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Add a photoServings: 12
Ingredients
- 1 Tbsp. Oil,cooking
- 3 x Onions
- 2 x Bell pepper(s)
- 2 x Celery stalks
- 3 x Garlic cloves
- 8 lb Beef round,coarse grind
- 40 ounce Tomato sauce
- 40 ounce Tomatoes,stewed
- 6 ounce Tomato paste
- 5 c. Water
- 4 ounce Chile salsa
- 1 x Jalapeno pepper
- 8 Tbsp. Red chile,warm,grnd
- 4 Tbsp. Red chile,mild,grnd
- 4 ounce Whole green chiles
- 1 Tbsp. Cumin,grnd
- 1 tsp Oregano,dry,pref. Mexican
- 3 Tbsp. Salt Pepper
Directions
- 1. Heat the oil in a heavy 10- to 12-qt pot over medium heat. Add in the onions, bell peppers, celery and garlic. Cook, stirring, till the onions are translucent/soft.
- 2. Add in the meat to the pot a little at a time, stirring occasionally, till the meat is proportionately browned.
- 3. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hrs. Stir often. Taste and adjust seasonings.
- NOTE: Chile salsa is a relish made from equal parts of finely minced raw onion, tomatoes (peeled, cored, seeded, and finely minced) and canned minced green or possibly pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 636g | |
| Recipe makes 12 servings | |
| Calories 715 | |
| Calories from Fat 427 | 60% |
| Total Fat 47.45g | 59% |
| Saturated Fat 18.58g | 74% |
| Trans Fat 0.03g | |
| Cholesterol 176mg | 59% |
| Sodium 1054mg | 44% |
| Potassium 1588mg | 45% |
| Total Carbs 18.47g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 10.97g | 7% |
| Protein 53.19g | 85% |
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