Chili
Try this Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 bay leaves
- salt and pepper to taste
- 1/2 pound bacon cut into small pieces
- 4 cups beef broth
- 1 pound beef stew meat cut into small pieces
- 2 chilies chipotles en adobo more or less depending on how spicy you like it--they're pretty spicy
- 2 cans pinto beans my sister in law makes her own beans from dried beans, but i just use canned ones
- chopped fresh cilantro and green onions
- chopped fresh serrano chilis and sliced limes
- Carbohydrate 2.58849482116231 g
- Cholesterol 453.59237 mg
- Fat 181.096413179893 g
- Fiber 0.315599990844727 g
- Protein 116.602732180626 g
- Saturated Fat 65.9021447844963 g
- Serving Size 1 1 Serving (1162g)
- Sodium 3791.05236988947 mg
- Sugar 2.27289483031758 g
- Trans Fat 21.2701714501406 g
- Calories 2137 calories
Cook the bacon until crisp. Remove from pan, and add beef to bacon drippings. Cook the beef until browned; drain if there is a lot of excess fat. Put the chilies chipotles in a blender with a little of the broth, and blend until smooth. Add this to the pot with the beef, and add the rest of the broth and the bay leaves. Cook until beef is tender--half an hour to an hour (or all day in the crock pot). Toward the end of the process, add the beans and salt and pepper. When ready to serve, top with the bacon, cilantro, and green onions. Serve the chilis and lime on the side. WE eat it with sour cream and tortilla chips. (For a chunkier chili, you can drain the pinto beans. If you don't drain them, you'll have a soupier chili.)
