Wild West Chili Recipe
My sister-in-law, who has cooked for many years at the family ranch, shared this hearty recipe with me. I make it often during the winter-it sure can warm you up after being outside doing chores!
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1/4 teaspoon garlic salt
- 1-1/2 teaspoons salt
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 1 can (16 ounces) chili beans undrained
- 1/2 cup finely chopped green pepper
- 2 bacon strips diced
- 1 pound ground beef or venison
- 3 to 5 drops hot pepper sauce
- 1 cup each finely chopped celery onion and carrots
- Carbohydrate 0.28494208329038 g
- Cholesterol 56.69904625 mg
- Fat 18.9830558333265 g
- Fiber 0.176233336579082 g
- Protein 11.976573335326 g
- Saturated Fat 7.18264259994822 g
- Serving Size 1 1 serving (76g)
- Sodium 79.26906464999 mg
- Sugar 0.108708746711298 g
- Trans Fat 4.82945191149888 g
- Calories 223 calories
Directions In a large saucepan over medium heat, brown bacon and the beef or venison; drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer. Yield: 6 servings. Originally published as Wild West Chili in Country February/March 1996, p51 Print Add to Recipe Box Email a Friend
