6 Serves
60 Mins
In a large heavy pot over high heat, brown the ground beef and steak chunks, stirring frequently until well-seared.
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Vitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
955 mg / 4,700 mgSodium
861 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Remove the meat using a slotted spoon and drain the excess fat from the pot.
Add olive oil to the pot over medium heat, then sauté the carrots, onions, and garlic until softened.
Return the browned meat to the pot and stir in the chili powder, cumin, oregano, salt, and chopped chipotle chile.
Pour in the tomatoes and beef stock, bring to a simmer, then reduce heat and cook gently.
Stir in the majority of the black beans and cook for an additional five minutes.
Mash the remaining black beans with a fork and stir them into the chili to thicken the consistency.
19
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