Chunks of beef and pork give this chili an authentic taste and chunky texture.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) each boneless beef and pork for stew, cut into 1/2-inch pieces
1 large onion, chopped
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1 large each green and red pepper, chopped
1 can (10 fl oz/284mL) 25%-less-sodium beef broth
2 cups salsa
1 Tbsp. chili powder
1 can (19 fl oz/540mL) black beans, rinsed
5-1/3 cups hot cooked long-grain brown rice
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How do I make it ?
Brown meat with onions in dressing in Dutch oven on medium-high heat 5 min., stirring occasionally. Add peppers; cook 2 to 3 min. or until crisp-tender.
Add broth, salsa and chili powder; stir. Bring to boil; cover. Simmer on medium-low heat 1 hour or until meat is tender.
Stir in beans; cook, uncovered, 30 min. Serve over rice.
Kraft Kitchen Tips!
Substitute 1 lb. (450 g) each ground beef and ground pork for the stew meat.
Top each serving with a sprinkling of Cracker Barrel Shredded Tex Mex Cheese.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 4 g
Cholesterol 80 mg
Sodium 830 mg
Total carbohydrate 52 g
Dietary fibre 7 g
Sugars 6 g
Protein 34 g
8 servings, 1-2/3 cups (400 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.