Nutritional facts
| Name | Calories | % Daily Value |
| Total Fat | 18 g | 23% |
| Saturated Fat | 4.3 g | 22% |
| Trans Fat | 0.5 g | |
| Cholesterol | 59 mg | 20% |
| Carbohydrate | 29 g | 11% |
| Fiber | 9 g | 32% |
| Sugar | 8 g | 16% |
| Sodium | 767 mg | 33% |
| Protein | 27 g | 54% |
Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients:
Original recipe (1X) yields 10 servings
- 5 tablespoons vegetable oil
- 2 large onions, chopped
- 1 chile pepper, chopped
- 5 cloves garlic, chopped
- 2 pounds lean ground beef
- 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ tablespoons ground cumin
- ½ tablespoon chili powder
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 2 cinnamon sticks
- 6 whole cloves
- 2 (15.25 ounce) cans red kidney beans, rinsed and drained
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Directions
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
