Chili con Carne
The pressure cooker does a fantastic job of tenderizing the tough cut of meat and keeping it moist. It also delivers a nuanced, rich-tasting chili in just over an hour. A touch of chocolate stirred in at the end balances and deepens flavors.
Recipe by Cooking Light December 2014
Gallery
Credit:
Iain Bagwell; Styling: Missie Neville Crawford
Recipe Summary
Ingredients
Directions
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
Nutrition Facts
Per Serving:
384 calories; fat 14.8g; saturated fat 4.7g; mono fat 6.5g; poly fat 0.9g; protein 45g; carbohydrates 16g; fiber 3g; cholesterol 121mg; iron 4mg; sodium 433mg; calcium 35mg.