Mexicali Beef Chili

READY IN: 1hr 40mins

INGREDIENTS

  • 14 cupsalad oil
  • 2lbsbeef chuck, cut into 1/2 inch cubes
  • 2cups chopped onions
  • 1cup chopped green pepper
  • 2garlic cloves, crushed
  • 2 (16 ounce) cans tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 2tablespoonschili powder
  • 1tablespoonsugar
  • 3teaspoonssalt
  • 14 teaspoonpepper
  • 18 teaspoonpaprika
  • 2bay leaves
  • 1teaspooncumin
  • 1teaspoondried basil leaves
  • 1dashcayenne
  • 2 (1 lb) cans kidney beans, drained
  • 12 cup grated cheddar cheese
  • fluffy cooked rice
  • NUTRITION INFO

    Serving Size: 1 (441) g

    Servings Per Recipe:8

    Calories: 514.2

    Calories from Fat 269 g 52 %

    Total Fat 29.9 g 45 %

    Saturated Fat 10.4 g 52 %

    Cholesterol 85.7 mg 28 %

    Sodium 1527 mg 63 %

    Total Carbohydrate32.7 g 10 %

    Dietary Fiber 10.1 g 40 %

    Sugars 11.6 g 46 %

    Protein 30.3 g 60 %

    DIRECTIONS

  • In hot oil in 5 or 6 quart Dutch oven, saute beef cubes until brown; remove.To remaining fat, add chopped onion, chopped green pepper and garlic; saute, stirring, until tender–about 5 minutes.
  • Return beef to Dutch oven.
  • Add all remaining ingredients except beans, cheese and rice.Bring to boiling; simmer covered, 60 minutes, or until beef is tender.
  • Add beans; heat gently several minutes.Turn into ovenproof serving dish.Sprinkle with Cheddar cheese.Run under broiler a few seconds just to melt cheese.Serve with fluffy cooked rice.
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