Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
249
Calories
33g
Protein
5g
Fat
19g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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
- 4 lbs (1.8 kg ) coarse-ground meat ( venison preferred)
- 1 large onion , chopped
- 2 cloves garlic , finely chopped
- 1 teaspoon dried oregano (preferable to fresh oregano , which grows wild in central Texas)
- 1 teaspoon powdered cumin
- 6 teaspoons chili powder (or more, to taste)
- 2 cans (16- oz /500 g ) whole tomatoes
- Salt to taste
- 2 cups (470 ml ) hot water
Directions
1
Brown meat, onion, and garlic in a large skillet .
2
Add rest of ingredients and bring to a boil. Lower heat, cover, and simmer for about an hour.
3
Skim off grease.
Recipe sourced from
wikibooks