Chili Especial



serves 6 (serving size: 1 1/2 cups)

Nutritional Information

Calories 269
Caloriesfromfat 23 %
Fat 7.2 g
Satfat 1.6 g
Monofat 2.5 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 29 g
Fiber 9.8 g
Cholesterol 46 mg
Iron 4.7 mg
Sodium 836 mg
Calcium 99 mg


1 (7-ounce) can chipotle chiles in adobo sauce
1 pound lean ground round
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons vegetable oil
2 1/2 tablespoons chili powder
2 teaspoons unsweetened cocoa powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
1 cup cherry tomatoes, halved
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
1 (7-ounce) bottle roasted red bell peppers, chopped
1 1/2 tablespoons red wine vinegar


Remove 1 chile from can; mince, and set aside. Reserve remaining chiles and adobo sauce for another use.

Cook beef, onion, and garlic in a Dutch oven over medium-high heat until browned; stir to crumble. Drain.

Heat oil in pan; add chili powder and next 4 ingredients (chili powder through salt). Cook 1 minute, stirring constantly. Stir in minced chipotle chile, water, cherry tomatoes, and canned tomatoes. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Stir in meat mixture and beans; simmer 10 minutes. Stir in bell peppers and vinegar; cook 3 minutes or until thoroughly heated.

October 2001
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