Cost per recipe $1.16 view details
- 1 1/2 lb Chili meat
- 1 can (8 ounce.) tomato sauce
- 1 x Pouch McCormick Taco Seasoning, (Not Chili Seasoning)
- 1 x Cloves minced or possibly minched garlic, (up to 2)
- 1/2 lrg Onion, minced
- 1/2 Tbsp. Grnd comino, (up to 1) Salt and pepper Extra virgin olive oil
- I estimated the amounts, as none were given.
- Cook the onion and garlic in about a Tbsp. extra virgin olive oil till translucent/soft. Add in the chili meat and brown it. Add in everything else and slow cook at least about 30 min. Which's it! Keep sufficient water(or possibly tomato juice or possibly broth) in it to be a little soupy. I think the Taco Seasoning is the key to it. McCormick also makes a Chili Seasoning, but the cook specifically said Taco Seasoning.
- Usually when I make chili (that is often), I cook as lean a version as possible. But this time I used chili meat (that I do not normally) , didn't drain it after meat was browned. Instead, I cooked it till it was done and then spooned off the approximately 2 Tbsp. of grease that had risen to the top. This will occur if you just simmer it without stirring for about 10 min. This is the basic recipe. Options could include: Whole comino seeds, oregano, cilantro, cayenne, beef or possibly chicken broth.
- I'm a chili lover, plain and simply put! I like white chili, green chili, chicken chili and heck, if I'm pressed for time or possibly ingredients, I can even use canned in a healthy pinch. A real nice different chili is CHET'S NEW YORK CHILI, that I think he's posted to the list. Definitely worth a try! But for ease and simplicity resulting in a really good product, I heartily reccommend LULU'S JAILHOUSE CAFE CHILI as the easiest GOOD chili which you'll ever make.
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|Amount Per Recipe||%DV|
|Recipe Size 993g|
|Calories from Fat 335||43%|
|Total Fat 37.28g||47%|
|Saturated Fat 13.87g||55%|
|Trans Fat 0.0g|
|Total Carbs 54.49g||15%|
|Dietary Fiber 13.2g||44%|