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Four Pepper Chili
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Nutrition Facts
Serving Size 380 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 870 mg 36%
Total Carbohydrate 17 g 6%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 27 g
Vitamin A 170% • Iron 15%
Vitamin C 20% • Calcium 4%
*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.
Four Pepper Chili
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Prep Time
25 minutes
Cook Time
1 h 30 m
Total Time
1 h 55 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Oz Fiesta Brand Chili Pasilla, dried
1 1/2 Oz Fiesta Brand Guajillo Chilies, dried
1 1/2 Oz Fiesta Brand New Mexico Chilies, dried
1 1/2 Oz Fiesta Brand Ancho Chilies, dried
1 Tbsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp garlic, minced
2 Lb H-E-B Natural Grass Fed 90/10 Ground Beef
14 1/2 Oz can of Muir Glen Organic Fire Roasted Crushed Tomatoes
2 Tbsp ground cumin
6 cup(s) H-E-B Organics Beef Stock
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Instructions

1
Bring approximately a quart of water to a boil. While water is coming to a boil prepare dried chilies by removing stems and discard any loose seeds.
2
Once water is boiling place stemmed chilies into a metal bowl and cover them with water. Allow them to soak for 20 to 30 minutes or until chilies are soft. This step can be done in advance.
3
Once chilies are soft drain off all but 1-1/2 cups of chili soaking water. Add reserved water and soft chilies to a blender and pulse until smooth. Add more water a tablespoon at a time if mixture is too thick. Set aside.
4
Set a large Dutch oven over medium high heat. Add oil, onions and garlic. Allow to sweat for 2 to 3 minutes before adding ground beef, tomatoes, cumin, beef stock and finally pureed pepper mixture.
5
Stir, reduce heat to medium low and allow to simmer for 1-1/2 to 2 hours or until beef is fully cooked and mixture has reduced slightly. Stir occasionally.
6
Season to taste with salt and pepper as needed and serve with your favorite condiments.
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