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Nutrition Facts
Serving Size 213 g
(Approx. 12 Servings)
Amount Per Serving
Calories 760 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 12 g 60%
Trans Fat 1.5 g
Cholesterol 275 mg 92%
Sodium 1210 mg 50%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 98 g
Vitamin A 20% Iron 10%
Vitamin C 10% Calcium 2%
*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. 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.
South Texas Three-Meat Chili
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
12  People


Recipe makes 12 Servings

1 Lb ground beef for chili
12 Oz H-E-B Chorizo Sausage, uncooked
1 Lb beef cubes, 3/8-inch fine-diced (caldillo)
1 medium onion, chopped
1 fresh poblano chile, seeds removed, minced
2 fresh jalapeno chiles, seeds removed, minced
6 large cloves garlic, minced
3 Tbsp Hill Country Fare Chili Powder
2 Tsp kosher salt
2 Tsp Ground Cumin
2 Tsp Ground Black Pepper
1/2 Tsp Cayenne Pepper
2 cup(s) H-E-B Beef Broth
14 1/2 Oz crushed tomatoes
8 Oz tomato sauce
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Place skillet over medium-high heat squeeze chorizo from casings into a large skillet, add ground beef.
Stir, breaking meat into small crumbles with cooking spoon.
Cooking beef and chorizo 6-8 minutes, or until beef is no longer pink.
Add ground meat mixture, chili powder, salt, pepper, cumin and cayenne, stir to combine.
Place cubed beef in a 6-quart pot over medium-high heat with onion, chiles and garlic, brown 6- 8 minutes, or until beef is no longer pink.
Add ground meat mixture, chili powder, salt, pepper, cumin and cayenne, stir to combine, cook 2 minutes.
Stir in beef broth, tomatoes and tomato sauce, bring to a boil; cover pot and reduce heat to low.
Simmer gently 50 minutes, stirring occasionally.



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