1/2 Photos of American Cantina Chili
Sue Lau's Note:
I don't usually make chili with ground beef, but I like this one. Spice it up if you like it hotter. I like the flavor of the jalapenos coming through in this one, so I eat it as is.
My Private Note
Units: US | Metric
- 2 lbs ground chuck
- 2 large onions, chopped
- 5 -6 garlic cloves, minced
- 2 tablespoons vegetable oil
- 12 ounces Corona beer (or other Mexican beer)
- 29 ounces diced tomatoes with juice
- 1/2 cup canned jalapeno slices (with a little juice)
- 15 1/2 ounces tomato sauce
- 2 beef bouillon cubes
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon black pepper (your choice) or 1 teaspoon cayenne pepper (your choice)
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 (15 1/2 ounce) can kidney beans, undrained
- tortilla chips (optional) or cracker (optional)
- 1Brown beef in oil with onions and garlic; drain.
- 2Stir in beer, tomatoes, jalapeno slices, tomato sauce, bouillon cubes, salt, sugar, pepper, and cumin.
- 3Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, stirring occasionally.
- 4Mix in chili powder and beans, and cook over medium heat, until beans are heated.
- 5Serve hot with tortilla chips or crackers and hot sauce on the side, if desired.
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Nutritional Facts for American Cantina Chili
Serving Size: 1 (567 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 709.8
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 8.6 g
- Cholesterol 147.6 mg
- Sodium 3277.5 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 12.9 g
- Sugars 19.7 g
- Protein 55.2 g