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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. boneless beef chuck pot roast
- 2 1/2 lb. boneless beef stew meat
- 4 garlic cloves (pressed)
- 2 Tbsp. chili powder
- 1 1/2 tsp. dried oregano leaves
- 3/4 tsp. ground cumin
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 cups onions (coarsely chopped)
- 2 cups green bell pepper (coarsely chopped)
- 3 cans diced tomatoes (14 1/2 ounces each, undrained)
- 2 cans tomato sauce (8 ounces each)
- 15.5 oz. kidney (pinto or black beans, drained and rinsed)
- tortilla shells (for toppings, optional)
- sour cream (optional)
- shredded cheddar cheese (optional)
- ripe olives (optional)
- sliced green onions (optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium330mg14% |
| Potassium670mg19% |
| Protein30g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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