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Stagg

Stagg No Bean Classic Chili

15 oz
$3.52 each($0.23 / oz)

Aisle 5

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

STAGG CLASSIC Chili No Beans is our beloved signature recipe, just without beans. This chili con carne is made from a robust blend of savory spices and choice ingredients including hearty chunks of beef and pork. STAGG CLASSIC Chili No Beans is slow-simmered to bring out the rich, full flavors from each of the ingredients. This variety is not only a fantastic topping for hot dogs or in appetizers, of course it also tastes great in the bowl with crackers! STAGG Chili...THE CHILI CHILI LOVER'S LOVE!

Highlights

  • Nutrition Facts

    about 2 servings per container

    Serving Size
    1.00 cup
    • Amount Per Serving
    • Calories290
      Calories from Fat150
    • % Daily Value*
    • Total Fat
      • 19g
      • 29%
    • Saturated Fat
      • 8g
      • 40%
    • Trans Fat
      • 1g
    • Cholesterol
      • 45mg
      • 15%
    • Sodium
      • 990mg
      • 41%
    • Total Carbohydrate
      • 18g
      • 6%
    • Dietary Fiber
      • 4g
      • 16%
    • Sugars
      • 7g
    • Protein
      • 12g
    • Vitamin A
      • 6%
    • Calcium
      • 6%
    • Vitamin C
      • 0%
    • Iron
      • 8%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Beef, Beef Broth, Tomatoes in Juice, Pork, Tomato Paste, Cornstarch, Dehydrated Onions, Contains 2% or Less of Spices, Jalapeno Peppers, Flavoring, Salt, Sugar, Dehydrated Bell Peppers, Dehydrated Chile De Arbol Peppers, Calcium Chloride, Citric Acid, Paprika.
  • Microwave: Microwave: Empty chili into microwave-safe bowl. Cover loosely. Heat on high (100% power) 2 to 3 minutes or until hot, stirring once. Stir before serving. All microwave ovens vary. Times given are approximate. Heating Directions Range Top: Empty chili into saucepan. Heat over medium heat 5minutes or until hot, stirring frequently.
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