Goblin Grub Chili
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 4
- 2 tablespoons salt
- ⽠pound pinto beans soaked overnight covered by 2†water
- 3 - 14 â½ oz. canned tomatoes
- 1 pound green peppers (seeded and coarsely chopped)
- 1 â½ tablespoon oil
- 1 â½ pound onions peeled and coarsely chopped
- 2 cloves garlic crushed (use more if wish maybe 4 cloves)
- â½ cup parsley minced
- â½ cup salted butter
- 2 â½ pounds ground beef chuck
- 1 pound ground lean pork
- 1/3 cup chili powder (i always use a bit more)
- 1 â½ teaspoons pepper
- 1 ⽠teaspoons cumin seed – or ground cumin
- 1 â½ teaspoons accent
- Carbohydrate 0.0648100001314892 g
- Cholesterol 81.6466266 mg
- Fat 24.0323158007566 g
- Fiber 0.0265000000537643 g
- Protein 19.1525480140222 g
- Saturated Fat 8.92540987975199 g
- Serving Size 1 1 Quart (229g)
- Sodium 63.5469318000893 mg
- Sugar 0.0383100000777249 g
- Trans Fat 2.23408242225029 g
- Calories 298 calories
Soak the beans overnight in enough water to cover by 2 inches. The next day, pour beans and liquid into a large kettle, cover and simmer until tender, approximately 1 hour. Make sure that the water does not boil out, add more if needed or until the beans are tender. Add tomatoes and simmer 5 minutes longer. Meanwhile in a large skillet sauté` the green pepper with the oil for 5 minutes. Add the onions, garlic, parsley and cook until tender. In another large skillet melt the butter and add the beef and pork. Sauté` for 15 minutes. Add the meat to the onion mixture. Stir in the chili powder and simmer 10 minutes. Add the meat-onion mixture to the beans kettle. Season with salt, pepper, cumin seed and Accent. Simmer covered for about 1 hour. Remove cover and continue cooking another 30 minutes, stirring occasionally. Add more water if needed to keep moist. Skim fat from the surface and serve the chili. Garnish: Chopped Onions Sour Cream Shredded Cheese Makes about 4 quarts. This chili also freezes beautifully, although there’s never any left to freeze.
