We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 473
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 81 mg
- Sodium
- 1154 mg
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 473
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 9 g
- Sugar
- 7 g
- Protein
- 28 g
- Cholesterol
- 81 mg
- Sodium
- 1154 mg
Ingredients
Directions
- Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.
My Private Notes
Show:
The Pioneer Woman
Episode:
Double Game Day
