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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup vegetable oil (divided)
- 2 1/4 lb. venison (ground)
- kosher salt
- freshly ground black pepper
- 3 poblanos (large, stemmed and diced)
- 1 large onion (chopped)
- 6 cloves garlic (thinly sliced)
- 2 Tbsp. ancho chile powder (or to taste)
- 1 1/2 Tbsp. ground cumin
- 1 tsp. dried oregano
- 3 Tbsp. chipotle peppers in adobo (minced)
- 43.5 oz. tomatoes (whole, preferably in tomato puree)
- 30 oz. small red beans (kidney beans, or pinto beans, rinsed and drained)
- 3 cups beef stock
- Chili
- corn chips
- shredded sharp cheddar cheese
- sour cream
- diced red onions (or sliced scallions)
- jalapenos (sliced, or serrano chiles)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium1520mg63% |
| Potassium2330mg67% |
| Protein59g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber20g80% |
| Sugars12g |
| Vitamin A45% |
| Vitamin C310% |
| Calcium20% |
| Iron70% |
* 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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