Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound extra lean ground beef
- 4 cloves minced garlic
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon fresh ground black pepper
- 2 cups low sodium beef broth
- 1 28oz. can Herdez Salsa Casera†
- 1 pound spaghetti, cooked al dente
- †28oz. of any picante sauce can be substituted
Directions
In a stockpot or Dutch oven, brown the ground beef over high heat.
Break up the meat to the desired consistency.
Add the garlic and stir.
Add the chili powder, cumin, oregano, and black pepper.
Stir well and add the broth and salsa.
Bring to a boil and reduce heat to medium low.
Simmer for one hour, stirring occasionally.
Add the cooked pasta (time it so you do not have to rinse it) to the chili and mix thoroughly.