Rich Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 16
- 2 bay leaves
- salt and pepper to taste
- 1 -(up to)
- 1/2 -(up to)
- chili powder or crushed
- 1 cn (2-pound) pork and beans (no
- 2 cn (large) crushed tomatoes
- herbs (whatever you like: i
- 2 herb-ox beef cubes
- 1 lb coarsely ground very lean
- 2 lg onions; chopped coarsely
- several (to taste) cloves of
- 1 cn (2-pound) red kidney beans
- Carbohydrate 1.012095 g
- Cholesterol 0 mg
- Fat 0.11286 g
- Fiber 0.355049989700317 g
- Protein 0.102735 g
- Saturated Fat 0.03078 g
- Serving Size 1 1 Serving (29g)
- Sodium 10 mg
- Sugar 0.657045010299683 g
- Trans Fat 0.029025 g
- Calories 4 calories
I dont use beef chunks but coarsely ground beef (like chopped burger meat, your butcher at your local grocery store will usually grind it special for you, what I usually do is catch the sales on top or bottom round and have them grind a roast or when if he has meat that has hung for a bit he will give it to me cheaper (shame people dont think that older beef is like butter if it is a tad aged), just make sure it is very lean as this cuts down on the fat in the meal. Brown meat, onions and garlic slightly in bottom of a large pot (a soup pot, 16 qt or better) is good as it allows you to simmer the chili for a while to develop the taste). Add bay leaves, herbs, Chili powder, beef cubes and tomatoes. Simmer 5 - 10 min. Add beans with the juice they are packed in. Simmer 20 - 30 min, then add chiles and adjust seasoning. Simmer at least 30 min more and taste. You can serve it now or let sit on VERY low heat up to 30 min more. Tastes great the first day and if there is any left it is still good the next day. I usually make 5 gallons and freeze it in quart containers. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
