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Add a photoServings: 8
Ingredients
- 1/4 c. Lard or possibly vegetable oil
- 2 med Onions finely minced
- 2 x Green bell peppers minced
- 1 x Celery stalk. choppad
- 2 x Garlic cloves, chopped
- 2 1/2 lb Stewing beef, chuck, minced
- 2 lb Pork shoulder (Boston butt), minced Salt and freshly grnd pepper
- 4 can (14 1/2 ounce) stewed tomatoes, liquid removed (liquid reserved) minced
- 1 bot (12 ounce) pale ale
- 7 Tbsp. Chili pwdr (or possibly to taste)
- 4 x Jalapeno chilies seeded, chopped
- 1 tsp Cayenne prpper
- 1 tsp Cumin Warm pepper sauce Minced green unions Grated cheddar cheese Sliced avocado
Directions
- Heat lard in heavy large pot over medium heat. Add in finely minced onions, bell peppers, celery, and garlic and saute/fry till onions are translucent/soft, about 10 min. Remove vegetables using slotted spoon and set aside.
- Increase heat to high. Add in beef and pork; sprinkle with salt and pepper.
- Cook till browned, stirring frequently, about 10 min. Return vegetables to pot. Add in tomatoes, ale, chili pwdr chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hrs, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer till thickened and meat is tender, 2 more hrs.
- Season chili with warm pepper sauce. Serve with green onions, cheddar cheese, avocado and lowfat sour cream.
- Note: Meats in chili should always be minced, never grnd. The food processor does a good job, but just a few quick jolts are sufficient. This is a rather tame chili but more warm pepper sauce can intensify the flavor. TASTE FIRST.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 8 servings | |
| Calories 564 | |
| Calories from Fat 307 | 54% |
| Total Fat 34.08g | 43% |
| Saturated Fat 13.27g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 716mg | 30% |
| Potassium 1257mg | 36% |
| Total Carbs 21.46g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 10.03g | 7% |
| Protein 40.53g | 65% |
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