutes, or until browned on the outside and no longer pink in the center, stirring frequently to turn and break up the beef.
-
2
Drain if necessary.
-
3
Wipe the pot with paper towels.
-
4
Return the beef to the pot.
-
5
Reduce the heat to medium-high.
-
6
Stir in the onion and jalapeno.
-
7
Cook for 3 minutes, or until the onion is soft, stirring frequently.
-
8
Stir in the remaining ingredients.
-
9
Reduce the heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally.
-
10
Add water as needed for the desired consistency.
-
11
Our homemade no-salt-added variety (page 277) provides the flavor without the sodium.
-
12
If youre using commercial chili powder instead, be sure to check labels.
-
13
Most bottled chili powder contains salt, so look for the brand with the least amount.
-
14
Or, in a pinch, substitute a mixture of 2 parts paprika to 1 part ground cumin.
-
15
(Per serving)
-
16
Calories: 300
-
17
Total fat: 6.0g
-
18
Saturated: 2.5g
-
19
Trans: 0.5g
-
20
Polyunsaturated: 0.5g
-
21
Monounsaturated: 2.5g
-
22
Cholesterol: 62mg
-
23
Sodium: 249mg
-
24
Carbohydrates: 28g
-
25
Fiber: 7g
-
26
Sugars: 9g
-
27
Protein: 32g
-
28
Calcium: 95mg
-
29
Potassium: 706mg
-
30
1 starch
-
31
2 vegetable
-
32
3 1/2 lean meat
