Fred's Famous Tar Heel Chili
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- Preparing Time: -
- Total Time: -
- Served Person: Serves 20
- 1 teaspoon dried oregano
- 2 pounds ground pork
- 1/2 cup chili powder
- 2 tablespoons cumin seeds
- salt and freshly ground pepper, to taste
- 1 (1-pound) bag dried pinto beans, picked over and rinsed
- 2 1/2 pounds ground beef chuck
- 3 large bell peppers of assorted colors, chopped
- 2 large onions, chopped
- 1 (28-ounce) can plus 1 (14 1/2-ounce) can diced tomatoes, with their juice
- 1/2 cup fresh parsley leaves, chopped
- chopped onion, shredded cheddar cheese, sour cream, and salsa for garnish
- Carbohydrate 21 g(7%)
- Cholesterol 68 mg(23%)
- Fat 13 g(21%)
- Fiber 6 g(26%)
- Protein 26 g(52%)
- Saturated Fat 5 g(24%)
- Sodium 488 mg(20%)
- Calories 305
Preparation 1. Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour. 2. Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon. 3. Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa. Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books
Preparation 1. Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour. 2. Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon. 3. Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa. Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books
