Directions:
- Brown ground chuck in soup pot and drain off fat.
- Add canned and dry ingredients and stir in over med low heat.
- Cover and cook 15 minutes at a low boil temperature.
- Now remove cover and continue to cook at a lower temperature so the chili is not boiling.
- Cook for another half hour or so until the chili is the consistency you wish.
- Add water if the mixture is to thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.29 Kcal (646 kJ) | ||
| Calories from fat | 47.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 62.51mg | 21% | |
| Sodium | 250.16mg | 10% | |
| Potassium | 451.73mg | 10% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 22.83g | 46% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 125.37 Kcal (525 kJ) | ||
| Calories from fat | 38.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 8% | |
|---|---|---|---|
| Cholesterol | 50.8mg | 21% | |
| Sodium | 203.28mg | 10% | |
| Potassium | 367.06mg | 10% | |
| Total Carbs | 4.1g | 2% | |
| Sugars | 1.16g | 6% | |
| Dietary Fiber | 1.06g | 5% | |
| Protein | 18.55g | 46% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.1mg | 14% | |
| Calcium | 21.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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