Beef And Chorizo Chili

1. Cook beans a day in advance.

2. Brown the beef and chorizo in a heavy pot. Drain off any excess fat.

3. Add the onion and garlic and cook until just soft.

4. Add the remaining ingredients.

5. Bring to a boil.

6. Reduce the heat and simmer for 45 minutes. Serve warm.

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Nutrient	Quantity
Total fats	34.7055 g
Protein	167.8556 g
Carbohydrates	284.4989 g
Energy	2061.7663 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1871 g
Water	1105.0497 g
Aspartic acid	18.1796 g
Calcium, Ca	669.3621 mg
Lutein + zeaxanthin	571.882 g
Fiber, total dietary	66.7866 g
Carotene, beta	2342.644 g
Niacin	28.3742 mg
Hydroxyproline	0.3638 g
Vitamin A, RAE	211.793 g
Arginine	10.5617 g
Riboflavin	1.9924 mg
Tocopherol, beta	0.0757 mg
Fatty acids, total polyunsaturated 15:0	0.0061 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0372 g
Fatty acids, total saturated 20:1	0.0293 g
Glutamic acid	28.4839 g
Sodium, Na	550.4698 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0263 g
Total lipid (fat)	34.7055 g
Manganese, Mn	5.1212 mg
Fructose	11.5401 g
Proline	6.8218 g
Fatty acids, total saturated 16:0	7.841 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.9632 g
Sucrose	1.089 g
Choline, total	574.7794 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0714 g
Fatty acids, total polyunsaturated 18:1 t	1.0064 g
Sugars, total	32.6323 g
Serine	7.7461 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	3.6151 g
Fatty acids, total saturated 20:4 undifferentiated	0.1556 g
Vitamin B-6	3.3972 mg
Selenium, Se	107.3882 g
Ash	26.3515 g
Vitamin D	22.2468 IU
Fatty acids, total saturated 18:1 undifferentiated	13.0527 g
Pantothenic acid	6.4812 mg
Phenylalanine	7.7322 g
Copper, Cu	3.9787 mg
Betaine	60.0003 mg
Thiamin	4.6041 mg
Retinol	6.8 g
Methionine	3.4678 g
Iron, Fe	33.5438 mg
Carbohydrate, by difference	284.4989 g
Phosphorus, P	2286.4351 mg
Folate, total	1898.5415 g
Tocopherol, gamma	0.3003 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0034 g
Lycopene	58733.545 g
Alanine	8.1126 g
Cholesterol	236.8745 mg
Valine	8.0053 g
Fatty acids, total saturated 18:2 undifferentiated	3.0147 g
Glycine	6.8978 g
Carotene, alpha	150.49 g
Glucose (dextrose)	11.6233 g
Fatty acids, total saturated 14:0	0.7165 g
Zinc, Zn	42.5066 mg
Isoleucine	7.3169 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.7242 g
Fatty acids, total polyunsaturated	4.3693 g
Fatty acids, total saturated 14:1	0.1326 g
Fatty acids, total polyunsaturated 17:1	0.2108 g
Leucine	13.1094 g
Tocotrienol, alpha	0.0589 mg
Vitamin A, IU	4120.7241 IU
Folate, DFE	1898.5415 g
Tryptophan	1.92 g
Vitamin C, total ascorbic acid	456.4811 mg
Phytosterols	29.786 mg
Fatty acids, total polyunsaturated 18:1 c	8.629 g
Tyrosine	5.1314 g
Vitamin B-12	10.8575 g
Vitamin K (phylloquinone)	53.5603 g
Fatty acids, total saturated	12.5033 g
Histidine	4.9316 g
Fatty acids, total monounsaturated	14.5106 g
Threonine	7.2196 g
Folate, food	1898.5415 g
Fatty acids, total polyunsaturated 17:0	0.2584 g
Vitamin D (D2 + D3)	0.5526 g
Fatty acids, total polyunsaturated 24:0	0.0272 g
Vitamin D3 (cholecalciferol)	0.34 g
Vitamin E (alpha-tocopherol)	4.373 mg
Fatty acids, total trans	1.0064 g
Fatty acids, total trans-monoenoic	1.0064 g
Magnesium, Mg	851.8187 mg
Lysine	12.816 g
Potassium, K	8994.6163 mg
Cystine	1.792 g
Fluoride, F	46.5545 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Onion	1	44	10.274	0.11
Tomato	1 cup	26.82	5.7961	0.298
Tomato juice	2.5 cups	103.275	21.4448	1.7618
cumin	2 teaspoons	15.75	1.8581	0.9353
salt pepper	0	0	0	0
chorizo sausage	0.5	64.4962	0.2637	5.4248
black bean	2 cups	1323.08	241.9568	5.5096
chuck	0.75 lb	476.0011	1.054	20.638