Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
786
Calories
49g
Protein
26g
Fat
88g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3–3½ pounds ground beef
- 6–8 onions , coarsely chopped
- 2–3 bell peppers , coarsely chopped
- Chili powder
- Garlic salt
- 1 can (about 2 cups ) kidney beans
- 2 cans (64 ounces ) pureed crushed tomatoes
- Cooked white rice
- Cheddar cheese , shredded (optional)
Directions
1
Put beef in a large pot.
2
Fry on medium, breaking up the beef, until it turns brown. Drain grease.
3
Add peppers and onions to the pot.
4
Fry until the onions are transparent. Drain grease if necessary.
5
Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.
6
Add kidney beans. Simmer for an additional 10 minutes.
7
Add chili powder and garlic salt to taste.
8
Serve over white rice . Optionally, top with shredded cheddar cheese.
Recipe sourced from
wikibooks