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Nutrition Facts
Serving Size 338 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 1380 mg 57%
Total Carbohydrate 36 g 12%
Dietary Fiber 8 g 32%
Sugars 8 g
Protein 26 g
Vitamin A 45% Iron 25%
Vitamin C 25% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Alamo City Hot Stuff
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb natural ground sirloin, 90% lean
1 Lb Italian sausage
1 cup(s) white onions, diced
1 jalapeno pepper, finely chopped
4 H-E-B Garlic Cloves, chopped
16 Oz H-E-B Tomato Sauce
1 Tbsp ground cumin
1 Tbsp paprika
2 Tbsp chili powder
1 Tsp ground oregano
1 bay leaf
2 Tbsp cayenne pepper
1 cup(s) water
2 Tbsp Hill Country Fare Cornstarch
2 cup(s) H-E-B Beef Broth
15 Oz H-E-B Dark Red Kidney Beans, drained
1 fresh cilantro bunch, use leaves for garnish
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Instructions

1
Cook sirloin, sausage, onion, jalapeño and garlic in a large skillet or Dutch oven until meat is browned.
2
Stir in next 8 ingredients.
3
Cook, covered over low heat 1 hour 30 minutes, stirring occasionally.
4
Skim off fat.
5
Mix corn starch with beef broth, add to chili, mix well.
6
Add beans, cover and cook another 30 minutes over low heat.
7
Remove bay leaf before serving, garnish with cilantro.

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