Servings: 2
Ingredients
- 1 Tbsp. lard
- 1 lrg onion, finely minced
- 1 med clv garlic, finely minced
- 1 lb lean beef, coarse chili grind
- 1 Tbsp. Pecos Valley grnd red chile (warm or possibly mild or possibly a combination to taste)
- 1 tsp celery salt
- 1/4 tsp cayenne pepper
- 1 tsp Pecos Valley grnd cumin
- 1/2 tsp dry basil
- 1 tsp salt
- 1 x 16-oz can plum tomatoes
- 1 sm bay leaf
- 3 c. water
- 1 sm cinnamon stick
- 1 whl clove
- 1 x green bell pepper, cored, seeded, and coarsely minced
- 1 x 16-oz can kidney beans
Directions
- Heat the lard in a large heavy pot over medium-high heat. Add in the onion and garlic and cook till the onion is translucent/soft.
- Add in the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
- Stir in the remaining ingredients up through the cloves. Bring to a boil, then lower the heat and simmer, uncovered, for 21/2 hrs. Stir occasionally.
- Stir in the green pepper and kidney beans and simmer, uncovered, for 1/2 hour longer.
- Remove the cinnamon stick, bay leaf and, if possible, the cloves.
- Taste and adjust seasonings.
- Serves: 2
- This recipe is highly recommended for a chilli newcomer. It has been known to hot the cockles of the heart and secure a long-lasting devotion. The cinnamon and cloves add in a particularly nice flavour but remember to remove them before serving. Although the proportions listed produce a chilli-for-two (sufficient for one chili devotee plus one novice), they can be easily doubled to serve four.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 1065g | |
Recipe makes 2 servings | |
Calories 831 | |
Calories from Fat 383 | 46% |
Total Fat 42.54g | 53% |
Saturated Fat 16.34g | 65% |
Trans Fat 2.13g | |
Cholesterol 160mg | 53% |
Sodium 2261mg | 94% |
Potassium 1770mg | 51% |
Total Carbs 53.27g | 14% |
Dietary Fiber 17.9g | 60% |
Sugars 11.96g | 8% |
Protein 57.99g | 93% |
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