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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (791g) Recipe makes 6 servings |
||
| Calories 723 | ||
| Calories from Fat 192 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.5g | ||
| Cholesterol 87mg | 29% | |
| Sodium 2438mg | 101% | |
| Potassium 2172mg | 62% | |
| Total Carbohydrate 86.1g | 28% | |
| Dietary Fiber 17.8g | 71% | |
| Sugars 36.7g | ||
| Protein 47.0g | 93% | |
SERVES 6 -8
From: Jencathen
On Nov 1, 2009
This was a good recipe, but I wouldn't go as far as the best chili I have ever tasted. I decreased the sugar to 1/4 cup and I'm glad I did. It would have definitely been too sweet otherwise. I was unsure if the beans or tomatoes were supposed to be drained as the directions didn't indicate it. So I drained the beans, but kept the juice the tomatoes were in. The chili is not as thick as I like it, but I think that is my fault since I cooked it in the crockpot instead of stovetop. More liquid evaporates off and condenses when you do it on the stove top. I probably would have given it a 5 if the directions had been clearer and not called for so much sugar to make it too sweet. Obviously, taste is subjective. It is definitely a good recipe to start with. I'll probably make it again, tweaking it a bit more. Thanks for the recipe!
From: The G-OFF
On Nov 1, 2009
Hi amanda, wrote a review on your spectacular recipe...was a little harsh with regards to the sugar content. Either way I LOVED the dish, was absolutely fantastic. I still think a slight reduction in the sugar makes sence...kind of like salt or pepper, used to taste
From: Mike Hamilton
On Jan 26, 2004
Hi Amanda: I just wanted to let everyone know that I used this recipe for a Chili Cook-Off and won by division for Most Unique Chili - yes, I actually beat out the White Chili recipe for the first time. It was a lot of fun to make and people were surprised to learn the ingredients. I followed the recipe exactly and would recommend cooking it for a sligthly longer period of time, storing it in the fridge overnight, and then reheating it. It really brought out a lot of flavor. Thanks for the recipe.
From: jmelyn
On Dec 21, 2003
Fabulous chili! It was indeed the best I'd tasted. Served it with cornbread and a dollop of sour cream on top. Left out the 4 chili peppers and subbed chili powder for chili sauce, and it still tasted great.
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