Ingredients1 h 35 m servings 415 cals
- Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.
Per Serving: 415 calories; 25.5 g fat; 20 g carbohydrates; 27.2 g protein; 104 mg cholesterol; 1079 mg sodium. Full nutrition
ReviewsRead all reviews 3
Great recipe ecept for the monosodium glutamate that is bad for you in time and is not needed for taste.
I will definitely make this chili when the temperature drops. However, no msg for people with high blood pressure.